Experience

Anglo - Eastern Leisure Management

• United States
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • May 2022 - Present

  • Managing kitchen operations like timely preparation of breakfast and lunch Buffet & dinner Al carte for the Dining Room in Roast Section. • Supervising and taking care of assigned Roast section& Butcher section. • Prepare all dishes following recipes and yield guides as per the Company. • Properly label and date all products to ensure safekeeping and sanitation • Plan, prepare and set up to provide quality service and product to all items from Roast and Butcher Section. • Managing kitchen operations like timely preparation of breakfast and lunch Buffet & dinner Al carte for the Dining Room in Roast Section. • Supervising and taking care of assigned Roast section& Butcher section. • Prepare all dishes following recipes and yield guides as per the Company. • Properly label and date all products to ensure safekeeping and sanitation • Plan, prepare and set up to provide quality service and product to all items from Roast and Butcher Section.



Aramark Gulf Limited

• United Kingdom
• Food & Beverages
• 1 - 100 Employee

• Chief Cook

  • Feb 2021 - Apr 2022

  • Manage Entire kitchen for prepare of Lunch and Dinner Buffet. • Supervising and taking care of all Western food and Arabic and Indo-Chinese food. • Manage Entire kitchen for prepare of Lunch and Dinner Buffet. • Supervising and taking care of all Western food and Arabic and Indo-Chinese food.



Spectrum Hotel

• Berhampur,odisha,India

• Chef De Partie/ Acting Jr sous chef

  • May 2017 - Dec 2020

  • Mainly I am In-charge of the Entire kitchen starting from making food preparation all the mize-in-place. • Supervising and taking care of all kind of Ordering and Wastage Control. • following recipes and guides as per the Company police. • Properly label and date all products to ensure safekeeping and sanitation and • Also Always flowed FIFO Method. • Always Report to Sous Chef Regarding Nextday Preparation and Orders. • Mainly I am In-charge of the Entire kitchen starting from making food preparation all the mize-in-place. • Supervising and taking care of all kind of Ordering and Wastage Control. • following recipes and guides as per the Company police. • Properly label and date all products to ensure safekeeping and sanitation and • Also Always flowed FIFO Method. • Always Report to Sous Chef Regarding Nextday Preparation and Orders.



Bahamas Paradise Cruise Line

• United States
• Travel Arrangements
• 100 - 200 Employee

• 1ST COOK(CDP)

  • Jul 2015 - Mar 2017

  • A five Star deluxe Property with 2 ships that has been sailing from last 15years .In-charge For Breakfast Chef and Indian foods and Roast all the Meat and sause. • Always maintain USPH Standards with three bucket system Cleaing. • Properly label and date all products to ensure safekeeping and sanitation. • A five Star deluxe Property with 2 ships that has been sailing from last 15years .In-charge For Breakfast Chef and Indian foods and Roast all the Meat and sause. • Always maintain USPH Standards with three bucket system Cleaing. • Properly label and date all products to ensure safekeeping and sanitation.



Hotel Raj Palace

• India
• Hospitality
• 1 - 100 Employee

• Chef de parties

  • Aug 2012 - Jun 2015

  • Preparing mise en place for the assigned section and Acting Sous chef absent of Sous Chef. • Prepare Banquets Menu as per Standard Menu and Maintain Hygiene as per the Company Standrad. • Preparing mise en place for the assigned section and Acting Sous chef absent of Sous Chef. • Prepare Banquets Menu as per Standard Menu and Maintain Hygiene as per the Company Standrad.



Seabourn Cruise Line

• United States
• Leisure, Travel & Tourism
• 700 & Above Employee

• Demi chef de partie

  • Mar 2012 - Jul 2012

  • Managing kitchen operations like timely preparation of breakfast and lunch Buffet & dinner Al carte for the Dining Room in Roast Section • Supervising and taking care of assigned Live Pizzaria section and Burger. • Managing kitchen operations like timely preparation of breakfast and lunch Buffet & dinner Al carte for the Dining Room in Roast Section • Supervising and taking care of assigned Live Pizzaria section and Burger.



MAYFAIR Hotels & Resorts

• India
• Hospitality
• 700 & Above Employee

• Chef De Partie

  • Feb 2011 - Feb 2012

  • Preparing mise en place for the assigned section • Assisting DCDP’s & commi’s smooth for the operation • Receiving required store • Preparing mise en place for the assigned section • Assisting DCDP’s & commi’s smooth for the operation • Receiving required store



Carnival Cruise Line

• Travel Arrangements
• 700 & Above Employee

• Cdp

  • Sep 2006 - Dec 2010

  Hand on and responsible for own assigned section within the Kitchen • Preparing day to day Preparation in Roast Section according to Sous Chef. Hand on and responsible for own assigned section within the Kitchen • Preparing day to day Preparation in Roast Section according to Sous Chef.



littly italy Restaurant & Bar

• Mumbai, Maharashtra, India

• Commis Chef

  • Oct 2004 - Jul 2006

  • Perform all other job related duties as requested by the management • Working knowledge of the fundamentals of cooking, kitchen equipment like slicing machine, juicer, small wares etc. • Perform all other job related duties as requested by the management • Working knowledge of the fundamentals of cooking, kitchen equipment like slicing machine, juicer, small wares etc.



Universal Sodexho Catering Comapany

• Kabul, Afghanistan

• Assistant Cook

  • Aug 2003 - Aug 2004

  • Preparing day to day menu according to company guideline • Assisting to the supervisor in-charge for the special activity such as Theme lunch or parties • Prepare all dishes following recipes and yield guides • Preparing day to day menu according to company guideline • Assisting to the supervisor in-charge for the special activity such as Theme lunch or parties • Prepare all dishes following recipes and yield guides