Nikhil Thambiraja Lamech

Nikhil Thambiraja Lamech

Demi chef de partie at Renaissance Downtown Hotel, Dubai
Lives in Dubai, United Arab Emirates
over 6 months ago

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I am a hard working individual, who is constantly willing to learn new concepts and ideas. I often take initiative and
enjoy working as a part of the team and am a competent leader. I learn from failure and adapt easily to new and
foreign​ situations.

Experience

  • Demi chef de partie

    Renaissance Downtown Hotel, Dubai - Dubai, United Arab Emirates

    F&B kitchen
    October 2017 - Now · 1 year and 4 months

    Pre-Opening Team at Japanese Speciality Restaurant - Morimoto. The restaurant is located on the top 2 floors of the Renaissance Downtown Hotel - Dubai. The dining space can accommodate 300 covers and includes sushi counters, lounges, bar, teppanyaki, and 4 terraces with magnificent views of Burj Khalifa.

  • Kitchen Intern

    Le Mirador Resort & Spa - Vevey, Switzerland

    F&B kitchen
    April 2015 - September 2015 · 6 months

    Worked in various departments such as Bar and Room Service, Banqueting, and Food for Staff. I spent 5 months in Bar and Room Service developing the menu with the Executive Chef along with control inventory and quality control in this department. I was the co-in charge of the Bar and Room Service department.

  • Kitchen Intern

    The Park Hotels - Chennai, India

    F&B kitchen
    March 2014 - June 2014 · 5 months

    Part of the Live Kitchen team in the all-day dining restaurant. ​Tasks and jobs were focused toward the breakfast and lunch set-up including the mise-en-place for dinner and a la carte.

  • Kitchen Intern

    Taj Hotels, Resorts and Palaces - Bengaluru, India

    F&B kitchen
    July 2012 - May 2013 · 11 months

    Gained diverse experience by working in all kitchens - Contemporary Indian, Vietnamese, Bakery and Pastry, Coffee Shop and Banquets. Worked in ancillary food production departments such as purchase, receiving, stores and stewarding. Performed detailed analysis on waste management, its applications and wrote a research paper on “Food menu and In-house produce - a strategic food business initiative for Taj West End, Bangalore”

  • Kitchen Intern

    Taj Hotels, Resorts and Palaces - Chennai, India

    F&B kitchen
    June 2011 - August 2011 · 3 months

    Worked in the Bakery and Pastry department of the hotel. ​Tasks involved preparation of breakfast breads as well as À la Carte breads for the hotel’s specialty restaurants .

  • Kitchen Intern

    Taj Hotels, Resorts and Palaces - Aurangabad, India

    F&B kitchen
    December 2010 - May 2011 · 6 months

    Worked in various kitchen departments with the ​primary focus on Bakery and Pastry arts and Continental cuisine.

  • Kitchen Intern

    Taj Hotels, Resorts and Palaces - Aurangabad, India

    F&B kitchen
    July 2010 - September 2010 · 3 months

    The primary focus was centered on breakfast service and Mise-en-place​ for lunch and dinner. Worked in various departments such as Continental, Indian , Tandoor, Bakery and pastry and Chinese.

  • Kitchen Apprentice

    Zara's The Tapas Bar - Chennai, India

    F&B kitchen
    April 2009 - June 2009 · 3 months

    Familiarization of various sections in a Food and Beverage outlet along with their respective functions

Education

Languages

  • English
    Native or fluent
    100%
  • Tamil
    Full professional
    80%
  • Hindi
    Professional working
    60%
  • French
    Limited working
    40%
  • German
    Notions
    20%

Skills

  • Cold Kitchen
  • Hot kitchen
Connections
Nelson Victor
Colleagues Outlet Head Waiter at Oryx Rotana
Ziad Chalhoub
Industry Relations Manager - North Europe at Hosco
Sajeedh Ahmad
Internship at Green Park
View 5 connections
Following
The Ritz Carlton, Al Wadi Desert
Ras Al-Khaimah, United Arab Emirates
BULGARI Resort & Residences Dubai
Dubai, United Arab Emirates
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