Experience

Sage Hospitality

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Group Executive Chef

  • Nov 2021 - Present

  We at Sage aim to develop a robust reputation for providing the finest hospitality services to customers. We firmly believe in serving the people with a unique blend of hospitality solutions that aims to cover a wide range of restaurant management needs. We use innovative concepts supported by industry experts with several years of experience in the global hospitality management sector. We at Sage aim to develop a robust reputation for providing the finest hospitality services to customers. We firmly believe in serving the people with a unique blend of hospitality solutions that aims to cover a wide range of restaurant management needs. We use innovative concepts supported by industry experts with several years of experience in the global hospitality management sector.



Muscle Fuel

• Kuwait
• Wellness and Fitness Services
• 1 - 100 Employee

• Executive Chef

  • Nov 2019 - Nov 2021

  •Responsibilities include food purchasing, food cost control, recipe building, managing, preparation & maintenance of quality standards. In addition to this, in charge of training for all kitchen employees. •Create new menus & present varying top food quality, sample preparation,Macros Calculation for Meal Plan. •Build positive customer relations, proactive interaction with guests, team members & suppliers. •Responsible for recruitment & selection of kitchen team & for managing any employee issues with the support of the Human Resources Department. •Resourcefully solve any issues that arise & seize control of any problematic situation. •Ensure that staff are professionally supervised, motivated & trained with the aim to improve their performance & maintain discipline & encourage. •Planning meal plan Menu in every week and customizing menu as per customers need. Show less



Healthy food company

• Netherlands
• Food and Beverage Services
• 1 - 100 Employee

• Head Chef

  • Oct 2017 - Oct 2019

  • Responsibilities include food purchasing, food cost control, recipe building, managing, preparation & maintenance of quality standards. In addition to this, in charge of training for all kitchen employees. • Create new menus & present varying top food quality, sample preparation. • Build positive customer relations, proactive interaction with guests, team members & suppliers. • Responsible for recruitment & selection of kitchen team & for managing any employee issues with the support of the Human Resources Department. • Resourcefully solve any issues that arise & seize control of any problematic situation. • Ensure that staff are professionally supervised, motivated & trained with the aim to improve their performance & maintain discipline & encourage. Show less



L'ETO Caffe

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Head Chef

  • Jan 2017 - Dec 2017

  • Ensuring SOP is followed & monitoring the kitchen hygiene by applying HACCP program. • Involved in the pre-opening, staff recruitment & training. • Kitchen setup, quality checks & organization. • Selection of products & maintain supplier’s good relation. • Responsible of menu creation, dish presentation & food cost. • Management of food delivery in/out quality & standards. • Setting & reviewing budgets & managing cost. • Ensuring SOP is followed & monitoring the kitchen hygiene by applying HACCP program. • Involved in the pre-opening, staff recruitment & training. • Kitchen setup, quality checks & organization. • Selection of products & maintain supplier’s good relation. • Responsible of menu creation, dish presentation & food cost. • Management of food delivery in/out quality & standards. • Setting & reviewing budgets & managing cost.



Aubaine Restaurants

• United States
• Restaurants
• 1 - 100 Employee

• Senior Sous Chef

  • Apr 2015 - Dec 2016

  • Constantly evaluating meals & food products to ensure that highest quality standards are followed. • Responsible for Supervising the Kitchen. • Making sure that all food is presented to the client is done so in a timely manner & in the correct sequence. • Implementing all relevant food hygiene & safety. • Maintain general cleanliness of the kitchen. • Preparing set menu for events. • Keeping accurate records of food supplies & temperature logs. • Constantly evaluating meals & food products to ensure that highest quality standards are followed. • Responsible for Supervising the Kitchen. • Making sure that all food is presented to the client is done so in a timely manner & in the correct sequence. • Implementing all relevant food hygiene & safety. • Maintain general cleanliness of the kitchen. • Preparing set menu for events. • Keeping accurate records of food supplies & temperature logs.



Provedore

• United Kingdom
• Restaurants

• Sous Chef

  • Mar 2013 - Mar 2015

  • Preparation of daily International menus which suit the taste of the guests. • Ability to take lead in the absence of the Head chef. • Live cooking setup & cooking presentation. • Monitoring the kitchen hygiene by applying HACC Program. • Responsible for recipes & quality of dishes for guests. • Assist Head chef in the creation of special dishes. • Preparation of daily International menus which suit the taste of the guests. • Ability to take lead in the absence of the Head chef. • Live cooking setup & cooking presentation. • Monitoring the kitchen hygiene by applying HACC Program. • Responsible for recipes & quality of dishes for guests. • Assist Head chef in the creation of special dishes.



Pavilion Food

• United States

• Chef de Partie

  • Feb 2010 - Feb 2013

  • Assisting sous chef in preparing special dishes & soups. • Monitoring the kitchen hygiene by applying for HACCP program. • Cooking breakfast, lunch & dinner menus. • Ensuring the Kitchen is Maintained & Cleaned to the highest level according to the Dubai Municipality rules. • Assisting sous chef in preparing special dishes & soups. • Monitoring the kitchen hygiene by applying for HACCP program. • Cooking breakfast, lunch & dinner menus. • Ensuring the Kitchen is Maintained & Cleaned to the highest level according to the Dubai Municipality rules.



The Leela Palaces, Hotels and Resorts

• India
• Hospitality
• 700 & Above Employee

• Commi - I

  • Jan 2008 - Jan 2010

  • Keeping the Kitchen organised, ensuring Utensils are placed in the correct place. • Ensure all the Food is cooked upto the restaurant standard. • Assisting in all food preparation including Mis-en-place. • Keeping the Kitchen organised, ensuring Utensils are placed in the correct place. • Ensure all the Food is cooked upto the restaurant standard. • Assisting in all food preparation including Mis-en-place.