Chef de Partie Butcher & grill chef
Sheraton Dammam Hotel & Towers
مجموع سنوات الخبرة :20 years, 4 أشهر
Sheraton Dammam Hotel & Towers, Dammam, Saudi Arabia
Duration: jan.2012.tojuly 2013.
Position: Chef de Partie Butcher & grill chef
Responsibility: ➢ All type of butchery cutting/ portion for A'la carte.
➢ Yield and Wastage control.
➢ Live counter cooking
➢ Live Grill / BBQ & shawarma station.
➢ Preparation of all kinds of roasted dishes
➢ Daily market list.
➢ Store requisition/ buy, order and control stock
➢ Kitchen inventory
➢ Ability to handle huge party.
➢ Having a special skill in Arabic kababs
Golden Tulip Seeb, Oman
Duration: From Feb 2010 to June 2011
Position: chef De Partie Butcher
Responsibility: ➢ Manage to all butchery item freezer stock
➢ Kitchen inventory
➢ Daily market list and store requisition.
➢ All types of B.B.Q.
➢ Preparation of all kinds of roasted dishes
➢ Having a sound knowledge of Local cuisine
➢ Specialized in Dum cooking, eg. Shua ouzi
Sohar beach hotel ( Taj group)
Duration: From Oct 2006 to Dec 2009
Position: chef De Partie ( Kebab & Curry)
Responsibility
➢ Preparation and cooking of all kebabs / BBQ / curries including Butchery, marinating, cooking
➢ Kitchen inventory.
➢ Preparation of all kinds of roasted dishes
Ras Al Khaimah Hotel (U.A.E)
Duration: From Mar 2002 to Oct 2006
Position: demi Chef De Partie ( Butchery)
Responsibility
➢ Working in a large Butchery section of the Kitchen
➢ Preparing all kind of meat, poultry, fish for A'la carte and Banqueting
➢ Specialized in Lebanese and Syrian Kebabs and Shawarma
➢ Yield and wastage control
Hotel al khaiyam (Damam, K.S.A)
Duration: From 1997 to 1999
Position: Butcher & Gardemanger
Responsibility
➢ Butchery cutting
➢ Arabic salad & Arabic hot dishes
Palace inn restaurant (Damam, K.S.A)
Duration: From 1995 to 1997
Position: Assistant Butcher
Responsibility
➢ Butchery cutting
➢ Arabic Kebabs & Assistant to Turkey Shawarma master
Madras restaurant (Chennai, India)
Duration: From 1990 to 1994
Position: Kitchen commis all-rounder specialized in indian curries
Hansa hotel&resort, Ras al khaima .U.A.E
Duration: march. 25 till date
Position: Chef de Partie Butcher & grill chef Responsibility All type of butchery cutting/ portion for A'la carte.
➢ Yield and Wastage control.
➢ Live counter cooking
➢ Having a special skill in Arabic kababs
Passed S.S.L.C at Govt. Higher Secondary School, Tamil Nadu Trainings attended: ➢ Passed BASIC FOOD HYGIENE course (Dubai) ➢ Attended an one day training in handling of FIRE PREVENTION& PROTECTION. ➢ Full day training HOSPITALITY SKILLS and COMMUNICATION SKILLS.