Head Chef - Buena Vista Curry Club Habana Cuba Central America - Cuba
(2023-03)
- Controlling and directing the food preparation process.
- Approving and polishing dishes before they reach the customer.
- Managing and working closely with local chef of all levels. Creating menu items, recipes, developing dishes, ensuring variety and quality.
- Manage food cost and inventory maintain standards for food storages.
- Ensure compliance with establish maintenance and cleaning schedules for equipment storage and work areas.
Chef de Partie - District Restaurant (A Unit of Moshi Group) - UAE
(2022-02 - 2023-01)
- Improving the Buffets, Restaurant and Breakfast.
- Developing a new Restaurant Responsible for Food Cost and purchasing of goods inventories.
- Reporting to the senior chef of the department, whoever there on the duty.
- Consistently offer professional, friendly and proactive guest service while supporting Colleagues.
- Follow hotel recipes and standards.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Have full knowledge of all menu items, features and promotions.
- Follow kitchen policies, procedures and service standards.
- Follow all safety and sanitation policies when handling food and beverage.
- Other duties as assigned in the preparation and service of all food items for ala-carte and or buffet menus according.
Indian Chef - Buena Vista Curry Club Habana Cuba Central America - Cuba
(2015-04 - 2021-12)
- Control wastage and over production.
- Paying attention to position control and food cost.
- Preparing orders to established standards.
- Ensuring that assignments are came out efficiently.
- Handling Pass Counter for Ala-Carte and picking up food according to the standards.
Commi - 1 - Hotel The Lalit - New Delhi
(2014-06 - 2015-03)
- Worked under supervision of senior chefs.
- Assisting Chef de Parties in busy operation.
- Maintain the HACCP as per company rules.
- Have full knowledge of menu items, daily features and promotions.
- Follow all kitchen policies, procedures and service standards.
- Follow all safety and sanitation policies when handling food and beverage.
Commi - 2 - Radisson Blu Plaza, New Delhi - New Delhi
(2012-03 - 2014-06)
NYC Cafe Multicuisine Restaurant
- Worked under supervision of senior chefs.
- Assisting Chef de Parties in busy operation.
- Maintain the HACCP as per company rules.
- Have full knowledge of menu items, daily features and promotions.
- Follow all kitchen policies, procedures and service standards.
- Follow all safety and sanitation policies when handling food and beverage.
Commi - 3 - Hotel Jaypee Siddharth - West Patel Nagar, New Delhi
(2011-03 - 2012-05)
Eggspectation Multicuisine Restaurant
- Worked under supervision of senior chefs.
- Assisting Chef de Partie in busy operation.
- Maintain the HACCP as per company rules.
- Have full knowledge of menu items, daily features and promotions.
- Follow all kitchen policies, procedures and service standards.
- Follow all safety and sanitation policies when handling food and beverage.
Commi - Hotel Vishal Residency - Mahipalpur, New Delhi
(2009-01 - 2010-11)
- Worked under supervision of senior chefs.
- Assisting Chef de Parties in busy operation.
- Maintain the HACCP as per company rules.
- Have full knowledge of menu items, daily features and promotions.
- Follow all kitchen policies, procedures and service standards.
- Follow all safety and sanitation policies when handling food and beverage.
Industrial Trainee - The Ashok Hotel - New Delhi
(2008-03 - 2008-09)
- To carryout bulk production, and as well meeting the hygiene standards of the company.
- To always follow FIFO in day today operation.
- To make various gravies and sauces for the operation.
- To help chef for daily vegetable ordering and store request.
- I was able to satisfy my supervisors in all aspects and the responsibilities assigned to me.
