Experience

Waldorf Astoria Doha West Bay

• Qatar
• Hospitality
• 100 - 200 Employee

• Junior Sous Chef

  • May 2023 - Present



Accor

• France
• Hospitality
• 700 & Above Employee

• Junior Sous Chef

  • Nov 2022 - May 2023

  (Pre-opening) at Rixos Qetaifan Island North (Pre-opening) at Rixos Qetaifan Island North



Anantara Hotels, Resorts and Spas

• Thailand
• Hospitality
• 700 & Above Employee

• Chef De Partie

  • May 2018 - Oct 2022

  Arabic, American, International Cuisine. A la carte. Preparing, cooking and presenting high quality dishes within the speciality section.Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.Overseeing the maintenance of kitchen and food safety standards.Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils.Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out.Ensure the highest standards and consistent quality in the daily preparation.Attend all briefings, meetings and training as assigned by management.Establishing and maintaining effective inter-departmental working relationships.Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment.Check the quality of raw materials being received in the kitchen and highlight any quality issued to purchasing for corrective action. Show less

• Demi Chef De Partie

  • Nov 2015 - Apr 2018

  Arabic, international Cuisine. A la carte & buffet.

• Commis

  • Oct 2014 - Oct 2015

  (Pre-opening) Arabic, International Cuisine. Buffet & a la carte.



Kempinski Hotels

• Germany
• Hospitality
• 700 & Above Employee

• Commis 2

  • Jun 2013 - Sep 2014

  Italian, international buffet and a la carte restaurant. Works in the designated station as set by the Executive Chef or Sous Chef.Able to produce quality products in a timely and efficient manner for the guests or staff.Able to prepare and sell food within recommended time frames to meet Guest expectations.Operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.Responsible for maintaining cleanliness, sanitation at the assigned work area.Prepare ingredients for cooking, including portioning, chopping, and storing food. Show less

• Commis 3

  • Jun 2012 - May 2013

  Italian Cuisine. Organise together with the Chef de Partie the shift on his section with regard to mise-en-place production and its service.Take orders from the Chef de Partie and carry them out in the correct manner.Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.Responsible for completing the daily checklist regarding mise-en-place and food storage.Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.Check the main information board rechange of any Banquets or other information regarding the organization.Keep the section clean and tidy.Pass all information to next shiftHave a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety. Show less



Quality Hotel & Suites Convention Centre

• Hospitality
• 1 - 100 Employee

• Commis

  • Nov 2011 - Apr 2012

  International Buffet, A la carte, Banquet Kitchen International Buffet, A la carte, Banquet Kitchen



Kempinski Hotels

• Germany
• Hospitality
• 700 & Above Employee

• Commis 3

  • Jul 2010 - Nov 2011

  International main restaurant, buffet, a la carte, & banquet. International main restaurant, buffet, a la carte, & banquet.