Total Years of Experience: 9 Years, 2 Months
February 2016
To February 2018
Chef de Partie
at Azadea
Location :
Saudi Arabia - Riyadh
▪ Takes care of daily food preparation and duties assigned through the superiors to meet the
standard and the quality set by the Restaurant.
▪ Able to estimate the daily production needs and checking the quality of raw and cooked food
products to ensure that standards are met.
▪ Ensure that the production, preparation and presentation of food are of the highest quality at all
times & highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
▪ Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also
about any last minute events & Coordinates daily tasks with the Sous Chef.
▪ Checks periodically expiry dates and proper storage of food items in the section.
Ensure effective communication between staff by maintaining a secure and friendly working
environment.
standard and the quality set by the Restaurant.
▪ Able to estimate the daily production needs and checking the quality of raw and cooked food
products to ensure that standards are met.
▪ Ensure that the production, preparation and presentation of food are of the highest quality at all
times & highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
▪ Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also
about any last minute events & Coordinates daily tasks with the Sous Chef.
▪ Checks periodically expiry dates and proper storage of food items in the section.
Ensure effective communication between staff by maintaining a secure and friendly working
environment.
April 2014
To August 2015
Assistant Kitchen Manager
at Kerala Group of Restaurants
Location :
United Kingdom
•The main focus of catering management is ensuring customer satisfaction
•Planning menu in consultation with chefs and ordering supplies as required
•Monitoring the quality of the product and service provided & quality of food
•Ordering supplies when required
•Comply fully with all Safety Policies and Procedures
•Assist in keeping the kitchen clean, hygienic and tidy, at all time
•Maintain personal knowledge by completing in-house training, attending courses and completing workbooks
•Assist in preparation of food products
•Cleans and organizes
•Planning menu in consultation with chefs and ordering supplies as required
•Monitoring the quality of the product and service provided & quality of food
•Ordering supplies when required
•Comply fully with all Safety Policies and Procedures
•Assist in keeping the kitchen clean, hygienic and tidy, at all time
•Maintain personal knowledge by completing in-house training, attending courses and completing workbooks
•Assist in preparation of food products
•Cleans and organizes
April 2011
To March 2014
Kitchen Manager
at All Bar One
Location :
United Kingdom
https://www.allbarone.co.uk/
▪ Food Hygiene Regulation and Food Safety Acts.
▪ Comply with Company due diligence procedures to ensure quality and legal compliance.
▪ Assist Kitchen Manager to prepare and count dry food stock for Weekly/monthly stock takes.
▪ Responsible for the kitchen in the absence of Kitchen Manager
▪ Food Hygiene Regulation and Food Safety Acts.
▪ Comply with Company due diligence procedures to ensure quality and legal compliance.
▪ Assist Kitchen Manager to prepare and count dry food stock for Weekly/monthly stock takes.
▪ Responsible for the kitchen in the absence of Kitchen Manager
April 2010
To December 2010
Chef
Kallada Residency
Santhipuram, Kodungallur, Thrissur, 680 668 Kerala (India)
▪ Responsible for preparing Food and Mise-en-place.
▪ Responsible for cleaning kitchen and kitchen equipment’s.
▪ Maintain Sanitation, Health and safety standards in work areas.
▪ Preparing foods quickly and as company standard.
Business or sector Hotels
Santhipuram, Kodungallur, Thrissur, 680 668 Kerala (India)
▪ Responsible for preparing Food and Mise-en-place.
▪ Responsible for cleaning kitchen and kitchen equipment’s.
▪ Maintain Sanitation, Health and safety standards in work areas.
▪ Preparing foods quickly and as company standard.
Business or sector Hotels
August 2009
To March 2010
Commi Chef
at Aroor Residency
Location :
India - Kerala
• Keep an inventory.
• Clean, stock and restock workstation.
• Store everything properly and in order.
• Clean, stock and restock workstation.
• Store everything properly and in order.
November 2008
To March 2009
Chef
at The Travancore Heritage
Location :
India - Kerala
November 2007
To March 2008
F&B Trainee
at Eagleton The Golf Resort
Location :
India - Bengaluru
November 2006
To March 2007
F&B Trainee
at Arcadia Regency
Location :
India - Kerala
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