Kitchen Incharge - Kuwait Embassy in Saudi Arabia
(2024-07)
- Create menus for official functions, VIP dinners, and daily meals for the family and guests, considering dietary restrictions and preferences.
- Cook and prepare a wide range of dishes, from everyday meals to high level events and receptions.
- Oversee all aspects of kitchen operations, including the day-to-day planning and cleanliness of the kitchen area.
- Ensure that all food is prepared, stored and served in accordance with the highest sanitary and food safety standards.
- Manage kitchen inventory, track food and beverage usage, prepare shopping lists, and purchase supplies.
- Training scheduling, and supervising kitchen staff, fostering a positive and collaborative team environment.
- Supervises all food preparation and presentation to ensure quality and restaurant standards
Sous Chef specialty - AMALY fine dining restaurant and lounge
(2023-12 - 2024-05)
- Leads kitchen team in chef's absence
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during prime operation hours
- Hires and trains new kitchen employees to restaurant and kitchen standards
- Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Works with head chef to maintain kitchen organization, staff ability, and training opportunities
- Verifies that food storage units all meet standards and are consistently well-managed
- Assists head chef with menu creation
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Head Chef - Taawoon restaurant and cafe
(2021-01 - 2023-11)
- Controlling and directing the food preparation process
- Approving and polishing dishes before they reach the customer
- Managing and working closely with other Chefs of all levels
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Determining food inventory needs, stocking and ordering
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Being responsible for health and safety
- Being responsible for food hygiene practices
Head Chef - Green Royale Resort, Bodi
(2020-03 - 2021-01)
- Controlling and directing the food preparation process
- Approving and polishing dishes before they reach the customer
- Managing and working closely with other Chefs of all levels
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Determining food inventory needs, stocking and ordering
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Being responsible for health and safety
- Being responsible for food hygiene practices
Sous Chef specialty - AMALY fine dining restaurant and lounge
(2018-12 - 2020-02)
- Leads kitchen team in chef's absence
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during prime operation hours
- Hires and trains new kitchen employees to restaurant and kitchen standards
- Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Works with head chef to maintain kitchen organization, staff ability, and training opportunities
- Verifies that food storage units all meet standards and are consistently well-managed
- Assists head chef with menu creation
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Sous Chef - Bushido Restaurant and Lounge (Bahrain) - Bahrain
(2015-03 - 2018-11)
- Leads kitchen team in chef's absence
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during prime operation hours
- Hires and trains new kitchen employees to restaurant and kitchen standards
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Works with head chef to maintain kitchen organization, staff ability, and training opportunities
- Verifies that food storage units all meet standards and are consistently well-managed
- Assists head chef with menu creation
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Sous Chef - Green Royale Hotels & Resort
(2012-07 - 2013-09)
- Supervising the daily operations in Food and Beverage
- Supervising in the Food Production Department
- Reporting directly to executive chef
Chef de partie - Hilton Chennai
(2011-01 - 2012-06)
- To monitor stock movement and be responsible for ordering in section.
- To ensure minimum kitchen wastage.
- To liaise with the Head Chef/Sous Chef and implement a new menu/dishes/systems where applicable.
Demi chef de partie - Hilton Chennai
(2009-12 - 2011-01)
- As a demi chef de partie to oversee the preparation, cooking, and presentation of meals in a restaurant.
- Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes
- Enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.
Commi -I - Green park hotel & resorts
(2008-11 - 2009-12)
Commi -II - Green park hotel & resorts
(2007-10 - 2008-11)
Commi -III - Green park hotel & resorts
(2006-09 - 2007-10)
