Multi Cuisine Chef at Kebabs & Kurries (2024-10 – 2026-01)
- Spearhead preparation of authentic Indian curries, tandoor specialties, Chinese, and South Indian dishes, ensuring consistency in taste, quality, and presentation.
- Developed innovative recipes and contributed to menu planning, introducing new flavor profiles while maintaining cost efficiency.
- Applied expertise in spice blending and traditional cooking techniques to enhance the authenticity and diversity of offerings.
- Oversaw kitchen operations including food cost management, inventory control, and vendor coordination to optimize resources.
- Trained, mentored, and supervised kitchen staff, fostering a collaborative environment and upholding high culinary standards.
- Ensured strict adherence to hygiene, HACCP, and food safety protocols while managing pressure during peak service hours.
Chef Culsinier at Tandoor Restaurant Algeria (2022-06 – 2024-05)
- Workflow Streamlining: Maintained an immaculate mise en place to ensure fluidity in workflow and uniform quality dishes.
- Safety Champion: Confirmed the highest safety standards maintained in a kitchen by operating kitchen equipment proficiently.
- Culinary Mastery: Prepared dishes using various cooking techniques that identify culinary skill.
- Reduced Waste: Initiated stock rotation system to ensure the utilization of ingredients before they reach their expiration date.
- Plating & Presentation Pro: Plated meals with extreme detail to create an attractive presentation.
- Managed Inventory: Placed orders proactively to ensure that the inventory is well-stocked to avoid stockouts.
- Leadership & Mentorship: Mentored kitchen staff for skill development for more demanding positions.
- Menu Innovation & Cost Control: Developed memorable dishes that would attract new customers while retaining cost consciousness through vendor collaboration.
D.C.D.P in Indian Curry at Royal Inn Palace Hotel (2019-12 – 2022-05)
- Indian Curry Champion: Prepared various recipes of Indian curries coupled with expertise in plating styles, ambiance creation as an art, and presentation techniques.
- Culinary Methods Specialist: Employed Indian culinary techniques, products, and processes; is an active contributor toward menu development with regard to Indian cuisine.
Indian Curry Commi 1st Chef at The Brew Factory (2018-01 – 2019-06)
- Tandoor & Curry Maestro: Aced crafting curries & tandoor dishes (per menu) with steady high-quality presentation & portion control.
- Menu & Customer Champion: Contributed to menu development (restaurant & catering), assisted with cost control, & effectually resolved customer food concerns.
Indian Curry Chef Place at Rainbow Steak House L.L.C (2015-01 – 2017-01)
- Menu Development: Assisted in the development and planning of menus for the restaurant, taking into consideration consumer preference and market trend.
- Catered Event Execution: Prepared Indian Curries and delivered a memorable dining experience execution for a special catered event.
- Cost Control & Sustainability: Introduce correct portion controls to reduce food wastage, optimizing resource usage.
- Inventory Management: Led in the preparation of stock purchase lists to ensure efficient ordering and cost-effective inventory management.
Indian 2nd Commi Chef at Hotel Empire International (2014-06 – 2015-12)
- Culinary Support
- Indian Curry Specialist
Indian 2nd Commi Chef at Hotel Goradia S Lords Inn (2013-12 – 2014-05)
- Inventory Management: Maintain kitchen inventory and supplies.
- Task Execution: Cutting, chopping and garnishing as directed by senior chefs.
- Standardised Quality: Ensure consistent quality by following standardized recipes and portion sizes.
Trainee at Phoenix Park Inn Resort (2013-03 – 2013-09)
- Industrial Training: Underwent all department industrial training to contribute towards smooth kitchen operations by maintaining inventory, executing assigned tasks, and ensuring recipe/portion control.
