Sous Chef - Willowbank Resort and Conference Center, Bermuda - Bermuda
(2023-11)
- In charge of breakfast, lunch and dinner of the Ocean restaurant of Hotel.
- Assisting the head chef with new menus and develop new recipes.
- Produce high quality plates, considering both design and taste.
- Oversees the supervises the kitchen staff.
- Assist the menu planning, inventory and supply management.
- Making the duty schedule for kitchen staff.
- Monitors and maintains kitchen equipments.
- Keeps stations clean and complies with food safety standards.
- Meet with the guests and help them to order the food and suggest them star items of the hotel to generate the food revenue.
Chef de Partie (Steak house) Intrepid - Hamilton Princess and Beach Club a Fairmont managed hotel, Bermuda - Bermuda
(2022-06 - 2023-09)
In charge of cooking different types of steaks and other proteins.
- In charge of cooking different types of steaks like dry aged 36 Oz porterhouse steak, dry aged 28 Oz rib eye with bone, 6 oz tenderloin, 10 oz prime striploin, 12 oz Ribeye steak, 10 oz pork chop, 14 oz lamb chop and roast chicken.
- Cooking fish, meat, seafood according to the guest preferences and serve them.
- Responsible for the operational management of the section.
- Making sure that all health and safety requirements are met to USPH standards.
Chef - Rustico Restaurant and pizzeria, Bermuda - Bermuda
(2019-02 - 2022-06)
- Responsible for the operational management of the section like grill, pasta, pizza and cold section.
- Assists with menu planning inventory and management of supplies.
- Monitors and maintains kitchen equipments.
- Ensures that food is top quality and that kitchen is in good condition.
Commis 1 - Princess Cruises ltd (Carnival Corporation), USA - USA
(2014-04 - 2018-10)
- Assisted senior chefs with ingredients preparation in support of recipes designed by head chef.
- Responsible for maintaining food and temperature log.
- Maintaining well organized mise en place to keep work efficient and consistent.
- Signed for deliveries checked items into inventory and stocked goods into proper locations.
- Making sure that all health and safety requirements are made to U.S.P.H standards.
- Sanitized all counters properly to prevent foodborne illness.
Commis Chef - The Oberoi Hotels and Resorts, Bangalore, India - Bangalore, India
(2012-05 - 2013-10)
In charge of cooking preparation and serving of the meal and refreshments.
- In charge of cooking preparation and serving of the meal and refreshments like appetizers, soups, pasta, pizza and main courses.
- Seasoned and marinate cuts of meat poultry and fish
Hotel Operational trainee - The Zuri Hotel and Resorts, Bangalore, India - Bangalore, India
(2010-12 - 2012-04)
- Worked in every department of hotel with their respective supervisors and learn how they solve the guests problems everyday and convert it into a memorable experience.
Job Trainee - The Zuri Hotel and Resorts, Kerala, India - Kerala, India
(2010-04 - 2010-07)
- Worked in continental and Indian section of the hotel as a job trainee.
Vocational Trainee - Taj Hotels Resorts and Palaces, Chandigarh, India - Chandigarh, India
(2009-11 - 2010-02)
- Worked in continental kitchen of the hotel as a vocational trainee.
Industrial Trainee - Eastbourne Resort and Spa, Shimla, India - Shimla, India
(2009-04 - 2009-09)
- Worked in Food and beverage department of hotel as a industrial trainee.
