Experience

Solutions Leisure Group

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Apr 2015 - Present

  • Manages the sauté section of the kitchen • Assists other sections of the kitchen when needed. • Assures the preparation, and cooking of food is up to standards. • Checks the quality of received goods are of the right specifications and packaging • Ensures the people working in the kitchen meet the health and quality standards of the restaurant • Trains and supervises commis working in the saute section. • Checks and orders the necessary items needed for the kitchen operation • Assists the sous and head chefs • Analyze price proposals, financial reports, and other information to determine reasonable prices • Attend meetings to learn about new industry trends and make contacts with suppliers • Meet with staff and vendors to discuss defective or unacceptable goods or services and determine corrective action • Maintain and review records of items bought, costs, deliveries, product performance, and inventories • Work out agreements with suppliers, such as when products will be delivered • Evaluate suppliers based on price, quality, and delivery speed • Interview vendors and visit suppliers to examine and learn about products, services, and prices Show less



Massimo's Italian Restaurant

• Dubai, United Arab Emirates

• Chef De Partie

  • Nov 2013 - Mar 2015

  • Manages the kitchen’s pasta and appetizer sections • Handles other sections in the absence of other chefs. • Assures food quality, food preparation and waste management are up to standards • Manages the kitchen’s pasta and appetizer sections • Handles other sections in the absence of other chefs. • Assures food quality, food preparation and waste management are up to standards



Maison Bagatelle

• Dubai, United Arab Emirates

• Demi Chef de Partie

  • Apr 2013 - Sep 2013

  • Member of the pioneer staff of Maison Bagatelle • Manages the kitchen’s hot section. • Handles other sections in the absence of other chefs. • Assures food quality, food preparation and waste management are up to standards • Trains and supervised Commis Chefs • Ensures that Commis Chefs meet the health and quality standards of the restaurant • Ensures that the incoming produce in the assigned section is of best quality and enough quantity • Assists the Head Chef • Member of the pioneer staff of Maison Bagatelle • Manages the kitchen’s hot section. • Handles other sections in the absence of other chefs. • Assures food quality, food preparation and waste management are up to standards • Trains and supervised Commis Chefs • Ensures that Commis Chefs meet the health and quality standards of the restaurant • Ensures that the incoming produce in the assigned section is of best quality and enough quantity • Assists the Head Chef



La Petite Maison Restaurant

• Restaurants
• 1 - 100 Employee

• Commis 1

  • Aug 2010 - Aug 2011

  • Member of the pioneer staff of La Petite Maison Dubai • Obtained intensive training on quality control, food preparation and waste management • Received comprehensive training on different sections of the kitchen • Trained and supervised probationary Commis Chefs • Ensured that probationary Commis Chefs meet the health and quality standards of the restaurant • Ensured that the incoming produce in the assigned section is of best quality and enough quantity • Cooked assigned dishes such as Chili Prawns, Grilled Aubergine, and different salads • Assisted chefs of higher rank in food preparation Show less