Jiwan Rai

A hardworking, reliable and trustworthy individual with the ability to work well within a team environment. I am self-motivated with a flexible and adaptable work ethic and the ability to think on my feet.

Chef at Marriott Resort and Spa (2026-07 – Present)

Chef De Partie-Butchery at Constance Ephelia Resort (2018-07 – 2020-07)

• Debone, trim, and portion raw meat, poultry, and fish.
• Maximize food yield and minimize waste from every animal cut.
• Order, receive, inspect, and rotate all meat deliveries.
• Follow strict health rules for clean tools and cold storage.
• Teach junior chefs correct knife and cutting skills.

Demi-Chef De Partie at Grand Hyatt (2011-02 – 2018-06)

• Prepare, cook, and plate dishes for their specific kitchen section.
• Guide, train, and check the work of junior Commis chefs.
• Order ingredients, check food deliveries, and minimize kitchen waste.
• Maintain strict food hygiene, correct temperature logs, and a clean station.
• Taste food and inspect plates to ensure they meet the Head Chef's standards.

SLC (School Leaving Certificate) – Depot Ma Vi (2006-07)