2019 - 2020 (1 Year)
CHEF NOOF MANAGEMENT, India
• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision2018 - 2019 (1 Year)
SUSSIE CHALET, India
• Supervised the day to day activities of culinary staff, assigned responsibilities for specified task, and deadlines to ensure the timely completion of work br• Created daily specials, maximizing product on hand as well as providing our guest with an unexpected dinner option for dining. br• Responsible for safety and sanitation, inspection of all food products handling, established and maintained safe practices, following HACCP procedure. br• Worked directly with food vendors to ensure the best market price of goods ordered. br• Complied with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensured on a daily basis that all products are prepared and presented in accordance with brand or company standards. br• Kitchen Layout Planning, Procurement of required Kitchen Equipment, Menu Planning, Menu Engineering, Costing, Culinary Research, Hiring of Staff, Staffing, In charge of Culinary Trainings, Hygiene Trainings, Fire and First Aid Training2016 - 2018 (2 Years)
W HOTELS, Qatar
• Shift In-charge of Restaurant Production and Service at Spice Market Doha by Michelin Chef Jean George.2014 - 2016 (2 Years)
Oberoi Hotels Resorts, India
Ensuring proper hygiene and correct techniques of cooking is maintained while working in the kitchen and train the trainee and the subordinates for the same. Helping the Sous Chef in planning menu, suggesting new ingredients, and acting Chef In-Charge during the night shifts. Maintaining proper communication skills with the guests while interacting with them in the buffets station. Can work in diverse environment. Proficiency in Continental ala carte (Mediterranean) Holding considerable knowledge and expertise in the following parties of the Frangipani Kitchen, working in each, extensively for Breakfast, Lunch and Dinner Operations. <br>Western Range, Grill, Pasta, Pantry, Extensive Hot and Cold stage Buffets, Bulk Production.