Mayank Gupta

Chef de partie at JW Marriott Marquis Hotel Dubai
Lives in Dubai, United Arab Emirates
over 6 months ago

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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.

Experience

  • Chef de partie

    JW Marriott Marquis Hotel Dubai - Dubai, United Arab Emirates

    F&B kitchen
    August 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 Emirates

    F&B kitchen
    January 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

  • Commie 1

    JW Marriott Marquis Hotel Dubai - Dubai, United Arab Emirates

    F&B kitchen
    March 2015 - December 2015 · 11 months

    •Worked and managed Tappanyaki grill and hot kitchen. •Monitor and maintains the inventory.

  • Team Member

    Vivanta by Taj - New Delhi, India

    F&B kitchen
    September 2014 - March 2015 · 7 months

    •Assisted chefs in the pre-opening of the CREO restaurant. •Preparing and maintaining the operation for the kitchen.

  • Commis 2

    Hyatt Regency - New Delhi, India

    F&B kitchen
    March 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.

Education

  • Master of Arts Tourism Management

    Indira Gandhi National Open University (IGNOU) - School of Tourism and Hospitality

    June 2012 - June 2014

  • BSc in Hospitality and Hotel Administration

    Institute Of Hotel Management, Catering Technology & Applied Nutrition - IHMCT

    June 2008 - June 2011

Languages

  • English
    Full professional
    80%

Skills

  • Aspiring
  • Creativity and innovation
  • Prioritising
  • robata
  • Sushi and sashimi
  • Team Leadership
  • Teppan
Connections
Musammil Thajudeen
Human Resources Coordinator at Caesars Palace Bluewaters Dubai
Muhammad Usman m. Patel
chef de parti at Jumeirah Group
Following
Jumeirah Emirates Towers
Dubai, United Arab Emirates
Hyatt Centric Palm Dubai
Dubai, United Arab Emirates
Hyatt Hotels Dubai
Dubai, United Arab Emirates
Other members
Rambabu Nirmal
Al Ain, United Arab Emirates
Sheik Isahaq
Dubai, United Arab Emirates
Ganesh Dutt
New Delhi, India
Vivekanand Jha
Dubai, United Arab Emirates
Galina Sverchkova
Dubai, United Arab Emirates
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