As a Jr. Sous Chef with over a decade of experience in the culinary industry, I have honed my skills in a variety of cuisines including International, British, Indian, Italian, and Arabic. I am committed to preparing quality and healthy dishes while ensuring timely delivery.Throughout my career, I have worked in star hotels and have been recognized for my exceptional culinary creations. I am driven to work in a challenging environment that allows me to continuously develop my skills and utilize my existing expertise to the fullest.With experience in managing banquet kitchens, wedding functions, family-style events, set menus, coffee breaks, canapé functions, and outside catering, I have a deep understanding of the operations required to make an event successful. I also have experience handling fine-dining restaurants, where I have managed operations, planned menus, and ensured high-quality food standards.Throughout my career, I have promoted and maintained HACCP rules to ensure the safety of both guests and staff. I have also worked with diverse and multi-lingual staff, promoting team morale and a can-do attitude.In my current role as Jr. Sous Chef at Sofitel Dubai The Obelisk, I lead a team of 5 chefs in the busy banquet kitchen, which is renowned for its weddings and other events. I work closely with the chef de cuisine to maintain high food standards, co-ordinate with the stewarding team, and ensure menu planning and food cost maintenance.Previously, I worked as a Jr. Sous Chef at the legendary Queen Elizabeth II hotel for the pre-opening of the prestigious Queens Grill fine dining restaurant. I was responsible for organizing all kitchen and kitchen staff personal hygiene, maintaining high quality food standards, and menu planning. In my role as Chef de Partie at Novotel & Ibis Hotel, I handled the Italian restaurant and kitchen operations in the absence of the Sous Chef.Before moving to Dubai, I worked as a Sr. Commi - I at The Oberoi Amarvilas in India, where I specialized in the Tandoor Section of the award-winning Indian restaurant Esphahan.As a dedicated and passionate chef, I am committed to continuous learning and development in the culinary arts. I am looking forward to new challenges that will allow me to grow as a chef and a professional.
2023 - Present (1 Year)
Gulf Court Hotel Business Bay, India
2022 - 2023 (1 Year)
Sofitel Dubai The Obelisk, United Arab Emirates UAE
In charge in Banquet Kitchen Handling the Wedding function, Family style, Set menu, coffee breaks, canape function and outside catering.2018 - 2021 (3 Years)
Queen Elizabeth 2, United Arab Emirates UAE
2017 - 2018 (1 Year)
Novotel World Trade Centre, United Arab Emirates UAE
2013 - 2017 (4 Years)
Emaar Hospitality Group, United Arab Emirates UAE
2012 - 2013 (1 Year)
The Oberoi Amarvilas, India
2010 - 2012 (2 Years)
Lemon Tree hotels, India
2009 - 2010 (1 Year)
Hilton Hotel, India
2009 - 2009 (0Months)
BJN Hotel Ambience mall, India
2008 - 2008 (0Months)
The centaur hotel, India