Experience

Mövenpick Grand Al Bustan Dubai

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Oct 2020 - Present

   Oversee Culinary Operations Delivery  Ensure consistent, high-quality execution of daily production  Establish and optimize organizational methods and standard operating procedures  Work with culinary team to optimize processes  Develop, implement, and track culinary operational improvements to support and grow the business Research & Development to support growth for meal delivery and catering opportunities-  Create new dishes  Recipe development  Design menus  Introduce new recipes/products  Responsible for large procurement orders- food, packaging, supplies  Create and maintain relationships with vendors My Skills & Key Result Areas  Signature dish creation  Payroll and scheduling  Forecasting and planning  Food spoilage prevention  Budgeting  Staff Management  Equipment Maintenance  Food preparation and safety  Performance improvement  Process improvements  Vendor relations  Employee training and development Leadership & Employee Development-  Provide exceptional leadership to the culinary team  Work closely with LYFPC Kitchen Manager and Leads  Act as a connection point between the operations team and the kitchen to communicate customer concerns and kitchen need and support big picture objectives Financial Responsibilities-  Responsible for cost management of Cost of Goods Sold (COGS), labor, food cost, support kitchen management to meet/exceed targets  Meet with Director of Operations and Owner to review weekly COGs  Assist in developing budgets, forecasts, and operating plans  for future periods and initiatives Develop and track Kitchen Key Performance Indicators (KPIs)  Analyze data gained from these and use it to strategize or modify kitchen behaviors  Assist the LYFPC KM with personnel management, to include scheduling, on boarding, and general management of kitchen staff  Assist the LYFPC Kitchen Manager in promoting the maintenance of a clean kitchen and kitchen equipment Show less



Roda Al Bustan Hotel Dubai

• Sous Chef &Chef De Cuisine

  • Nov 2018 - Sep 2020

  In- charge of the four Restaurant In- charge of the four Restaurant


Bab Al Qasr Hotel - Abu Dhabi
• United Arab Emirates
• Hospitality
• 100 - 200 Employee
• Sous Chef

  • May 2016 - Nov 2018


Burj Al Arab Hotel Dubai

• Sous Chef

  • Aug 2014 - Sep 2016

  -Participate in actual food preparation, produce food consistently of high quality, taste -Control food cost by assisting in training kitchen staff on the proper methods of food - Ensures employees consistently follow grooming and appearance standards. • In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the -Participate in actual food preparation, produce food consistently of high quality, taste -Control food cost by assisting in training kitchen staff on the proper methods of food - Ensures employees consistently follow grooming and appearance standards. • In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the



Jumeirah AT Etihad tower Abu dhabi( Pre-Opening)

• Chef De Partie & Junior Sous Chef

  • Sep 2011 - Jan 2014

  -Follow customer requirements. Also in charge of scheduling duties for general kitchen staff, -Daily responsibilities of cooks and also assisting them when necessary. Duties: -Making sure that all the kitchen brigade works to the highest culinary standards -Follow customer requirements. Also in charge of scheduling duties for general kitchen staff, -Daily responsibilities of cooks and also assisting them when necessary. Duties: -Making sure that all the kitchen brigade works to the highest culinary standards



One&Only the palm jumeirah ( Pre-Opening)

• Chef de Partie

  • Aug 2010 - Aug 2011

  -Provided guidance and support to all kitchen staff -Gave instructions to cooking workers on fine points of cooking -Maintain hygiene standards of kitchen equipment -Provided guidance and support to all kitchen staff -Gave instructions to cooking workers on fine points of cooking -Maintain hygiene standards of kitchen equipment



Kempinski Hotels

• Germany
• Hospitality
• 700 & Above Employee

• Demi Chef de Partie

  • Apr 2008 - Jul 2010

   To monitor stock movement and be responsible for ordering on my section  To ensure minimum kitchen wastage control .  To ensure knowledge of the product is maintained and communicated to all relevant  To monitor stock movement and be responsible for ordering on my section  To ensure minimum kitchen wastage control .  To ensure knowledge of the product is maintained and communicated to all relevant



Habtoor grand resort and SPA Dubai ( Pre-Opening)

• Commis 1

  • Jul 2005 - Feb 2008

  Establishes and maintains effective employee relations. Informs on a daily basis the CDP all relevant information on operational and personal matters Establishes and maintains effective employee relations. Informs on a daily basis the CDP all relevant information on operational and personal matters


Hotel HIMALAYAN
• India
• Hospitality
• Management Trainee

  • Feb 2004 - Sep 2005

Raddison hotel ( Pre-Opening)
• Chef De Commis

  • May 2003 - Feb 2005