Sous Chef - Bombay Street Food 2 - Washington, D.C.
(2021-08)
- Prepared meals for lunch and dining services with an average of 60 tables per day.
- provided high-quality service to customers; controlled weekly inventory; ordered supplies in accordance to corporate standards; inspected and sanitized food preparation area.
- Mentored and trained juniors staff, improving kitchen operational flow and performance by 45%.
Sous chef - George Mason University
(2019-09 - 2021-08)
- Prepared food in accordance with university guidelines and regulations; ensured high-quality food service at all times; operated a variety of kitchen equipment.
- Serving 1500+ student per day.
- Managed a team of 27 chefs, reporting to Head Chef.
- Furloughed in 2021 during the COVID-19 quarantine.
Cook - London Curry House - Alexandria
(2017-02 - 2019-08)
- Maintained food cost and assisted executive chef.
- Helped in training newly hired kitchen staff.
- Set out temperature of cooked and uncooked items.
- Responsible for preparing food for service; ordered supplies in accordance to corporate standards.
Sous Chef - XCLUSIVE Group of Hotels - Dubai, UAE
