Sanischhal Rai

CHEF DE PARTIE - BLOK FOOD - QORMI, MALTA

(2025-12)

Prepare and cook dishes according to the restaurant’s standards and recipes, maintaining consistency and quality in every plate.
Oversee a designated section of the kitchen, such as sauces, meats, or pastries, ensuring efficient operations and timely production of food items.
Handle and store ingredients properly, maintaining freshness and adhering to food safety standards.
Contribute to the development of new dishes and menus, bringing creativity and innovation to the culinary offerings of the restaurant.
Inspect food items for quality, taste, and presentation before they are served to guests, ensuring they meet the restaurant’s standards of excellence.
Collaborate with other kitchen staff, including sous chefs, line cooks, and kitchen assistants, to coordinate food preparation and maintain a harmonious work environment.
Provide guidance and training to junior kitchen staff, imparting culinary skills and knowledge to support their growth and development in the kitchen.

CHEF DE PARTIE / SUSHI CHEF - VOCO MONACO BY IHG - DUBAI, UNITED ARAB EMIRATES

(2023-05 - 2025-11)

Handle ordering and stock management of vegetables, frozen goods, and cheese.
Skilled in Josper grill cooking, enhancing flavor and presentation of grilled items.
Coordinate kitchen teams, ensure hygiene compliance, reduce waste, and uphold food safety practices.
Prepare high-quality sushi dishes with consistency and attention to traditional techniques.
Oversee a specific section of the kitchen, ensuring all tasks are completed efficiently during service.
Monitor freshness and quality of fish and seafood, rejecting any items that don't meet standards.
Maintain proper portion control and presentation according to menu specifications.
Ensure daily mise en place is completed and organized for smooth kitchen operations.
Coordinate with other kitchen sections to maintain accurate timing and plating during service.
Adhere to strict food hygiene, safety regulations, and allergen control measures.
Innovate with new sushi roll ideas and seasonal ingredients for menu development.
Clean and maintain knives, sushi tools, and workstations in pristine condition.
Train and mentor junior kitchen staff in sushi preparation and kitchen procedures.

DEMI CHEF DE PARTIE / PIZZA CHEF - CENTARA MIRAGE BEACH & RESORT - DUBAI, UNITED ARAB EMIRATES

(2021-10 - 2023-04)

Mastery of basic and intermediate culinary techniques, including crafting flavorful soups, sauces, and executing specialty dishes with precision.
Expertise in frying, broiling, and handling various cooking methods to elevate dish presentation and taste.
Skilled pizza maker, proficient in crafting traditional Italian pizzas with authentic flavors and perfect textures.
Extensive knowledge of Italian cuisine, enabling the creation of high-quality pasta dishes, risottos, and other Italian specialties with finesse.
Consistently maintain a clean, organized, and efficient workstation, ensuring a seamless flow of food preparation during service.
Strong focus on upholding high standards of cleanliness, hygiene, and organization to enhance kitchen efficiency and service quality.

COMMIS CHEF - ARJAAN BY ROTANA - DUBAI, UNITED ARAB EMIRATES

(2019-07 - 2021-09)

Demonstrated strong commitment to cleanliness and organization, ensuring a conducive and efficient work environment in the kitchen.
Diligently cleaned and organized all areas, promoting both efficiency and safety for the team.
Provided invaluable support to chefs by assisting with food preparation tasks and maintaining readiness.
Efficiently managed my assigned station during service, contributing to a smooth and seamless operation.

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