Head Chef

• Mar 2023 - Present

Sr sous chef

• Nov 2021 - Mar 2023

Culinary Director

• Oct 2020 - May 2021

Head Chef(since preopening)

• Nov 2017 - Dec 2019

STEAKHOUSE CHEF(Head chef)

• Oct 2015 - Nov 2017

CHEF DE CUISINEOF THE FINE DINING RESTAURANTS

Chef de Partie(speciality restaurants)

• Aug 2014 - Oct 2015

in the current position my job description requires me to-• Monitor adherence to safety, hygiene & cleanliness standards and all HACCP norms and USPH norms..• Ensuring that quality and quantity standards of food preparation and presentation are adhered to the standards.• Make special food orders for guests with special dietary requirements.• Check quality of food materials received from vendors and notify chef in charge and making PDRs(product deficiency reports).• Follow up and take necessary action on food complaints in the absence of the chef.• Assist chef in the planning and carrying out the special menus for festivals and special occasions.• Used to coordinate with a purchase department regarding procurement of various items based on the stock level and usage in the kitchen and Maintaining food cost of the outlets .• Facilitate learning and development of the team members.• Allocation of duties to the staff and to check that all standard operating procedures has been followed.• Coordinating with a service department in receiving orders and interacting with guests for their special orders. Show less

Chef De Partie(Central kitchen)

• Nov 2010 - May 2014

Steakhouse (supper club)- was one out of the 7 member team including the steakhouse chef.There are 6 sections in this fine dining restaurants kitchen namely cold appetizers ,grill,sauce,vegetables,plating and presentation,and desserts.As a part of the team was proficient in all the sections.Cucina Del Capitano (italian fine dining restarant)-was one out of the 7 member team including the Cucina chef.There are 6 sections in this fine dining restaurants kitchen namely cold appetizers ,grill,sauce,vegetables and pasta,plating and presentation,and desserts.As a part of the team was proficient in all the sections. Show less

demi chef de partie

• Apr 2010 - Nov 2010

Worked as in- charge of various sections in the garde manger kitchen namely salad,cheese,soup,appetizers etc during the tenure and was responsible to the pantry junior sous chef regarding all aspects of operations.Was also responsible for room service operations for a period during the tenure.

commi1

• Sep 2007 - Apr 2010

Worked as Commi-I.During the tenure worked in the multicusine fine dining restaurant namely RISALA, Butchery, Commissary, continental banquet kitchen, ODC (outdoor catering), Bakery and Pastry as per the direction of the executive chef. Worked as Commi-I.During the tenure worked in the multicusine fine dining restaurant namely RISALA, Butchery, Commissary, continental banquet kitchen, ODC (outdoor catering), Bakery and Pastry as per the direction of the executive chef.

INTERN

• 2003 - 2004

my responsibilities included working in all the sections of the kitchen in order to get hands on experience and to gain better working skills. my responsibilities included working in all the sections of the kitchen in order to get hands on experience and to gain better working skills.

Intern

• 2003 - 2004