Chef De Partie
Akly Food & Beverage Co
Total years of experience :14 years, 1 Months
Hands on passionate cooking
Product consistency across multiple restaurants (within a premise or across different locations)
Lead the team to creative solutions to the problems & to next opportunities that exist
Inventory Management
Rotated products to avoid spoilage
Kitchen Safety
Assisted to the sales and cuisine team
Handled concerns in the kitchen
Maintained hygiene standards of kitchen and equipment
Food and Beverage Menu development
Maintained high food quality and presentation
Catering kitchen operation techniques and growth of organization
Achieve incremental revenues through F&B promotions
Responsible for kitchen operation.
•Assisted and supported the executive chef in routine and specific tasks
•Maintained high food quality and presentation
•Keep track of our materials.
•Physical inventory.
•Scratch & modern scratch alternative.
•Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties
•Organising our man power.
•Assign responsibilities.
•Ensure work safety.
•Staff rotation & scheduling.
Responsible for whole Kitchen operation for two restaurants, In Room Dining, Bar, Banquets and Outdoor Caterings.
•Nosh: - 76 covers, offers buffet breakfast, Lunch, Dinner and buffet menu comprises of International, Indian, Rajasthani and Oriental Cuisine boasts of 90% and above ratings by guests.
•Legends of Marwad: - 36 covers, A fine dining, Rajasthani Restaurant Features best of bests from the Royal kitchens of Rajasthan.
•Draksh :-40 covers bar famous for its Sheesha and creative cocktails and mock tails
•Our experience includes world class unique destinations, Thar sand dune dinners, Sun downers in the oasis, high profile weddings
•Handling all day dinning & unique destination dinning, in charge of western section complete operations & hygiene maintenance & internal hygiene audits on J.D parameters & pattern
•Started the fine dining F&B outlet The Legends of Marwad with well researched Rajasthani menu.
•Conceptualized various F&B promotions.
•Has developed the expertise in handling resident weddings in royal style.
Ensuring that all food are prepared and presented on time in a safe and hygienic manner.
•A 125rooms inventory, taking care of western cuisine as well as working in different sections of the coffee shop.
•Responsible for hygiene maintenance, following fifo, ensuring that haccp is maintained right from the food
•Responsible for the banquets food pick up for any events.
•Monitoring kitchen related costs to ensure efficiency.
•Ensuring brand standards are maintained.
•Teach the methods for using the kitchen equipment’s used for washing, chopping, and sautéing the food.
•Explain the sanitation rules to the juniors and ensure that the hygiene standards are duly met.
•Compile the list of supplies required by different chefs and assist in placing purchase orders with the vendors.
•Co-ordinate with the dining area management ensuring that guests are served on time.
•Responsible for completing quality standard documentation.
•Assisting head chefs in planning the menu at the hotel.
Maintaining high standards of Hygiene.
•Measuring ingredients and sizing portions accurately.
•Learning about Food & Safety Techniques.
•Absorbed “FIFO” system applying in kitchen.
Maintains daily mis-en-place and prepares certain Food item for the following das duties.
•Clean food preparation areas.
•Ensure is stored and cooled at correct Tempe by regulating temperature of oven.
•Maintains a clean and safe working environment.
Training All Departments (House Keeping, Front Office, Service, Production
Chemistry, Biology, Math, English,