Experience

Park Hyatt Dubai

• United Arab Emirates
• Hospitality
• 200 - 300 Employee

• Demi Chef De Partie

  • Dec 2022 - Present

  Here I get Transferred to my previous hotel. an joined as Demi Chef de Partie Twiggy by (la cantine) Park Hyatt Dubai Fine Dining Mediterranean Ala-cart restaurant. as a Demi Chef de Partie I prepare mise-en-place and preparation food. busy time help to each other for food preparation or mise-en-place. maintaining every day ordering and temperature Chiller / freezer sheets. reliever to chef day off or leave days others sections. followed by menu specification recipe or preparation sauce. I will be Worked now Grill or Hot/veg ,pasta,pizza and Cold section. Ordering everyday goods.I complete my (HACCP)training . Show less

• Commi Chef

  • Jan 2021 - Present

  Here I get Transferred to my previous hotel. an joined as Commi Chef Twiggy by (la cantine) Park Hyatt Dubai Fine Dining Mediterranean Ala-cart restaurant. as a Commi chef I prepare mise-en-place and preparation food. busy time help to each other for food preparation or mise-en-place. maintaining every day ordering and temperature Chiller / freezer sheets. reliever to chef day off or leave days others sections. followed by menu specification recipe or preparation sauce. I will be Worked now Grill or Hot/veg section. I complete my Hygiene training . Show less



Hyatt Place

• Hospitality
• 700 & Above Employee

• Commi Chef

  • Jul 2018 - Jan 2021

  Joining Hyatt place Hotel Rameswarm . great Team Saport to me learning food preparation and busy time fast service helping each other in service food for guests. Hyatt Rameswarm Team teach me lots of things there are Multi Tasking kitchen (Indian, Asian, Continental, Cold and Tandoori ) is an unique easy to learned. after one year almost I know Hyatt place Rameswarm All day Dining restaurant menu food items preparation and mise-en-place. thanks to Executive chef and Sous-Chef .Dayli basics ordering Vegetables,dry storage and milk. SCALA ordering sheets maintaining. attending monthly training and HACCP classes . Sunday branch menu planning and preparation. Meet to guest for feedback services and food's explaining to nearby hotels Tourism spots. Control minimise food waste and food cost maintaining. our every month food cost 19 to 21percent . Check VVIP Or VIP in house. complete there two years one month I got opportunity to moved Park Hyatt Dubai. Show less



The Ummed Hotels India

• India
• Hospitality
• 1 - 100 Employee

• Culinary Apprenticeships

  • Mar 2017 - Mar 2018

  I worked in Culinary one year as a Commi Apprenticeship. Hot and cold kitchen Continental,Chinese, Gardmanger( Salad ). after the three months I will reliever to our Demi Chef or Commi Chef in off days and leave days. I maintaining our ordering vegetables and dry storage. everyday maintaining temperature sheets. Mise-en-place for Ala-carte and Buffets followed by menus. I also prepared flight catering food's for VVIP or VIP services. I worked in Culinary one year as a Commi Apprenticeship. Hot and cold kitchen Continental,Chinese, Gardmanger( Salad ). after the three months I will reliever to our Demi Chef or Commi Chef in off days and leave days. I maintaining our ordering vegetables and dry storage. everyday maintaining temperature sheets. Mise-en-place for Ala-carte and Buffets followed by menus. I also prepared flight catering food's for VVIP or VIP services.



Le Meridian Hotels Convention Centre

• India
• Hospitality
• 1 - 100 Employee

• Internship Trainee

  • Mar 2016 - Aug 2016

  As a internship I will be complete my training in six months. in six months worked in receptions,Food and beverages in bar and Culinary. after I complete my training I got offered to join F&B and Culinary Departments. As a internship I will be complete my training in six months. in six months worked in receptions,Food and beverages in bar and Culinary. after I complete my training I got offered to join F&B and Culinary Departments.