Rehmat Ali

Experienced Demi Chef de Partie with over 5 years of international culinary experience in UAE and Turkey. Skilled in hot and cold kitchen operations, seafood preparation, and Mediterranean and Middle Eastern cuisines. Committed to maintaining high standards of food quality, hygiene, and kitchen efficiency in fast-paced hospitality environments.

Demi Chef de Partie - Bordomavi Seafood Restaurant - Dubai, UAE

(2024-07 - 2026-03)

• Preparing and cooking ingredients necessary and assisting in all sections of the kitchen as directed by the Head Chef
• Managed stock rotation and minimized kitchen wastage
• Maintained hygiene and food safety standards

Demi Chef de Partie - FASSCO Catering - Abu Dhabi, UAE

(2022-08 - 2023-11)

• Worked on hot tray line in high-volume catering operations
• Assisted kitchen team in efficient food service delivery

Cold Kitchen (Demi CDP) - Rixos Hotel (SWOT Hospitality) - Antalya, Turkey

(2021-06 - 2022-03)

• Specialized in Lebanese, Turkish, and Moroccan cold mezze
• Ensured presentation and consistency of dishes

Demi Chef de Partie - Le Méridien Dubai - Dubai, UAE

(2020-01 - 2020-03)

• Supported banquet and hotel kitchen operations

Intermediate (Arts) - Arts (2002) Karachi

Matriculation (Arts) - Arts (2000) Karachi