Junior Sous Chef - Palm Dubai, The Retreat Sofitel - Dubai
(2022-01 - 2026-01)
- Taking care of daily food preparation and duties assigned by superiors to meet prescribed standards and quality.
- Following instructions and recommendations from immediate superiors to complete daily tasks within scheduled timelines.
- Coordinating and regularizing daily operations with the Sous Chef.
- Controlling daily food and beverage production, checking the quality of raw and cooked products to ensure standards are maintained.
- Ensuring that production, preparation, and presentation of food are of the highest quality at all times.
- Maintaining the highest levels of guest satisfaction, quality, operational efficiency, and food cost control.
- Implementing standard procedures and policies related to food preparation, receiving, storage, and sanitation.
- Preparing all menu items, including recipes, methods of production, and presentation standards.
- Following proper preservation standards for handling food products at correct temperatures.
- Working within deadlines and assisting and encouraging team members to achieve common goals.
- Checking expiry dates and ensuring proper storage of all food items in the section.
- Consulting the Sous Chef on daily requirements, functions, and last-minute events.
- Providing daily feedback and reporting issues as they arise.
- Assessing quality control and adhering strictly to organizational service standards.
- Carrying out any other duties as required and assigned by management.
Chef de Partie - Viking Ocean Cruise Line
(2019-08 - 2021-09)
Senior Chef de Partie - Casa Mia, Le Meridien Hotel - Dubai
(2011-11 - 2019-04)
Chef de Partie - Metropolitan Hotel International - Dubai
(2004-07 - 2011-11)
Chef in Charge Satellite Kitchen - Iraq - Iraq
(2004-03 - 2004-06)
Chef - Albert Abele Group - Oman
(2002-01 - 2004-03)
- Reporting directly to the Sous Chef.
- Preparing food as per the standards of quality, quantity, and cost.
- Guiding Demi Chefs and Commis to perform their duties efficiently and correctly.
- Checking, approving, rejecting, and sorting the quality of raw materials received from suppliers.
- Preparing food strictly as per SOP's.
- Ensuring SOP's are followed by all team members.
- Maintaining HACCP standards in the kitchen.
- Well-versed with the use of FMC for ordering.
Demi Chef de Partie - Hotel Kohinoor Park - Mumbai
(2001-07 - 2001-12)
Demi Chef de Partie - Hotel Holiday Inn - Surat, India
(2000-04 - 2001-06)
Assistant Continental Cook - Fujairah International Airport
(1993-12 - 2000-02)
