Chef de Partie (CDP) - SK KLYDE GRAND HOTEL
(2026-01)
- Manage kitchen section operations to ensure consistent quality food production according to standard recipes.
- Supervise and mentor junior kitchen staff, ensuring compliance with kitchen procedures and standards.
- Maintain HACCP (Hazard Analysis Critical Control Points) hygiene standards and ensure food safety protocols are adhered to.
- Oversee inventory control, food costing, and supply management to optimize kitchen performance.
- Contribute to menu planning, recipe development, and daily food preparation.
- Monitor kitchen equipment to ensure proper functioning and timely maintenance.
Chef de Partie (DCDP) - CABANA KITCHEN AND BAR
(2024-01 - 2025-12)
- Oversee daily kitchen operations, coordinating food preparation and maintaining consistent service standards.
- Manage stock rotation and inventory, ensuring ingredient freshness and reducing food waste.
- Train and guide junior staff in food safety and kitchen procedures, contributing to team development.
- Support menu development, ensuring a balance between creativity, cost control, and food trends.
- Maintain operational hygiene and safety standards while monitoring the quality of food output.
Commi 1 - CONTI DEPARTMENT, KUWAIT - Kuwait
(2022-01 - 2024-12)
- Prepare ingredients and execute cooking tasks for various kitchen stations, including salads, appetizers, and desserts.
- Follow recipes meticulously, ensuring portion control and high-quality presentation of dishes.
- Manage kitchen station operations for specific items, ensuring smooth service flow and adherence to time constraints.
- Adhere to food safety and sanitation standards while ensuring the quality of food during preparation and service.
Commi 1 - CONTINENTAL CAFÉ BELMONTE
(2022-01 - 2022-12)
- Prepare and serve food items, ensuring mise-en-place is maintained for efficient service during busy hours.
- Handle hot line, cold line, Garde Manger, and banquet kitchen operations while monitoring ingredient freshness and stock rotation.
- Assist in the preparation of daily specials and contribute to team collaboration in fast-paced kitchen environments.
Commi 1 - GOURMET PIZZERIA NEAPOLITAN
(2021-01 - 2021-12)
- Prepare pizza dough, assemble toppings, and monitor ingredient quality to ensure consistency in food output.
- Maintain cleanliness and organization of kitchen areas, ensuring a safe working environment.
- Assist with daily prep work, contributing to efficient service during peak hours.
Commi 2 - CONTINENTAL HOUSE OF LEBANESE, NOIDA - Noida
(2020-01 - 2021-12)
- Prepare food according to specified recipes and portion control guidelines.
- Monitor cooking temperatures and ensure adherence to food safety regulations during preparation.
- Assist in kitchen organization, including ingredient storage and inventory management.
Commi 3 - HOTEL DELIGHT GRAND FARIDABAD - Faridabad
(2020-01 - 2020-12)
- Support kitchen operations, including food stock management, mise-en-place preparation, and ensuring kitchen efficiency.
- Maintain cleanliness of kitchen equipment and tools, following hygiene protocols.
- Assist chefs in daily operations, ensuring smooth kitchen workflow.
Industrial Trainee - HOTEL DELIGHT GRAND FARIDABAD & COUNTRY INN SUITES BY RADISSON - Faridabad
(2019-01 - 2019-12)
- Gain hands-on experience in hotel kitchen operations through a 6-month training program.
- Learn and apply food preparation techniques, kitchen operations, and customer service standards.
