Sirajul Ashiq

Dynamic and skilled culinary professional with over five years of experience in luxury hospitality environments. Demonstrates expertise in food preparation, menu production, and maintaining high standards of hygiene and safety, including HACCP compliance. Proven ability to manage kitchen operations efficiently, supervise inventory control using FIFO principles, and prepare diverse cuisines to meet guest satisfaction.

Adept at collaborating with teams, innovating menu items, and maintaining a clean and organized kitchen environment. Passionate about culinary arts and committed to delivering exceptional dining experiences.

Demi Chef De Partie - Raffles the Palm - Dubai

(2024-02 - 2026-03)

• Report directly to the Junior Sous Chef to ensure efficient kitchen operations across multiple culinary sections, including Pastry, Grill, Main Course, Cold Section, and Raw Bar.
• Supervise the receipt of deliveries, verifying quality and managing proper storage using FIFO (First In, First Out) methods.
• Prepare and oversee the daily mise en place for all sections to support seamless kitchen functionality.
• Ensure compliance with HACCP standards by maintaining accurate documentation and records.
• Collaborate with team members to ensure consistent quality, presentation, and timely service of dishes across all culinary sections.

Commis 1 - Raffles the Palm - Dubai

(2022-09 - 2024-02)

• Assisted the Chef De Partie in preparing mise en place for the grill section, ensuring high-quality output.
• Organized and maintained inventory during deliveries, adhering to FIFO protocols for optimal stock rotation.
• Ensured the kitchen environment met hygiene and sanitation standards in line with HACCP regulations.

Commis 2 - Raffles the Palm - Dubai

(2021-09 - 2022-08)

• Collaborated with the Sous Chef to prepare and execute grill section tasks.
• Maintained strict adherence to HACCP principles, completing all required documentation accurately.
• Assisted in maintaining kitchen orderliness and hygiene to support operational efficiency.

Commis 3 - Sheraton Creek Hotel - Dubai

(2021-02 - 2021-09)

• Prepared mise en place for hot and cold dishes, ensuring readiness for daily service.
• Monitored and upheld cleanliness and sanitation of the kitchen in compliance with HACCP standards.
• Supported the team with timely preparation and execution of menu items.

Kitchen Trainee - Courtyard by Marriott - Basel, Switzerland

(2019-12 - 2020-06)

• Prepared and replenished American breakfast buffets, ensuring guest satisfaction.
• Conducted daily checks on function sheets to guarantee smooth and efficient operations.
• Followed HACCP guidelines rigorously while maintaining an organized and hygienic kitchen environment.

Culinary Training - B.H.M.S. Business & Hotel Management School - Luzern, Switzerland

(2019-05 - 2020-06)

• Specialized in producing a la carte menu items, cold kitchen preparations, and dessert plating.
• Gained proficiency in food plating techniques and learned advanced HACCP principles.

Kitchen Trainee - Nakshatra Regency - Pattambi, India

(2018-05 - 2019-02)

• Prepared mise en place for diverse cuisines, including Indian, Continental, and Asian.
• Supported the Commis Chef in daily kitchen tasks and operations.
• Ensured strict adherence to hygiene and food safety standards.

Postgraduate Diploma in Culinary Arts - Culinary Arts - B.H.M.S. Business & Hotel Management School (2019-07 - 2020-06)

Bachelor of Business Administration - Business Administration - Majlis Arts and Science College (2015-07 - 2018-04)

High School Diploma in Computer Science - Computer Science - Government Higher Secondary School (2013-06 - 2015-03)