Chef-De-Partie BAKER
THE REGENCY
Total years of experience :37 years, 2 Months
➢ From 1 March 2006 to 17 April 2010 Chef-De-Partie BAKER with Le MERIDIEN Al Aqah Beach Resort, Fujairah U.A.E.
➢ From 25 April 2010 to Present, Chef-De-Partie Baker with The Regency Kuwait, Al-Beda KUWAIT.
Duties & Responsibilities Includes: • Ensure mis-en-place is kept to standard and the quality is in relation to volume of business.
• Ensure food quality, productivity to maintain and improve standards.
• Instruct staff on daily business volume preparation.
• Responsible for own food requisition.
• Ensure that hygiene and sanitation standard are kept, this includes all working area and fridge.
• Show and create in staff a concern for quality and expanses with view to food coast.
• To conduct regular training within the department.
• Responsibilities for utilization of all materials used so as to reduce wastage and spoilage.
• Explaining food hygiene regulation to staff.
➢ From 1 Apr 1988 to 29 Feb Commis III with WINDSOR MANOR SHERATON, Bangalore 52 INDIA.
➢ From 11 March 1987 to 10 Feb 1088 Trainee Commis III with HOLIDAY INN, Bangalore 52 INDIA.
Computer Literacy: • MS Office, Word,
• Power Point,
• Excel
• Windows 7, Vista,
Trainings: • Foundation certificate in food hygiene.
• Health and safety training.
• ISO Training certified Hotel Standards.
• Food Hygiene Hazards training (HACCP)
• Product knowledge Kitchen procedures training.
• Member of Emergency Evacuation of the Hotel.
• Fire Fighting Certificate by Civil Defense of U.A.E.
• Property Service Culture Training from Starwood Group.
• Training Skills Workshop.
➢ From 20 November 2002 to Feb 2006 Demi Chef-De-Partie BAKER with Le MERIDIEN Al Aqah Beach Resort Fujairah, U.A.E.
Duties & Responsibilities: • Ensure mis-en-place is kept to standard and the quality is in relation to volume of business.
• Ensure food quality, productivity to maintain and improve standards.
• Instruct staff on daily business volume preparation.
• Responsible for own food requisition.
• Ensure that hygiene and sanitation standard are kept, this includes all working area and fridge.
• Show and create in staff a concern for quality and expanses with view to food coast.
• To conduct regular training within the department.
• Responsibilities for utilization of all materials used so as to reduce wastage and spoilage.
• Explaining food hygiene regulation to staff.
• Scheduling training plan for Kitchen Department to Maintain SOP as per the Hotel Rules.
➢ From 18 December 1999 to 06 Feb 2001 Jr Chef-De-Partie with CIDADE-DE-GOA Beach Resort GOA 01 INDIA.
➢ From 25 Sept 1997 to April 1988 Demi Chef-De-Partie. And from 15 Jan 1993 to 25th Jan1995 Commis I with THE CENTRAL PARK, Bangalore 45 INDIA.