I am passionate about the culinary arts and cooking in general. I have an accumulated 5 years of professional experience in the food and beverage industry as a Commis chef for known and reputable 5 star hotels. I am seeking to enhance and further my knowledge in the culinary field by engaging in challenging experiences. I would also like to broaden my expertise to other cuisines. I have relevant experience in garde manger as salad maker - Commis II; in pastry as Commis I; and in the hot kitchen as Commis I. I am eager to learn and am highly trainable. I believe in taking the initiative and being professional. I am currently employed by ASIANA Hotel, in the capacity of Commis I. It is my goal to be hired by a company providing a competitive compensation and benefits package in exchange for dedication, perseverance, professionalism and commitment.
2019 - Present (5 Years)
Asiana Hotel Dubai, United Arab Emirates UAE
• Responsible for mis en place and production of various pork and non-pork hot dishes2014 - 2018 (4 Years)
Jebel Ali Golf Resort and Spa, United Arab Emirates UAE
• Assist the Chef de Partie and Sous Chef in the day to day operation2013 - 2014 (1 Year)
Al Faisaliah Hotel - Rosewood Hotels, Saudi Arabia
• Responsible for preparation and buffet set-up of various salads for “Il Terrazzo”, a