Experience

Bin 4 Burger Lounge
• Canada
• Restaurants
• 1 - 100 Employee
• Chef

  • Nov 2022 - Present

YEMEK Doha
• Qatar
• Food and Beverage Services
• 100 - 200 Employee
• Executive Sous Chef

  • Jan 2021 - Oct 2022

SRM Lodging Group
• United States
• Hospitality
• 1 - 100 Employee
• Sous Chef

  • Nov 2017 - Nov 2019


Telal Resort Al Ain

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Mar 2016 - Apr 2017

  Making supervisor schedule, Brief to all kitchen supervisors for about daily task. Prepare to new menu launching for according to business plan. Discuss about to new event management according to events schedule. Careing about to all kitchen equipments need to necessary in kitchen operation. Check to all invoice according to kitchen & events needful. Describe to new things with my kitchen team according to hospitality industries. Making supervisor schedule, Brief to all kitchen supervisors for about daily task. Prepare to new menu launching for according to business plan. Discuss about to new event management according to events schedule. Careing about to all kitchen equipments need to necessary in kitchen operation. Check to all invoice according to kitchen & events needful. Describe to new things with my kitchen team according to hospitality industries.



The Sultan Center

• Kuwait
• Retail
• 700 & Above Employee

• Sous Chef

  • Oct 2012 - Mar 2016

  Manage to food Quality & food wastage. Check to all food items and presentation for food. Check to all delivery orders with hygienically and temperature. Check to all chiller & freezer temperature and deep cleaning. Maintain to Department Blue Book & FMC. Suits. Tasks: Conduct inters department meetings & Briefing. Implementing & Adhering to HACCP standards. Responsible for Hygiene & safety standards. Daily store requisition & indent of raw materials parties. Staff Training on recipes & new creations. Menu planning as per seasonal requirement. Specialties: Indian/ continental cuisine & Multicuisine. Show less



sheraton jumeirah beach resorts

• Jr.Sous Chef

  • Jan 2011 - Sep 2012

  Check to food quality & Presentation. Brief to staff for the daily task. Maintain to hygiene as per hotel standard. Check to all chiller and freezer temperature log. Maintain to food wastage. Discuss with our Sous chef & Ex.Sous chef about new menu. Check to food quality & Presentation. Brief to staff for the daily task. Maintain to hygiene as per hotel standard. Check to all chiller and freezer temperature log. Maintain to food wastage. Discuss with our Sous chef & Ex.Sous chef about new menu.



Dubai World Trade Centre

• Events Services
• 700 & Above Employee

• Demi chef de partie

  • Oct 2005 - Jan 2010

  Prepare to food items and check to food quality. Maintain to hygiene standard. Follow to our sous chef interaction. Maintain to food wastage. Prepare to food items and check to food quality. Maintain to hygiene standard. Follow to our sous chef interaction. Maintain to food wastage.



The palms (Town &country Club)

• Demi chef de partie

  • Sep 2004 - Sep 2005

  Prepare to food items and check to food quality. Maintain to hygiene standard. Follow to our sous chef interaction. Maintain to food wastage. Prepare to food items and check to food quality. Maintain to hygiene standard. Follow to our sous chef interaction. Maintain to food wastage.


the Troilus
• India
• Travel Arrangements
• 1 - 100 Employee
• commi chef

  • Aug 2003 - Aug 2004

Hotel The Calssic
• United States
• 1 - 100 Employee
• Commi Chef

  • Dec 2002 - Jul 2003