M.d. Faruk

M.d. Faruk

Chef de partie at Centro captil Doha by Rotana
Lives in Doha, Qatar

Join Hosco and view M.d.'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

Experience

4 years and 1 month

  • Chef de partie

    Centro captil Doha by Rotana - Doha, Qatar

    F&B kitchen
    February 2017 - Now · 2 years and 4 months

    As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef. Chances are that you'll be cooking fine dining or French dishes, but modern kitchens offering informal or contemporary menus generally have two or three sections, too. Key responsibilities: Preparing, cooking and presenting dishes within your speciality Managing and training any demi-chef de parties or commis working with you Helping the sous chef and head chef to develop new dishes and menus Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins

  • Demi chef de partie

    Centro captil Doha by Rotana - Doha, Qatar

    F&B kitchen
    March 2016 - January 2017 · 1 year

    Demi chef is responsible for all dishes prepared in his section, he must be knowledgeable about the section he oversees as well as how a kitchen functions as a whole. Being organized and able to work in fast-paced, high pressure situations is important. In the kitchen, the demi chef oversees line or station cooks within a production area -- such as the potager, saucier, vegetable cook or pastry chef. The demi chef -- more formally known as the chef de partie -- is responsible for keeping a portion of line cooks or station chefs’ on time and organized during production. While smaller kitchens can use the chef de partie as a station cook himself, most commercial kitchens use the chef de partie as a station manager. When hiring a demi chef, you are hiring someone to be the kitchen’s third in command; therefore, they need to be trustworthy, experienced and management material.

  • Demi chef de partie

    Al Raha Beach Hotel - Abu Dhabi, United Arab Emirates

    F&B kitchen
    February 2016 - March 2016 · 2 months

  • Demi chef de partie

    Danat Al Ain Resorts - Al Ain, United Arab Emirates

    F&B kitchen
    May 2015 - January 2016 · 9 months

Education

  • Secondary Certificate (S, S, C) - Dhaka, Bangladesh

    January 1999 - March 2001

Languages

2 languages

  • English

    Professional working

  • Hindi

    Professional working

Skills

2 skills

  • Attention to Detail. Cooking is a science, so a ch
  • Cooking

Additional Information

1 information shared

  • About my self

    My name is faruk khan now im working centro captil Rotana i was warking before Abu Dhabi Al Ain Danat Al Ain Resort and Al Raha beach hotel And Abu Dhabi National hotel

Connections
Beauty Dey
Alumni from Uei global chandigarh
Carlo arturo Carela celestino
Pastry chef at Riu hotel
MANTHRI SATEESH
Commis Chef at Fraser Suites west bay Doha hotel
Following
Fairmont Le Montreux Palace
Montreux, Switzerland
The Ritz Paris
Paris, France
Other members
Babu Gurung
Doha, Qatar
Nicola Nafal
Doha, Qatar
Sujith Sukumaran
Lusail, Qatar
Faisal Iqbal
Abu Dhabi, United Arab Emirates
View 124079 members