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Sekh Jabbir, Sous Chef

Sekh Jabbir

Sous Chef·Mubarketo Restaurant

Kuwait

High school or equivalent, Art

Work experience

Total years of experience: 8 years, 10 months

Sous Chef

November 2025 - Present

Mubarketo Restaurant

Al Kuwait, Kuwait

November 2025 - Present

• Supervise daily kitchen operations to ensure consistent food quality and timely service delivery.
• Lead kitchen staff in food preparation, cooking, plating, and presentation according to restaurant standards.
• Monitor inventory levels and coordinate ingredient procurement to support uninterrupted operations.
• Ensure compliance with food safety, hygiene, and sanitation standards across all kitchen activities.
• Support menu execution, recipe consistency, and cost-effective kitchen management.
• Train and mentor junior kitchen staff to improve productivity and operational efficiency.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

CDP, Italian chef in Hot section

October 2022 - Present

Emilie restaurant

Sharq, Kuwait

October 2022 - Present

Company industry:
Catering, Food Service, & Restaurant

Chef de Partie

October 2022 - Present

Emilie Restaurant

Sharq, Kuwait

October 2022 - Present

• Managed hot section operations, ensuring high-quality preparation and presentation of Italian dishes.
• Maintained consistency in food production while meeting customer expectations and service timelines.
• Coordinated with kitchen teams to streamline workflow and improve operational efficiency.
• Implemented food safety and hygiene standards to maintain a clean and compliant kitchen environment.
• Assisted in menu execution, ingredient preparation, and inventory monitoring.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Other

Italian chef, Hot section, CDP

November 2019 - September 2022

The place restaurant

Sharq, Kuwait

November 2019 - September 2022

Company industry:
Catering, Food Service, & Restaurant

Chef de Partie

November 2019 - August 2022

The Place Restaurant

Sharq, Kuwait

November 2019 - August 2022

• Prepared and delivered authentic Italian cuisine while maintaining quality and presentation standards.
• Supported daily kitchen operations in a high-volume restaurant environment.
• Assisted with stock management, ingredient control, and kitchen organization.
• Collaborated with chefs and service teams to ensure smooth and efficient food service.
• Contributed to maintaining operational excellence and customer satisfaction.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Other

Commis Chef

April 2018 - November 2019

Diet Circle Restaurant

Al Farawaniyah, Kuwait

April 2018 - November 2019

• Assisted senior chefs in food preparation, cooking, and kitchen operations.
• Prepared ingredients and maintained workstation readiness during service periods.
• Followed standardized recipes and food safety procedures.
• Supported inventory handling and kitchen cleanliness initiatives.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Chef

April 2018 - October 2019

COMMI Diet circles

Al Farawaniyah, Kuwait

April 2018 - October 2019

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Commis III (Trainee)

February 2017 - July 2017

Radisson Blu Plaza

Mysore, India

February 2017 - July 2017

Company industry:
Food & Beverage Production
Job role:
Other

Commi 3

January 2017 - June 2017

Radisson blue Plaza

Mysore, India

January 2017 - June 2017

Company industry:
Hospitality & Accomodation
Job role:
Other

Education

RIHS COLLEGE

January 2025

January 2025

High school or equivalent, Art

India

JAWAJI UNIVERSITY

January 2016

January 2016

Bachelor's degree, HOTEL MANAGEMENT

India

jiwaji university Gwalior

January 2016

January 2016

Bachelor's degree, Hotel Management

India

Skills

BAKING

Expert

COOKING

Intermediate

E COMMERCE

Expert

FOOD PREPARATION

Intermediate

FOOD SAFETY AND SANITATION

Intermediate

HOTEL AND RESTAURANT MANAGEMENT

Intermediate

KNIFE SKILLS

Intermediate

LEADERSHIP

Intermediate

MENU PLANNING

Intermediate

OPERATIONS

Intermediate

CERTIFIED SOUS CHEF

Intermediate

CULINARY ARTS

Intermediate

FOOD QUALITY ASSURANCE AND CONTROL

Intermediate

INVENTORY MANAGEMENT

Intermediate

KITCHEN MANAGEMENT

Intermediate

OPERATIONAL EXCELLENCE

Intermediate

TEAM MANAGEMENT

Intermediate

Languages

English

Expert

Hindi

Beginner

Arabic

Beginner

Training and Certifications

Certifications
Italian Cuisine Preparation
Food Safety & Hygiene Training
BSC IN HOTEL MANAGEMENT
jiwaji university Gwalior
Jan 2017

Hobbies and interests

interesting for cooking new food