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Experienced, energetic, dedicated, and hardworking. Jr.Sous Chef having over 13 years of working experience, Specialization in Western & Indian Cuisine. Having worked with prestigious 5 star properties & luxurious cruise line. India, Dubai and USA. Excellent supervising/leadership/managerial skill. A good team player, ability to work independently under pressure and dealing with clientele of high expectations levels and keeping always up to an outstanding level/standard. Willing to have a position in a progressive, innovative, growth oriented organisation where I can utilize my skills, knowledge, and vast experiences and contribute towards the organisations growth.
Jr. Sous Chef
Ramada Jumeirah Hotel Dubai UAE - Dubai, United Arab EmiratesOtherOctober 2011 - Now · 7 years and 4 months
• In charge of Multi cuisine outlet name is CUISINIES.(All Day Dining) • Consist of 150 covers. • Reporting to Executive Sous Chef. • Ordering, Preparing, cooking & final presentation of the dishes. Make all type of requisition for daily requirements of the kitchen. • Making special of the week. Planning & organizing new menu with Sous Chef and Executive sous Chef. • Worked as chef in charge for cuisine Parties, and them dinner. • Maintain food quality and storage; ensure refrigerators, freezers and work areas are clean and tidy at all times. • Adhere to the kitchen code of conduct; to local government & work place health & safety policies; to the Chef de Cuisine’s instructions; maintain a clean and safe working environment by following current agreed. • Report all technical faults and safety hazards to the CDC and then inform to the Engineering/Maintenance. • Participate in all training as required to carry out duties efficiently and safely; participate in team meetings. And there after train the junior chefs. • Helping the Executive Sous Chef so that the culinary discipline, hygiene, quality & Consistency of food are kept as per the organization standards, maintained the food log report.as per the HACCP. • Preparing the duty roster of outlet • Ordering the stores, monitoring the control of food wastage. • Working very closely with the Senior Chefs in developing the menus, Food festivals and theme night concepts.
Demi chef de partie
Carnival Cruise Liner - Tampa, FL, United StatesF&B kitchenJanuary 2007 - August 2011 · 4 years and 8 months
o Worked at the Steak House Fine dining outlet on board as a Demi-Chef-de-Partie. Serving 5 courses set menu. Catering to 120 covers of restaurant. Reporting to Chef de cuisine. o Responsible to perform to the best of my ability to the production of food items. o Initiated my work in lido lunch buffet. Preparation of Mexican, Caribbean, French, Indian, American, Italian dishes. o Working with Executive Chef for The Chefs Table. Which serves fine dine style, were chefs prepare, serve & explain the dish. o Working in Cucina del capitano Italian outlet o Received direct customer acknowledgment of Italian like pasta, pizza, etc. o Served in kitchen sections like sauce, soup, appetizer, sea food. o Moved onto the special orders section catering to a-ala-carte menu, children’s menu, captain’s table & daily special orders of the guest. o Helping the Executive chef so that the culinary discipline, hygiene, quality & Consistency of food are kept as per the organization standards, maintained the food log reports, As per the United State Public Health Laws
Sun-N-Sand Juhu - Mumbai, IndiaF&B kitchenJanuary 2005 - August 2007 · 2 years and 8 months
o Worked as a Kitchen Commis Chef and I was reporting to Sous Chef. o Responsible to perform to the best of my ability to the production of food items. o Received direct customer acknowledgment of Italian like pasta, pizza, etc. o Working for live kitchen which serves Breakfast, Lunch, & Dinner. o Ensure all dishes are prepared in a timely fashion and to the appropriate agreed standard. o Familiar with the menu of the day and know his responsibilities in accordance with the menu. o To ensure excellent food hygiene practice is observed in the entire food chain from storage through to preparation and service, HACCP compliance within the kitchen and all food & beverage outlets.