Experienced Chef De Partie with a demonstrated history of working in the hospitality industry. Skilled in Catering, Cooking, Culinary Skills, Food & Beverage, and Hotel Management. Strong operations professional with a culinary and arts focused in Food and Beverage from Memon Industrial & Technical Institute.
2020 - Present (4 Years)
KEMPINSKI HOTEL & RESIDENCES PALM JUMEIRAH, United Arab Emirates UAE
AS a Chef de Party I responsible for taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. And follow the all instructions and recommendations from the immediate superiors to complete the daily tasks and coordinate daily tasks with My Sous Chef to supervise junior chefs or commis and should be able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. and ensure that the production, preparation and presentation of food are of the highest quality at all times and that levels of guest satisfaction I have knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation and a full awareness of all menu items, and recipes, methods of production and presentation standards and follow good preservation standards for the proper handling of all food products at the right temperature. And I have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. I have ability to produce own work in accordance with a deadline and to assist and encourage others in achieving the aim and carry out any other duties as required by management. And periodically check expiry dates and proper storage of food items in the section and consults daily with My Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.2018 - 2020 (2 Years)
Opso Dubai Mall, United Arab Emirates UAE
Greek cuisine, Salad and appetizers Cold kitchen and Hot Kitchen. Assisted and support the all team with head chef and sous chef in routine and specific tasks. Helped with the planning the menus Proper follow the recipes for perfect food better quality produce for restaurant standard Cooking and serving attractive meals to individual requirements. Observe and test foods to determine if they have been cooked sufficiently. Weigh, measure, and mix ingredients according to recipes and Monitored best stocking levels and Proper handling of cold salad and appetizers. Check and label expiration dates on food quality assurance personnel Clean and sanitize equipment used during production to have inspected by quality assurance personnel. Followed all safety and sanitation policies.2017 - 2018 (1 Year)
RAMADA HOTEL ISLAMABAD, PAKISTAN, Pakistan
Cooking and serving attractive meals to individual requirements. Clean and sanitize equipment used during production to have inspected by quality Maintained clean work spaces and equipment to meet health and safety standards. Check and label expiration dates on food. Filled orders and checked products to ensure accuracy and quality according to food safety regulations. Communicated with our other departments for better quality Work as a team to produce quality food for hotel standard followed all safety and standard sanitation policies.2018 - 2018 (0Months)
Emirates Airlines, United Arab Emirates UAE
Salad and appetizers Cold kitchen and Continental Food. Middle Eastern cuisine. And Asian cuisine. Hot Kitchen. Assisted and supported the sous chef in routine and specific tasks. Helped with the planning of menus and meals. Rotated products to avoid spoilage. Monitored food expenditure. Performed product inventory. Clean and sanitize equipment used during production to have inspected by quality assurance personnel. Followed all safety and sanitation policies. Monitored best stocking levels and Proper handling of cold meats, salads, fruits according to food guide pyramid daily requirements Check and label expiration dates on food Communicated with our other departments for better quality. Work as a team to produce quality food for Followed all safety and standard sanitation policies.2016 - 2017 (1 Year)
RAMADA PLAZA KARACHI, PAKISTAN, Pakistan
Salad and appetizers Cold kitchen Cooking and serving attractive meals to individual requirements. Clean and sanitizing level and Proper handling of cold meats, salads, fruits according to food guide pyramid daily requirements Check and label expiration dates on food Communicated with our other departments for better quality Work as a team to produce quality food for hotel standard followed all safety and standard sanitation policies.2015 - 2015 (0Months)
COTE ROTIE RESTAURANT KARACHI, PAKISTAN (2015) Salad and Appetizers. Cold Kitchen., Pakistan
Cooking and serving attractive meals to individual requirements. Observe and test foods to determine if they have been cooked sufficiently. Weigh, measure, and mix ingredients according to recipes and Monitored best stocking levels and Proper handling of cold salad and appetizers. Check and label expiration dates on food quality assurance personnel followed all safety and standard sanitation policies.