Experience

Tullamore Court Hotel

• Ireland
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Aug 2021 - Present

• Chef De Partie

  • Aug 2020 - Jul 2022



W Dubai - The Palm

• United Arab Emirates
• Hospitality
• 200 - 300 Employee

• Senior Chef Partie

  • Nov 2018 - Nov 2020



the address boulevard Dubai

• Down town Dubai

• Chef De Partie

  • Jan 2017 - Jan 2019



W Hotel Dubai

• Dubai, United Arab Emirates

• Chef de Partie

  • Feb 2016 - Feb 2017

  Working Experience: W DUBAI (Al habtoor city) Presently working as a chef de partie in the pre- opening team of first W of the region. o Helping the sous-chef to lead the cold kitchen team. o Preparing both buffet and ala carte menus for all Day dining and banquets. o Making sure That Haccp standards are followed and recorded. o In charge for all the inventories. o Pic for the cold kitchen. Working Experience: W DUBAI (Al habtoor city) Presently working as a chef de partie in the pre- opening team of first W of the region. o Helping the sous-chef to lead the cold kitchen team. o Preparing both buffet and ala carte menus for all Day dining and banquets. o Making sure That Haccp standards are followed and recorded. o In charge for all the inventories. o Pic for the cold kitchen.



The Meydan Hotel

• United Arab Emirates
• Hospitality
• 400 - 500 Employee

• Chef de Partie

  • Mar 2014 - Feb 2016

  The Meydan Hotel Dubai, United Arab Emirates Hotel with the world’s largest kitchen, which host the Dubai world cup. * Chef de Partie March 2014 – present o Working together with Sous Chef, I am reporting directly to Chef de Cuisine o I lead a small team of commis chefs to run operation in Garde Manger Kitchen o Enforcing clean, hygienic workplace and in accordance to HACCAP Guidelines o To provide training to junior members and maintain standards by inspecting, correcting and maintaining products dispatched from the kitchen o Plan ahead, mise-en place and detailing of Banquet Event Orders o To assist and ensure the junior chefs carry out daily and weekly procedure including temperature checks, food labeling/dating and storage o Planning, Preparations and executions of cold dishes for large banquets, in particular for VIPs and dignitaries o In absence of Sous Chef, I am in charge of the operations of Garde Manger kitchen, which includes but not limited to orderings, daily briefings, responding to feedbacks and follow-up with senior chefs. Show less



ocean view hotel JA Dubai

• Dubai, United Arab Emirates

• Demi chef de partie

  • Sep 2012 - Mar 2014



Emaar Hospitality Group

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Commis 2 after 1 – Garde Manger Kitchen

  • Dec 2008 - Nov 2012