Experience

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  Edmonton EXPO Centre

  • Edmonton, Alberta, Canada

  • Chef De Partie

    • Aug 2022 - Present
    • Edmonton, Alberta, Canada

    1. Responsible for meeting with the Executive Sous Chef and Sous Chef to review assignments and anticipate business levels.2. Ensure that the prep for daily production is completed on a timely basis.3. Responsible for informing the Executive Sous Chef and Sous Chef of unavailable items and food supply shortages.4. Responsible for monitoring the quality and amount of food utilized on the service line.5. Ensure that daily requisition is completed and submitted for approval.6. Ensure that a total and complete set-up of the production line is done in a timely and accurate manner.7. Responsible for anticipating the usage and replenishment of the service line on a timely basis.

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  Browns Socialhouse / Ventura Room - Kered Hospitality Group

  • Red Deer, Alberta, Canada

  • Line Cook

    • Jan 2020 - Mar 2022
    • Red Deer, Alberta, Canada

    1. Responsible for assembling organized, efficient production lines while overseeing the quality and execution of cuisine in a fast-paced environment to ensure complete customer satisfaction. 2. Greatly increased organizational efforts by generating daily prep sheets to guarantee top productivity and efficiency. 3. Designed weekly tasting menus and features of the day in addition to assisting with inventory and production. 4. Invented, tested, modified and launched some new products according to local taste. 5. Developed and implemented high-quality hygiene and sanitation standards in the working and serving kitchens.

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  Rotana Hotel Management Corporation PJSC

  • United Arab Emirates
  • Hospitality
  • 700 & Above Employee

  • Sous Chef, Al AIn Rotana Hotel

    • Feb 2017 - Dec 2019

    1. Responsible for the overall operation of the main kitchen (hot and cold section) 2. Responsible for daily buffet and a la carte operations. 3. Responsible for banquet function and coffee breaks preparation. 4. Responsible for HACCP and overall hygiene in the kitchen. 5. Responsible for training of new and existing staff. 6. Ordering of daily store and outside requisitions through SCM/ FBM. 8. To update the costing of recipes in SCM/FBM. 9. To attend the daily departmental briefing and conduct a section briefing. 10. To organize requirements as per the demand of operation. 11. To achieve monthly target food cost. 12. To prepare SOPs for the department. 13. To make a duty roaster for the section. 14. To prepare annual and mid-year appraisals of the staff.15. To assist Exec. Sous chef in planning/designing menu as per requirement.

  • Chef De Partie, Al Ghurair Rayhaan and Arjaan by Rotana

    • Nov 2013 - Feb 2017

    1. Responsible for the overall operation of the hot kitchen (a la carte, banquets, buffet) 2. Responsible for daily buffet and a la carte operations. 3. Responsible for banquet function and coffee breaks preparation. 4. Responsible for HACCP and overall hygiene in the kitchen. 5. Responsible for training of new and existing staff. 6. Ordering of daily store and outside requisitions through SCM/ FBM. 8. To update the costing of recipes in SCM/FBM. 9. To attend the daily departmental briefing and conduct a section briefing. 10. To organize requirements as per the demand of operation. 11. To achieve monthly target food cost. 12. To prepare SOPs for the department. 13. To make duty roaster in absence of sous chef. 14. To assist the sous chef in making annual and mid-year appraisals of the staff

  • Demi Chef De Partie, Al Ghurair Rayhaan and Arjaan by Rotana

    • Nov 2012 - Nov 2013

    1. Responsible for daily buffet and a la carte operations. 2. Responsible for banquet function and coffee breaks preparation. 3. Responsible for updating HACCP and hygiene logs. 4. Ordering of daily store and outside requisitions. 5. To achieve monthly target food cost. 6. To prepare SOP for the department. 7. To overlook operation in the absence of CDP

  • Commis 1, Towers Rotana Hotel

    • Jan 2011 - Nov 2012

    1. To prepare mise en place for a la carte 2. To assist the CDP and DCDP in preparing a la carte and buffet dishes. 3. To update hygiene and HACCP logs 4. To order store and market requisitions.

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  Al Hamra Residence and Village

  • Ras al-Khaimah, United Arab Emirates

  • Commis 2

    • Jan 2010 - Jan 2011
    • Ras al-Khaimah, United Arab Emirates

    1. Prepare mise en place for everyday operation. 2. Refilling buffet. 3. Maintain hygiene and cleanliness at the workplace. 4. To check expiry dates and date labels.

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  Costa Cruise Lines North America

  • Genoa Area, Italy

  • Second cook

    • Jun 2007 - Aug 2008
    • Genoa Area, Italy

    1. Maintain hygiene and cleanliness as per standards. 2. Prepare pre-plated food as per instructions. 3. Prepare everyday mise en place4. Maintain hygiene and cleanliness at the workplace. 5. To check expiry dates and date labels.

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  TGI Fridays

  • Mumbai Area, India

  • Prep Cook

    • Sep 2005 - May 2007
    • Mumbai Area, India

    1. Prepare mise en place for a la carte. 2. Prepare a la carte dishes as per standard. 3. Maintain hygiene and HACCP at the workplace.4. Store pick up