Experience

Maldives Inflight Catering

• Maldives
• Food and Beverage Services
• 1 - 100 Employee

• Chef De Partie

  • Dec 2021 - Present



Shangri-La Barr Al Jissah Resort

• Muscat, Masqaţ, Oman

• Demi Chef De Partie

  • Oct 2018 - Feb 2021

  I was worked with Shangri-La Al Jissah Resort & Spa as a Commi chef at Main Kitchen –International Cuisine with 220 seating Capacity 3 meals service with Breakfast/Lunch/Dinner service. I was worked with Shangri-La Al Jissah Resort & Spa as a Commi chef at Main Kitchen –International Cuisine with 220 seating Capacity 3 meals service with Breakfast/Lunch/Dinner service.



The Westin Dubai Mina Seyahi Beach Resort & Marina

• United Arab Emirates
• Hospitality
• 100 - 200 Employee

• Coomi chef

  • Aug 2017 - Sep 2018

  I was worked with The Westin Dubai Mina Seyahi Beach Resort & Marina at all Day dine Restaurant Kitchen with an authentic Cuisines market feel, serving buffet and a-la –carte and selections I was worked with The Westin Dubai Mina Seyahi Beach Resort & Marina at all Day dine Restaurant Kitchen with an authentic Cuisines market feel, serving buffet and a-la –carte and selections



Tilal Liwa Hotel

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• commi chef

  • Jun 2016 - Jul 2017

  I was worked with Tilal Liwa Hotel, (4* Luxury Hotel) Abu Dhabi Working as a Commis Chef In continental hot kitchen section looking all over the Main Kitchen. Checking the freezers & Chillers  Maintain the HACCP & FSMS quality and standards.  Reports to the CDP ,And checking all the mis-en-place for the al-a-cart orders & Banqueting events  Checking the Daily Store, Vegetable and Butcher store requirements, and receiving the store, maintaining FIFO, Maintain minimum wastage to ensure low food cost.  Maintain minimum wastage to ensure low food cost. Show less



MARI GOLD HOTEL

• Hyderabad, Telangana, India

• Internship Trainee

  • Jun 2015 - Sep 2015

  I have done my Internship as a Commi chef in MARI GOLD 5* Hotel, Worked for all the kitchen Departments multi cuisine environment, I have done my Internship as a Commi chef in MARI GOLD 5* Hotel, Worked for all the kitchen Departments multi cuisine environment,



Green Park Hotel

• Hospitality
• 1 - 100 Employee

• Management Trainee

  • Dec 2014 - Apr 2015

  I have worked in hot and cold kitchen GREEN PARK Hotel with Trainee Management for the period of 5 months Learned many kitchen technical aspects, and studied about HACCP Standards, practically involved with the chefs. I have learned more about international cuisine. I have worked in hot and cold kitchen GREEN PARK Hotel with Trainee Management for the period of 5 months Learned many kitchen technical aspects, and studied about HACCP Standards, practically involved with the chefs. I have learned more about international cuisine.