Chef de partie
Jumeirah beach hotel
مجموع سنوات الخبرة :16 years, 1 أشهر
Currently working In la Veranda kitchen, Rustic Italian food, with an average of 250-300 covers daily.
Worked in coordination with Ex.Sous Chef for the implementing of new menu.
Second in charge of the restaurant, taking care of hygiene and trainings of Colleagues.
Attending briefings in absence of chef incharge.
Doing food store ordering through adaco system
Performing as per the Organizational standards and business requirements.
Worked in Latitude Restaurant, with an open kitchen, One of the busiest restaurant in Jumeirah group Dubai.
Ranked No.2nd Restaurant in Dubai on Trip advisor as of February 2013.
Setting up buffet and preparing the live cooking menu with daily variations.
Responsible for section allocation assigning duties to junior staff.
Have a high level of contact with hotel staffs and guests.
Taking inventory of specific product lines, placing order and supervising while receiving to assure quality.
Enforcing food hygiene.
Implementing HACCP at all times in kitchen.
Preparing check lists for various operations.
Demonstrating professional culinary technique as well as performing a professional attitude and manner at all times towards each kitchen member.
Conducting various culinary trainings.
1) DATE: DECEMBER 2009- TILL DATE
NAME AND ADDRESS OF THE EMPLOYER: INTERCONTINENTAL- DUBAI FESTIVAL CITY
POSITION HELD: DEMI CHEF DE PARTIE.
MAIN ACTIVITES AND RESPONSIBILITIES: ➢ Working in an all day dining Mediterranean restaurant, with an open kitchen.
➢ Preparing all ala carte orders.
➢ Preparing fresh pasta and pizzas.
➢ Setting up the buffets.
➢ Involve in menu planning.
➢ Have a high level of contact with hotel staffs and guests.
➢ Taking inventory of specific product lines, placing order and supervising while receiving to assure quality.
➢ Enforcing food hygiene.
➢ Implementing HACCP at all times in kitchen.
➢ Demonstrating professional culinary technique as well as performing a professional attitude and manner at all times towards each kitchen member.
➢ Doing food store and vegetable ordering through FBM module.
➢ Attending daily Chefs briefing.
➢ Co-ordinating with other departments.
2) DATE: November 2008 - December 2009
NAME OF THE EMPLOYER: LE ROYAL MERIDIAN, BEACH RESORT AND SPA DUBAI.
POSITION HELD: Commis 2
MAIN ACTIVITIES AND RESPONSIBLITIES
➢ Worked in Brassire Kitchen, serving to the All Day Dinning Restaurant.
➢ Responsible for setting the buffet, and live cooking stations and standardization of recipes.
➢ Performed to establish guidelines for operation standards, develop and implement operations policies and procedures.
NAME OF THE EMPLOYER:OBEROI FLIGHT KITCHEN-MUMBAI.
POSITION HELD: Commis.
PRINCIPAL SUBJECTS COVERED: Food Production, Food & Beverage Service, Computer Application, Catering Management, Front office operation, Kitchen Planning, Human Resources Management, Tourism. TITLE OF QUALIFICATION AWARDED: BSC. In Hotel Management Catering Technology And Applied Nutrition