Experience

Kudadoo Maldives Private Island

• Maldives
• Hospitality
• 1 - 100 Employee

• Demi Chef Departie

  • Sep 2021 - Present



Shangri-La Hotels and Resorts

• Demi Chef De Partie

  • Sep 2019 - Sep 2021

  All day fine dinning chef ,following instructions from my superiors.Following Haccp and SFSM trainings and implementing the safety measures.Ensuring that appropriate levels of personal hygiene and cleanliness of the kitchen is observed. All day fine dinning chef ,following instructions from my superiors.Following Haccp and SFSM trainings and implementing the safety measures.Ensuring that appropriate levels of personal hygiene and cleanliness of the kitchen is observed.



own pizza Italian restaurant,Doha

• Chef De Partie

  • Nov 2016 - Jul 2019

  • Producing best quality foods, salads, soups, Italian pastas, pizzas ,Main courses and desserts etc. • Making Burn Guru Burgers ,Sandwiches ,Crepes , Waffles ,Pancakes and intercontinental breakfast .• Making Pastry items and Dessert items.• Following the instructions and recommendations from the immediate superiors to complete the daily tasks. • Ensuring the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.Following the HACCP safety measures and rules.



Marina Hotel Corinthia Beach Resort

• Commis I

  • Jul 2015 - Sep 2016

  Cooking and preparing variety of fresh nutritious meals and other refreshments. Ensuring that appropriate levels of hygiene and cleanliness of the kitchen is observed. Coordinating with Chef de Partie and playing his/her roll when not on duty. Ensuring the required nutritional values are maintained before preparing the meals and the food is of high quality. Keeping an eye on the temperature of cookers and roasters.Following the Haccp and safety measures. Cooking and preparing variety of fresh nutritious meals and other refreshments. Ensuring that appropriate levels of hygiene and cleanliness of the kitchen is observed. Coordinating with Chef de Partie and playing his/her roll when not on duty. Ensuring the required nutritional values are maintained before preparing the meals and the food is of high quality. Keeping an eye on the temperature of cookers and roasters.Following the Haccp and safety measures.