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With a total of almost 7years of experience, I am a self-motivated and quality-driven individual with a strong commitment to preparing exceptional food and maintain safe and efficient kitchen environment.
Chef de partie
JW Marriott Marquis Hotel Dubai - Dubai, United Arab EmiratesF&B kitchenAugust 2017 - Now · 1 year and 6 months
•Ensure that all stations are set appropriately. •Monitor and maintains the inventory and ordering of the stock. •Make sure that all kitchen staff is aware of standards and protocols. •Record skills and recipes from other members of the department. •Ensure all statutory regulations are adhered to, such as food hygiene policies. •Maintain and ensure the quality of prepared and raw items. •Maintain the duty roaster, payroll.
Demi chef de partie
JW Marriott Marquis Hotel Dubai - Dubai, United Arab EmiratesF&B kitchenJanuary 2016 - August 2017 · 1 year and 8 months
•Coordinates daily tasks with the chef de Partie. •Responsible to supervise commis. •Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. •Monitor and maintains the inventory
JW Marriott Marquis Hotel Dubai - Dubai, United Arab EmiratesF&B kitchenMarch 2015 - December 2015 · 11 months
•Worked and managed Tappanyaki grill and hot kitchen. •Monitor and maintains the inventory.
Vivanta by Taj - New Delhi, IndiaF&B kitchenSeptember 2014 - March 2015 · 7 months
•Assisted chefs in the pre-opening of the CREO restaurant. •Preparing and maintaining the operation for the kitchen.
Hyatt Regency - New Delhi, IndiaF&B kitchenMarch 2012 - September 2014 · 2 years and 7 months
•Managed and maintained the hot kitchen. •Worked and managed Tappanyaki grill, hot kitchen. •Ensure all statutory regulations are adhered to, such as food hygiene policies.
Master of Arts Tourism Management
Indira Gandhi National Open University (IGNOU) - School of Tourism and HospitalityJune 2012 - June 2014
BSc in Hospitality and Hotel Administration
Institute Of Hotel Management, Catering Technology & Applied Nutrition - IHMCTJune 2008 - June 2011
- Creativity and innovation
- Sushi and sashimi
- Team Leadership