Experience

Dusit Thani Hua Hin

• Thailand
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Jan 2023 - Present

  Thailand

• Chef De Cuisine

  • Jun 2017 - Jan 2023

  hua hin Overseeing four outlets, managing staff of twenty to twenty five people to include the bar, room service (24/7), Creating daily specials and soups as well as special holiday menus for high volume. Participation in an elaborate weekly seafood buffet, to include creating the menus, production of the food and setting up and breaking down, in coordination with the other chefs. Helping design menus for the restaurant, bar,wedding events and other outlets. Supervising production of vast menu items… Show more Overseeing four outlets, managing staff of twenty to twenty five people to include the bar, room service (24/7), Creating daily specials and soups as well as special holiday menus for high volume. Participation in an elaborate weekly seafood buffet, to include creating the menus, production of the food and setting up and breaking down, in coordination with the other chefs. Helping design menus for the restaurant, bar,wedding events and other outlets. Supervising production of vast menu items, ensuring freshness, quality and rotation. Achieving and sustaining impeccable food cost. Maintaining high standards of cleanliness and sanitation in all areas of the kitchen. Responsible for inventory and ordering of items needed on a daily basis. Compiling schedules, training new staff, as well as conducting reviews and regulating company policies. Comprehensive knowledge of all the culinary outlets, to include four restaurants, banquets. • Teaching Trainees Culinary Skills, Work etiquette and Stress Management • Working hands on and Managing Kitchen during service • Menu Design and Creating Specials • Food ordering and inventory • Production for Caterings • Specials Promotions and Demonstrations • Maintaining Health code compliance • Sustaining Organization and Cleanliness of the Kitchen



Dusit Doha Hotel

• Qatar
• Hospitality
• 100 - 200 Employee

• Chef De Cuisine

  • Aug 2019 - Oct 2019

  Doha, Qatar pre opening



Six Senses Hotels Resorts Spas

• Thailand
• Hospitality
• 700 & Above Employee

• indian chef

  • Mar 2016 - Jun 2017

  hua hin thailand Apart from preparing meals at scheduled times, also responsible for overseeing all who work done by kitchen staffs and ensuring that they carry out their duties to the fullest their abilities. Monitored food production, ordering, cost. Organized and facilitated department meetings, training and goals setting. Controlled costs by estimating purchasing needs. Managed and assisted kitchen staff in producing food for all banquets. Manage hourly kitchen employees through… Show more Apart from preparing meals at scheduled times, also responsible for overseeing all who work done by kitchen staffs and ensuring that they carry out their duties to the fullest their abilities. Monitored food production, ordering, cost. Organized and facilitated department meetings, training and goals setting. Controlled costs by estimating purchasing needs. Managed and assisted kitchen staff in producing food for all banquets. Manage hourly kitchen employees through scheduling Approved product quality by training staff in preparation procedures and presentation standards. Show less



Grand Sukhumvit Hotel Bangkok

• Hospitality
• 1 - 100 Employee

• Executive Indian chef

  • Jun 2015 - Mar 2016

• Indian chef

  • Apr 2012 - Jun 2015

  sukhumvit soi 6 bangkok Working as a part of a team of highly motivated Executive Indian Chef. Responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all the food which is served in the patient room and cafeteria as well as meet the doctors satisfactory with good taste and hygiene.  Constantly evaluating meals and food products to ensure that the highest quality standards are maintained.  Cooking and serving attractive meals made to individual… Show more Working as a part of a team of highly motivated Executive Indian Chef. Responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all the food which is served in the patient room and cafeteria as well as meet the doctors satisfactory with good taste and hygiene.  Constantly evaluating meals and food products to ensure that the highest quality standards are maintained.  Cooking and serving attractive meals made to individual requirements.  Ensuring that the larder is well stocked and that adequate food supplies are always available.  Evaluated and carried out disciplinary action.  Approved product quality by training staff in preparation procedures and presentation standards.  Controlled costs by estimating purchasing needs.  Managed and assisted kitchen staff in producing food for all banquets.  Maintained a clean and safe environment by adhering to all hotel sanitation and safety requirements.  Developed menus, pricing and special food offerings.



Hungry eye indian restuarent bangkok

• Excutive chef

  • Apr 2005 - Mar 2012

  497 sukhumvit 27-29 sukhumvit road bangkok In charge of managing a busy kitchen that Restuarent . for over 200 people on a daily basis. Responsible for serving indian and destination diners and for producing a wide range of specialist and seasonal dishes, many of them at a short notice.  Identified new product and services opportunities and provided culinary technical support to customers.  Coordinated with the marketing and culinary services group in developing product applications and restaurant specific menus and… Show more In charge of managing a busy kitchen that Restuarent . for over 200 people on a daily basis. Responsible for serving indian and destination diners and for producing a wide range of specialist and seasonal dishes, many of them at a short notice.  Identified new product and services opportunities and provided culinary technical support to customers.  Coordinated with the marketing and culinary services group in developing product applications and restaurant specific menus and recipes.  Managed and participated in events management and production as well as ongoing projects for executives.  Maximizing kitchen productivity and staff performance.  Ensure food quality and consistency through food quality assurance reviews. Show less



Nagpal regency ludhiyana punjab

• Indian chef

  • Sep 2003 - Feb 2005

  Responsible for leading example by demonstrating high standards of cooking and customer service at all times. Also in charge of minimizing wastage at all stages of food production and for instilling in staff a culture of essential hygiene practices connect with food cooking, storage and meal preparation.  Identifying and disciplining underperforming members of staff.  Making suggestions to the Head Chef on how to improve performance.  Coordinated with the marketing and culinary… Show more Responsible for leading example by demonstrating high standards of cooking and customer service at all times. Also in charge of minimizing wastage at all stages of food production and for instilling in staff a culture of essential hygiene practices connect with food cooking, storage and meal preparation.  Identifying and disciplining underperforming members of staff.  Making suggestions to the Head Chef on how to improve performance.  Coordinated with the marketing and culinary services group in developing product applications and hotel specific menus and recipes.  Managed and participated in events management and production as well as ongoing projects for executives.  Maximizing kitchen productivity and staff performance.  Ensure food quality and consistency through food quality assurance reviews Show less



magnet resorts

• India

• Chef de Partie

  • 2001 - 2003

  Ludhiana Area, India  Preparing, cooking and presenting dishes within chef specialty.  Managing and training any demi-chef de parties or commis who cooperate work in department.  Helping the Sous Chef and Head Chef to develop new dishes and menus.  Ensuring the team has high standards of food hygiene and follow the rules of health and safety.  Monitoring portion and waste control to maintain profit margins.



gulmor hotel

• India
• Hospitality

• indian cook

  • Jun 2000 - Jun 2001

  Ludhiana Area, India