Experience

Etihad

• United Arab Emirates
• Airlines and Aviation
• 700 & Above Employee

• Inflight Executive Chef

  • Feb 2012 - Present

  Managing food and service in the first class – fine service and premium guestengagement, showcasing expert knowledge of various cuisines & food ingredients.• Guest Relations: - In charge of creating bespoke first-class guest experience to the eliteguests travelling on board.• Public relations with our premium and VIP guests and delivering our various productsand services by Etihad.• Develop international reputation, customer loyalty and market standing of the Airline byproviding a high level of customer care, assistance, and recognition.• Following GCAA stipulated safety and security & Standard Operating Procedures all thetime.• Responded to dietary concerns and food allergies, creating dishes to meet customer needsand palates.• Participated in cooking events at the catering center, in Etihad lounges and at corporatepromotions and VIP functions.



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• Chef De Partie

  • Jan 2011 - Feb 2012

  • Assisted in development of detailed menu specifications and recipes for Can-Can Café -A Traditional French Brasserie in addition to also taking care of In-Room Dining, Lobby Lounge, Club Lounge, Lounge Bar, Pool Bar and Daily Buffets and Brunch on Fridays.• Maintaining HACCP standards.• Maintained well-organized mise-en-place to keep work efficient and consistent.• Mentored more than 4 kitchen staff at all levels to prepare each for demanding roles.• Operated all kitchen equipment safely to prevent injuries.



Fairmont Hotels & Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Demi Chef De Partie

  • Aug 2009 - Nov 2010

  Assisted in development of detailed menu specifications for different outlets in the starting months of the property.• Key contribution towards HACCP certification of the property.• Planned and directed high-volume food preparation in challenging environment.• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.• Adhered to food safety regulations and culinary best practices in preparation ofingredients and meals.• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.

• Commis I

  • Feb 2008 - Aug 2009

  Worked in fast pace environments including Spectrum-On-One (250 pax) multi cuisine restaurant, Café Pronto (100 pax) and Cascades- (124 pax) All Day dining multicuisine restaurant.• Assisting Chef De Partie and Sous Chef in his daily operation.• Assisted with routine stock rotation to keep ingredients fresh.• Assisted other chefs with ingredients preparation in support of recipes designed by the head chef.• Planned and directed high-volume food preparation in challenging environment.• Monitored recipe portioning to control food costs