Experience

The Lighthouse | Restaurant | Concept Store | Catering | Podcast

• United Arab Emirates
• Food and Beverage Services
• 1 - 100 Employee

• Chef De Partie

  • Aug 2021 - Present



Food Cloud Group

• United Arab Emirates
• Food and Beverage Services
• 1 - 100 Employee

• Chef De Partie

  • Aug 2020 - Present



The Palace Downtown hotel Dubai

• The palace downtown hotel dubai

• demi chef

  • Dec 2018 - Aug 2020

  Demi chef de partie with ten years of experience cooking in a luxury 5-star hotel and restaurant environment. prior work as a prep cook, line cook, line chef, and sous chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Motivated demi chef de partie offering over ten years of experience in the food industry. Focused on high standards for taste and quality. While maintaining profitable margins. Superior communication and leadership skills. Show less



Star Corporation Restaurant Management LLC

• United Arab Emirates
• Restaurants
• 1 - 100 Employee

• demi chef

  • Sep 2016 - Dec 2018

  I take the responsibility of managing and delivering quality delicious food. I specialize in presenting delicious vegetarian food and non vegetarian food . I use to work on stir fry and have to give vegetarian Thai food. I was responsible for making stir fry sauce and all Thai curry . I use to make Satay noodles, Veg fried Rice, noodles. Red veg curry, green veg curry etc. I have to do prep for other day and for other chef which take over my sections after me. I like to work in a team. I take the responsibility of managing and delivering quality delicious food. I specialize in presenting delicious vegetarian food and non vegetarian food . I use to work on stir fry and have to give vegetarian Thai food. I was responsible for making stir fry sauce and all Thai curry . I use to make Satay noodles, Veg fried Rice, noodles. Red veg curry, green veg curry etc. I have to do prep for other day and for other chef which take over my sections after me. I like to work in a team.



Jawad Business Group

• Bahrain
• Retail
• 700 & Above Employee

• commis 1

  • Nov 2012 - Aug 2016

  The Kitchen Assumes 100% responsibility for quality of products served.Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.Refer to Daily Prep List at the start of each shift for assigned duties.Promptly reports equipment and food quality or shortage problems to Kitchen Manager.Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.Portions food products prior to cooking according to standard portion sizes and recipe specifications.Maintains a clean and sanitary work station area.Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning. battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes.Handles, stores, labels, and rotates all products properly and in accordance to applicable state laws.Performs other related duties as assigned by Manager or manager-on-duty Show less

• COMMIS l

  • Oct 2009 - Nov 2012

  Ensures proper sanitation and hygiene. Handles. Stores and rotates all products properly. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Follows proper plate presentation and garnish set up for all dishes. Assist in Food prep assignments during off-peak periods as needed. Making sure that all products are available prior to operation. Closes the kitchen properly and follow the closing checklist for kitchen station and assist others. Show less



HOTEL DE L’ ANNAPURNA IN NEPAL .(5 Star Hotel Deluxe Class Property)

• Nepal

• COMMIS l

  • Oct 2003 - Nov 2006