Experience

LOVE VIBE CAFE

• United Arab Emirates
• Restaurants
• 1 - 100 Employee

• Sr. Chef de partie

  • Jun 2023 - Present

  Preparing menus in collaboration with colleagues. Ensuring adequacy of supplies at the cooking stations. Prepare ingredients that should be frequently available Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes. Put effort in optimizing the cooking process with attention to speed and quality.Enforce strict health and hygiene standards.Help to maintain a climate of smooth and friendly cooperation Preparing menus in collaboration with colleagues. Ensuring adequacy of supplies at the cooking stations. Prepare ingredients that should be frequently available Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes. Put effort in optimizing the cooking process with attention to speed and quality.Enforce strict health and hygiene standards.Help to maintain a climate of smooth and friendly cooperation



Moshi

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

• Chef De Partie

  • Jan 2021 - Mar 2023

  Work as incharge of the kitchen in dishtrict. Trained my staff and help to head chef for planing the menu. Look after all the operation of my perticular store. Work as incharge of the kitchen in dishtrict. Trained my staff and help to head chef for planing the menu. Look after all the operation of my perticular store.



Royal Caribbean International

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

• Pantry chef

  • Apr 2019 - Jun 2020

  To make salad, soup, sauce, sandwiches, dressing, fruit plater, cold cuts and cold and hot statars. Assist senior chefs of other stations in busy hours. Worked in Italian specialist restaurant called Giovanni's table. To make salad, soup, sauce, sandwiches, dressing, fruit plater, cold cuts and cold and hot statars. Assist senior chefs of other stations in busy hours. Worked in Italian specialist restaurant called Giovanni's table.



Hanali Group

• Bahrain
• Venture Capital and Private Equity Principals
• 1 - 100 Employee

• Chef De Partie

  • Nov 2017 - Nov 2018

  Preparing, cooking and presenting dishes within my specialty. Managing and training my demi-chef de parties or commis working with me. Helping the sous chef and head chef to develop new dishes and menus. Preparing, cooking and presenting dishes within my specialty. Managing and training my demi-chef de parties or commis working with me. Helping the sous chef and head chef to develop new dishes and menus.



Foods Unlimited

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

• Chef De Partie

  • Jul 2015 - Oct 2017

  Prepare salads, soups, fish, meats, vegetables, desserts and other foods. • Ensure that all stations are set appropriately. • Process and store food items. • Make sure that all kitchen staff is aware of standards and protocols. • Manage rotation of food items in chillers. • Maintain and ensure the quality of prepared and raw items. Prepare salads, soups, fish, meats, vegetables, desserts and other foods. • Ensure that all stations are set appropriately. • Process and store food items. • Make sure that all kitchen staff is aware of standards and protocols. • Manage rotation of food items in chillers. • Maintain and ensure the quality of prepared and raw items.



Jasmi's Corporation

• Bahrain
• Hospitality
• 200 - 300 Employee

• commi 1

  • Nov 2013 - Jun 2015

  To work as directed on station of assignment under appropriate Chef de Partie. Set up station properly and on time for each service period. Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie. Be able to work in another area when needed and take part in cross training when directed. Follow clean as you go policy and keep work area clean at all times. To work as directed on station of assignment under appropriate Chef de Partie. Set up station properly and on time for each service period. Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie. Be able to work in another area when needed and take part in cross training when directed. Follow clean as you go policy and keep work area clean at all times.



Shiv Vilas Resorts

• India
• Hospitality
• 1 - 100 Employee

• commi III

  • Sep 2012 - Sep 2013

  I assist the Senior Chef on duty with storage, preparation and cooking of all food items. Assist and monitor food stocks and stock movement. Understand daily departmental costs and how they influence profit and loss results. Ensure minimum kitchen wastage. Learn and record skills and recipes from other members of the department. Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.Ensure stock is controlled and rotated. Accept and store deliveries… Show more I assist the Senior Chef on duty with storage, preparation and cooking of all food items. Assist and monitor food stocks and stock movement. Understand daily departmental costs and how they influence profit and loss results. Ensure minimum kitchen wastage. Learn and record skills and recipes from other members of the department. Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.Ensure stock is controlled and rotated. Accept and store deliveries. Ensure that mis en place is completed in your section. Report any maintenance issues to the Head Chef immediately. Comply with all Goodwood policies and procedures to ensure that all-statutory regulations are observed. Comply with the conditions of the food hygiene policies Show less I assist the Senior Chef on duty with storage, preparation and cooking of all food items. Assist and monitor food stocks and stock movement. Understand daily departmental costs and how they influence profit and loss results. Ensure minimum kitchen wastage. Learn and record skills and recipes from other members of the department. Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.Ensure stock is controlled and rotated. Accept and store deliveries… Show more I assist the Senior Chef on duty with storage, preparation and cooking of all food items. Assist and monitor food stocks and stock movement. Understand daily departmental costs and how they influence profit and loss results. Ensure minimum kitchen wastage. Learn and record skills and recipes from other members of the department. Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.Ensure stock is controlled and rotated. Accept and store deliveries. Ensure that mis en place is completed in your section. Report any maintenance issues to the Head Chef immediately. Comply with all Goodwood policies and procedures to ensure that all-statutory regulations are observed. Comply with the conditions of the food hygiene policies Show less



St Laurn Hotels & Resorts

• India
• Hospitality
• 100 - 200 Employee

• Industrial Trainee

  • Sep 2009 - Mar 2010

  Preparation of simple food items like vegetable preparation, salads, cold starters etc. Work according to established health and safety guidelines. Kept the kitchen area clean and hygienic. Keep a check on stock and order for replenishments as and when necessary. Preparation of simple food items like vegetable preparation, salads, cold starters etc. Work according to established health and safety guidelines. Kept the kitchen area clean and hygienic. Keep a check on stock and order for replenishments as and when necessary.