Experience

Panthers Group

• Australia
• Entertainment Providers
• 1 - 100 Employee

• Line Chef

  • Jun 2023 - Present

  From Luxury hotels to upscale Brasseries and pub and now to an exciting journey working in this social club(also a footy club) with great function rooms, and 2 other outlets .........learning never stops...... From Luxury hotels to upscale Brasseries and pub and now to an exciting journey working in this social club(also a footy club) with great function rooms, and 2 other outlets .........learning never stops......



Laundy Hotels

• Australia
• Hospitality
• 1 - 100 Employee

• Line Chef

  • Dec 2022 - Jun 2023

  A new experience working as a team member of a fast paced, busy and high end pub. A new experience working as a team member of a fast paced, busy and high end pub.



Al Moajil Hospitality

• Saudi Arabia
• Food and Beverage Services
• 1 - 100 Employee

• Line cook

  • Aug 2021 - Aug 2022

  This was my first stand alone restaurant(Belgravian Brasserie) experience and i was part of a terrific preopening team. This was a venue to be at with an array of great fine dining chains. I worked in this magnificient brasserie reflecting Alsatian architecture with a british touch. We served typical european cusines with modern flair and touches. This was my first stand alone restaurant(Belgravian Brasserie) experience and i was part of a terrific preopening team. This was a venue to be at with an array of great fine dining chains. I worked in this magnificient brasserie reflecting Alsatian architecture with a british touch. We served typical european cusines with modern flair and touches.



Marriott Hotels

• United States
• Hospitality
• 700 & Above Employee

• commis 1( opening team)

  • Apr 2019 - Jun 2021

  A hands on senior commis with varied and limitless roles and responsibilities overseeing the M.E.P and food preparations for all day dining , lounge, bar starters, western a la carte, buffet and large banqueting for the western/ continental section. My role included taking charge of the section most of the times and in the absence of my senior chefs. Giving hands on training to industrial trainees, maintaining HACCP log books, cooking and plating of foods, assisting chefs in planning menus and ordering storesetc were my c role. Show less



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• Commis 1

  • Feb 2019 - Apr 2019

  a senior commis with the role and responsibility of training and teaching newer staff and juniors on cutting and cooking techniques, making sauces, braises and stews, assisting chef with store and vegetable requisition, food plating for buffet operations, interacting with the guest as frequently as I could, ensuring kitchen is clean at all times etc..

• commis 2

  • Jan 2018 - Jan 2019

  actively preparing M.E.P, cooking on grills fryers and oven , set up and breakdown of buffet and live cooking stations, live cooking and interacting with guests, receiving daily stores and vegetables and storing them as per standard(FIFO), ensuring hygiene standards are met at all times, filling out the hygiene standards forms , taking cooking, holding and cooling temperatures timely and recording them in the systems.

• commis 3

  • Jan 2017 - Jan 2018

  an active commis with responsibility of preparation of mise en place, set up and breakdowns of buffet and live stations, grilling, frying, roasting , live cooking ,making garnishes etc. in all day dining, catering to almost 500 seater large restaurant Al Orjouan( voted and nominated as one of the best in the kingdom and Middle east)



Various

• Kathmandu, Bāgmatī, Nepal

• Trainee

  • Feb 2014 - Jan 2015

  recieved hands on training as kitchen helper about mise en place, cooking techniques and the workflow of the kitchen . recieved hands on training as kitchen helper about mise en place, cooking techniques and the workflow of the kitchen .