Ankur Murudkar

Ankur Murudkar

Jr. Sous Chef at Ramada Jumeirah Hotel Dubai UAE
Lives in United Arab Emirates
over 6 months ago

Join Hosco and view Ankur's full profile, it's free !


As a Hosco member, you will:
  • Make yourself visible to thousands of companies in the hospitality industry'
  • Join a community of 180'000+ students and professionals
  • Learn more with new articles & videos every week on hosco.plus
Join us

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.

Experience

  • Jr. Sous Chef

    Ramada Jumeirah Hotel Dubai UAE - Dubai, United Arab Emirates

    Other
    October 2011 - Now

    • 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 States

    F&B kitchen
    January 2007 - August 2011

    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

  • Commi Chef

    Sun-N-Sand Juhu - Mumbai, India

    F&B kitchen
    January 2005 - August 2007

    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.

Languages

  • English
    Professional working
    60%
Following
Sofitel Dubai The Palm Resort & Spa
Dubai, United Arab Emirates
La Cantine du Faubourg Dubai
Dubai, United Arab Emirates
Metropolitan Hotel Dubai
Dubai, United Arab Emirates
Other members
Pritpal Singh
United Arab Emirates
Chandan Chhetri
United Arab Emirates
Nayef Bou Hamdan
United Arab Emirates
Divit Mathen
Al Ain, United Arab Emirates
Nazim hussain Mohmmad
Dubai, United Arab Emirates
View 311178 members