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7 years and 7 months
Demi chef de partie
Marriott Marquis City Center Doha - Doha, QatarF&B kitchenAugust 2015 - Now · 3 years and 11 months
Chef de partie
The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert - Ras Al-Khaimah, United Arab EmiratesF&B kitchenMarch 2018 - February 2019 · 1 year
ncharge of a Moroccan & Spanish (Moorish)tapas restaurant . Over looking the all day dining restaurant in the absence of senior chefs . Ordering and maintaining inventories for both outlets . Keeping an eye or problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Ensure to train and manage the outlet subordinate chefs aswell the new joiners for product knowledge and ensure proper grooming standards are followed in the kitchen. Handle complaints and make effective service recovery and at time turn the opportunities into an exceptional memories for the guests. Follow up and ensure guest expectation and requirements are met as per organisation standards. Ensuring the team to follow a high standards of food hygiene and safety. Monitoring portion and waste control to maintain profit margins. Assisting sous chef and chef de cuisine in menu planning and cost control . Assisting sous chef and chef de cuisine in creating new dishes. Ensure proper SOPs are followed in the opening and closing of the respective kitchen. Attend departmental line-up and take sole in charge of the kitchen in moorish kitchen and in absence of sous chef in the all day dining restaurant.
Demi chef de partie
Grand Hyatt Mumbai - Mumbai, IndiaF&B kitchenMay 2013 - August 2015 · 2 years and 4 months
The Oberoi Hotels and resort - Mumbai, IndiaF&B kitchenApril 2012 - April 2013 · 1 year and 1 month
Spaghetti kitchen (Pan India food solution Pvt.Ltd - Mumbai, IndiaF&B kitchenDecember 2011 - April 2012 · 5 months
Punjab Technical University - Hospitality and Tourism ManagementJuly 2007 - January 2010
- Breakfast Buffet
- Japanese cuisine
- Managing a team
- Managing people
- Order and cleanness
- Pizza Maker,'
- Sushi chef
- Western Cuisine
- Work under Pressure