Experience

The Centurion Hotel
• United Kingdom
• Hospitality
• 1 - 100 Employee
• Executive Sous Chef

  • Sep 2018 - Present


The Centurion Hotel(Legacy Hotels)

• Exeuctive Sous Chef

  • Sep 2016 - Present

  Working late shift most of the time to run the shift as the Head is mostly working early shift, relive Head on his absence on the early shift. doing the roster, staff training, menu planning, cooking, buffet set up, a la carte cooking and dishing, daily ordering, stock taking and many more. Working late shift most of the time to run the shift as the Head is mostly working early shift, relive Head on his absence on the early shift. doing the roster, staff training, menu planning, cooking, buffet set up, a la carte cooking and dishing, daily ordering, stock taking and many more.



n/a

• Wellness and Fitness Services

• Sous Chef

  • Sep 2015 - Present

  Preparing food and cooking , running of the kitchen during the absence of the head chef,kitchen supervision,staff roster,stock taking, stock rotation, compiling menus, quality control, assisting in food costing, staff training and helping on special dishes. Preparing food and cooking , running of the kitchen during the absence of the head chef,kitchen supervision,staff roster,stock taking, stock rotation, compiling menus, quality control, assisting in food costing, staff training and helping on special dishes.



Currently employed

• India
• Appliances, Electrical, and Electronics Manufacturing

• Sous Chef

  • Sep 2015 - Present

  I am a Sous Chef, I am mostly doing the purchasing and assisting my brigades when they need assistance. I also train the staff and the trainees, also specialize in menu planning and advising the Guest with special dishes. assist in cost control, stock taking, stock rotation and running of the kitchen during the absence of the Head chef. Capturing invoices and requisitions. I am a Sous Chef, I am mostly doing the purchasing and assisting my brigades when they need assistance. I also train the staff and the trainees, also specialize in menu planning and advising the Guest with special dishes. assist in cost control, stock taking, stock rotation and running of the kitchen during the absence of the Head chef. Capturing invoices and requisitions.



African Pride Melrose Arch Hotel

• Sous Chef

  • Jun 2010 - Present

  Staff training, staff roster, daily orders, duty chef, running of the pass during service times/ a la carte, counting operational equipment, stock taking, stock control, quality control, portion control, running of the kitchen during the absence of the head chef, kitchen hygiene, interacting with the suppliers, assisting the Guests with special dishes, assisting the head chef in cost control and assisting the head chef with menu ideas and plating. Staff training, staff roster, daily orders, duty chef, running of the pass during service times/ a la carte, counting operational equipment, stock taking, stock control, quality control, portion control, running of the kitchen during the absence of the head chef, kitchen hygiene, interacting with the suppliers, assisting the Guests with special dishes, assisting the head chef in cost control and assisting the head chef with menu ideas and plating.