Dinningson P

Head Chef at Radisson Blu Edwardian Manchester
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Contact Information
us****@****om
(386) 825-5501
Location
Manchester Area, United Kingdom, GB
Languages
  • English Full professional proficiency
  • hindi Professional working proficiency
  • bengali Professional working proficiency
  • urdu Professional working proficiency

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Bio

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Experience

  • Radisson Blu Edwardian Manchester
    • United Kingdom
    • Hospitality
    • 1 - 100 Employee
    • Head Chef
      • Aug 2021 - Present

  • Boujee Restaurant and Bar, Manchester Hall
    • Head Chef
      • Mar 2021 - Aug 2021

  • Radisson Blu Edwardian Manchester
    • United Kingdom
    • Hospitality
    • 1 - 100 Employee
    • Senior Sous Chef
      • Jul 2019 - Mar 2021

  • Carluccio's
    • United Kingdom
    • Hospitality
    • 400 - 500 Employee
    • Head Chef
      • Dec 2018 - Jul 2019

  • wagamama
    • United Kingdom
    • Food and Beverage Services
    • 700 & Above Employee
    • Senior Sous Chef
      • Jul 2016 - Jul 2019

    • Senior Sous Chef
      • Jun 2016 - Jul 2019

    • Sous Chef
      • Apr 2014 - Jul 2019

       Work in accordance with the company policy Always ensuring to maintain the highest quality of foods. Motivates team to deliver the highest level of performance at work, to ensure the consistency of food Constantly checking that kitchen team is operating according to company standard during service. Trains and develops line chefs to constantly improve their skills and knowledge of cooking techniques Work with head chef/general managers to address customer queries/complaints about food quality Ensures that customers receive their orders in shortest possible time. Improve the efficiency in the kitchen by training and developing junior chefs to work across all sections in the kitchen Help head chef achieve labour budgets by writing correct rotas. Work with head chef to effectively reduce wastage in the kitchen. Work with team to ensure the kitchen is maintained and cleaned according to company standards.  Always ensuring that health, safety policies and food hygiene policies are maintained in the kitchen.

  • Turtle Bay Restaurants
    • United Kingdom
    • Restaurants
    • 400 - 500 Employee
    • Senior Sous Chef
      • Jul 2015 - Jul 2016

  • Red Hot World Buffet
    • Restaurants
    • 1 - 100 Employee
    • Sous Chef
      • Apr 2011 - Mar 2014

  • ALHUSSAN GROUP OF COMPANY (DHOW SEAFOOD RESTAURANT)
    • Senior Sushi Chef
      • Apr 2008 - Apr 2010

  • MAYFAIR BANQUET
    • Demi Chef de partie
      • Jan 2008 - Apr 2008

  • BIN HENDI ENTERPRISE, JAPENGO CAFE
    • Senior Japanese Sushi Chef
      • Feb 2006 - Dec 2007

Education

  • Institute of Hotel and Restaurant Management
    Diploma, Hotel Management, Catering technology and Applied Nutrition
    2001 - 2003
  • A.H.S.E.C
    -

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