Experience

Villa Nautica, Maldives

• Maldives
• Hospitality
• 1 - 100 Employee

• Commis I Chef

  • Sep 2020 - Present

  Prepare food as per the menu standards & order specifications preserving their nutritional value, taste & color, and present in a clean,pleasing & desirable manner. Manage the orders efficiently in collaboration with F&B, Room Services & other relevant departments. Provide a high level of customer service in line with the hotel polices & on a par with the industry standards. Budget and manage the finance of cookery in a profitable & cost effective manner. Manage the supplies & inventory effectively ensuring their availability for smooth kitchen operations. Maintain kitchen equipment & machinery ensuring their functionality & availability for efficient workflow. Mitigate wastage optimizing the utilization of cash, supplies, work force and other resources and manage the waste as per the set guidelines. Maintain strict adherence to health, safety, hygiene & other policies & procedures. Show less



Holiday Island Resort & Spa

• South Ari Atoll, Maldives.

• Commis I Chef

  • Jan 2019 - Sep 2020

  Worked-Area :- Hot & Cold Kitchen Worked-Area :- Hot & Cold Kitchen



Serene Pavilions Luxury Boutique Hotel

• Hospitality
• 1 - 100 Employee

• Commis II Chef

  • Jan 2017 - Jan 2019

  Worked-Area :- Butchery, Hot & Cold Kitchen, Pastry, Bakery

• Commis III ChefI

  • Jan 2016 - Jan 2017

  Worked-Area :- Butchery, Hot & Cold Kitchen, Pastry, Bakery

• Trainee Cook

  • Jul 2015 - Jan 2016



Haridra Resort & Spa

• Hospitality
• 1 - 100 Employee

• Trainee Cook

  • Jan 2015 - Jun 2015