Sous Chef – Sugar Beach, A Viceroy Resort - Sugar Beach Resort St. Lucia - St. Lucia
(2024-03)
- Lead the Restaurant (Open wood fire grill) in the resort.
- Supervise daily kitchen operations, ordering, and staff scheduling.
- Ensure food quality, presentation, and hygiene standards align with luxury resort expectations
Jr. Sous Chef - RAFFLES THE PALM, DUBAI - Dubai
(2022-10 - 2023-04)
- Hot section in charge in main kitchen and banquets
- Co-ordinate daily tasks with the sous chef or chef de cuisine.
- Making daily ordering of fresh veg. and dry store need for the daily operation.
- Actively take part in set up and supervising of buffets and special functions.
Jr. Sous Chef - MONDRIAN HOTEL, DOHA QATAR - Doha, Qatar
(2020-11 - 2022-08)
- Hot section in charge in main kitchen and banquets
- Co-ordinate daily tasks with chef de cuisine.
- Making duty roaster for the staff according to operation.
Chef De Partie - MONDRIAN HOTEL, DOHA QATAR - Doha, Qatar
(2018-01 - 2020-10)
- Prepare the daily mis-en-place and food production in different sections of the kitchen.
- Co-ordinate daily tasks with the sous chef or chef de cuisine.
- Making duty roaster for the staff according to operation.
- Making daily ordering of fresh veg. and dry store need for the daily operation.
- Actively take part in set up and supervising of buffets and special functions.
- Coordinate and participate with other sections of requirements, cleanliness and wastage.
- Consult and check on daily requirements, B.E.O
Demi Chef De Parties (Pre-Opening) - MONDRIAN HOTEL, DOHA QATAR - Doha, Qatar
(2016-12 - 2017-12)
Preopening team member of the hotel
- Assisting the chef to over look banqueting operation and in room dining.
- To cook and supervise under the guidance of chef following high standards of food quality and standard recipe
- To control on the food cost by proper intending of stores, Market list keeping track of transfer records, following receiving procedure, date tagging of open and stored items avoiding over production etc…
- To conduct hygiene training to train the commis time to time as defined by HACCP.
- Assist chef in planning in Banquet plated &buffet menu, organized food tasting.
- Conducting lineup and staff briefing to make them aware of day to day happening to co-ordinate with maintenance department by giving work orders.
Demi Chef-de-Partie - Carnival Cruise Line
(2015-12 - 2016-04)
- Assisting chef-de-partie to overlook Daily operation.
- Demonstrating cooking techniques and the correct use of equipment to staff.
- Working with the commi chefs to ensure the kitchen is clean and tidy.
- Helping to train, develop and grow a kitchen staff.
Demi Chef-de-Parties - Disney Cruise Line
(2015-05 - 2015-08)
- Experienced in western cuisine.
- Attention to detail-Ability to quickly discover and resolve problems
- High level of personal hygiene.
- Work according to the menu specifications by the Chef-de-partie
- Keep work area at all times in Hygienic conditions according to the rules.
Commi-I - P&O CRUISES, UK - UK
(2008-09 - 2014-08)
- Support the chef de partie in the daily operation.
- Keep work area at all times in hygienic conditions according to the rules set by cruise line.
- Ensured dirt-free, sanitized and completely organized cooking area.
Commi-II - LA CALYPSO RESORT - Goa, India
(2005-11 - 2008-01)
- Ensured chopping and storage of ingredients as needed for preparation of food
- Cleaned peeled and plated fresh fruits and vegetables
- Prepared ingredients with right weight, measure and mix
Job Training & Trainee Commi - HIGHLAND BEACH RESORT - Goa, India
(2003-10 - 2005-10)
Completed one year of job training and next one year of trainee commi.
- Assists the seniors in busy operation
- Making mis -en -place for the operation of breakfast ,lunch, dinner
- Well trained in whole parts of kitchen
