Experience

4-Front Hospitality

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Dec 2021 - Present

  ◦ Handling two food outlets British gastropub and Asian food outlet. ◦ 17 staff under management. ◦ Menu Development ◦ Menu Engineering ◦ Recipe Development ◦ Cost Control initiatives. ◦ Food Safety initiatives ◦ Abu Dubai Municipality grade A rating. ◦ Handling two food outlets British gastropub and Asian food outlet. ◦ 17 staff under management. ◦ Menu Development ◦ Menu Engineering ◦ Recipe Development ◦ Cost Control initiatives. ◦ Food Safety initiatives ◦ Abu Dubai Municipality grade A rating.



JUBILEE GASTRONOMY / MIXOLOGY In EXPO 2020

• Dubai, United Arab Emirates

• Chef

  • Jul 2021 - Dec 2021

  ◦ A series of chef’s tables ◦ Working with chef from all over the world to be precise 69 in total from 3 Star Michelin chefs to 1 star Michelin chefs. ◦ Second in command in the kitchen, helping the Head chef to run the kitchen. ◦ A series of chef’s tables ◦ Working with chef from all over the world to be precise 69 in total from 3 Star Michelin chefs to 1 star Michelin chefs. ◦ Second in command in the kitchen, helping the Head chef to run the kitchen.



7 REFRESH RESTAURTENT

• Hyderabad, Telangana, India

• Chef De Cuisine

  • Sep 2020 - Jun 2021

  ◦ Managing kitchen staff 65, comprising of 6 chefs and 10 Kitchen porters. ◦ Managing the budget and keeping, track of costs and spending. ◦ Ordering, organizing, and managing stock. Menu Development ◦ Liaising and negotiating with supplies for best the products at the lowest prices. ◦ Estimating amounts and costs of supplies, e.g. food and ingredients. ◦ Dealing with customer needs, feedback, complaints and suggestions. ◦ Catering for different events including weddings, birthdays and corporate events. ◦ Discussing dietary requirements and preferences with guests. ◦ Opening the kitchen in the morning and closing it at night. ◦ Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations ◦ Performing waste management and reduction duties. ◦ Performing marketing tasks to promote the restaurant to the wider community. ◦ Food Safety initiatives Show less



Toro+ Ko Restaurant, Sarood Hospitality

• Dubai, United Arab Emirates

• Chef

  • Jul 2017 - May 2020

  • Helping the Head Chef to run the kitchen and manage 12 staff members. • Substituting the Head chef in his absence and assisting him in all tasks. • Creating menus, organizing staff, cost control, ensuring BSA standards. • Handling administrative jobs, hiring staff and preparing schedules. • Controlling and ensuring the hygiene and standards. • Working along with the manager of the restaurant and ensuring every service goes perfect. • Knowledgeable in preparing the Market List Orders (ADACO system). • Verifying the records and log books before submitting to the food safety Department. • Good knowledge in Food Safety and HACCP and practiced it on a Daily Basis. Show less



Metropolitan Hotel Dubai

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Oct 2016 - Jul 2017

  • Rotative chef de partie to substitute chefs when not present. • Organizing of commies and interns, creating reciepes. • Researching for new ingredients and new techniques to do food trials. • Guiding commies and interns to do the misplace to do. • Compiling all food orders for sections under my supervision, ensuring food standards and cost are counted and at par with the standard; ensuring the stock, deliveries, and wastage are all checked and recorded in line with company and food standards. Show less



Jumeirah Hotels & Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Chef

  • Aug 2013 - Oct 2016

  • Working as an in charge for paella and hot tapas section. • To work as directed on station of assignment under appropriate Chef de cuisine and sous chef. • Learned Spanish cuisine with different cooking techniques. • Be able to assist in same day preparation and advance preparation for the Friday brunch mise-en -palce. • Make sure all the food goes on time and hot. • To ensure minimum food wastage. • Working as an in charge for paella and hot tapas section. • To work as directed on station of assignment under appropriate Chef de cuisine and sous chef. • Learned Spanish cuisine with different cooking techniques. • Be able to assist in same day preparation and advance preparation for the Friday brunch mise-en -palce. • Make sure all the food goes on time and hot. • To ensure minimum food wastage.



Radisson Hotel Group

• Belgium
• Hospitality
• 700 & Above Employee

• Commi chef

  • Apr 2012 - Jun 2013

  • Tasks to work in the hot Kitchen Banquet and Buffet Service • Responsible for the preparations of Sauces Soups Garnishes and Side Dishes for the entrees • Handles the buffet and dealt with guests in a very accommodating manner • Services plated dishes for the banquets service. • Trained and worked in tandoori live stations. • Prepares mise-en-place for the afternoon tea in the V.I.P. club lounge. • Tasks to work in the hot Kitchen Banquet and Buffet Service • Responsible for the preparations of Sauces Soups Garnishes and Side Dishes for the entrees • Handles the buffet and dealt with guests in a very accommodating manner • Services plated dishes for the banquets service. • Trained and worked in tandoori live stations. • Prepares mise-en-place for the afternoon tea in the V.I.P. club lounge.



LSG SKY CHEF’S

• India

• MANAGEMENT TRAINING IN F&B PRODUCTION

  • Mar 2011 - Feb 2012

  • Preparing mis-en-place as per the flight order. • Preparing food as per the guest request. • Learned different cooking techniques. • Improved solid culinary skills and methods by working under the guidance of Chef de Partie • Assisted in food preparation and in producing menu ideas... • Coordinating with support departments • Preparing mis-en-place as per the flight order. • Preparing food as per the guest request. • Learned different cooking techniques. • Improved solid culinary skills and methods by working under the guidance of Chef de Partie • Assisted in food preparation and in producing menu ideas... • Coordinating with support departments



T.G.I FRIDAYS RESTAURANT

• Prep cook

  • Jul 2009 - Oct 2010

  • Responsible for the Pizza Section • Has made fresh pizza on scratch • Was responsible for the Saucier Section • Has the skills and knowledge on Cleaning and Preparing Meat and Fish items for service • Responsible for the preparations of Garnishes and Side Dishes for the entree. • Responsible for the Pizza Section • Has made fresh pizza on scratch • Was responsible for the Saucier Section • Has the skills and knowledge on Cleaning and Preparing Meat and Fish items for service • Responsible for the preparations of Garnishes and Side Dishes for the entree.