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Team player; eye to details and quality, enthusiasm with strong and effective communication skills, analytical thinking, problem solving and decision making; strong ability to learn, adopt, improve new responsibilities, initiative and commitment to achieve.
Express excellent personal presentation and grooming disciplines that will reflect and complement the highest standards of the company.
Creative; To ensure that all guests’ needs and requirements are met, providing at all times high level of service.
I am looking forward to a more competitive and challenging responsibility in an organization with high ranking to improve my skills.
Steak House Sous Chef / Butcher & Still Restraunt
Four Seasons Hotel Abu Dhabi at Al Maryah Island - Abu Dhabi, United Arab EmiratesF&B kitchenSeptember 2016 - Now · 2 years and 6 months
Built a winning, mutually respectful environment between the front and back of the house. Responsible for completing all audit and quality standards documentations. Planning and designing the menus for Festive Seasons and outdoor events. Managing the food cost and maintaining the standards. Writing up annual performance review of all kitchen staff. Ensuring all the team members have high standards of food hygiene and follow the health and safety rules. Ensuring the brand standards are maintained.
Jr Sous chef
Waldorf Astoria Ras Al Khaimah - Ras Al-Khaimah, United Arab EmiratesF&B kitchenNovember 2013 - September 2016 · 2 years and 11 months
Maintaining the Dry Age Cabinet and serving unique Dry Aged Beef cuts which is processed in house. Planning and designing the menus for Lexington grill, Peacock Alley and Camellia Lounge. Setting up all the kitchens and training the staff. Handled numerous special occasions of VIP clients and owners.
Chef de Partie
Jumeirah Emirates Towers - Jumeirah Group - Dubai, United Arab EmiratesF&B kitchenApril 2012 - November 2013 · 1 year and 8 months
In charge of the cooking various types of meats preparation and serving. Fully adhere to all operational procedures (SOP) with regards to working place, menu, quality and quantity and safety regulations. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Chef de partie
One&Only; Royal Mirage, Dubai - Dubai, United Arab EmiratesF&B kitchenJuly 2010 - March 2012 · 1 year and 9 months
Handling daily operations in ala carte and buffet. Training the kitchen staff and development of Commis Chefs. Making market list, interdepartmental transfer sheet and requisition to store.
The Oberoi New Delhi - New Delhi, IndiaF&B kitchenMay 2008 - July 2010 · 2 years and 3 months
Oversaw food inventory by monitoring proper food temperature, rotating and storing food properly. Ensuring kitchen areas are constantly clean, ranges, coolers mixer, slicer etc. Responsible for preparing breakfast, lunch and dinner setup.
Bachlors of Hotel Managment
Culinary Academy of India - Uma Nagar, Hyderabad, IndiaDecember 2004 - November 2007
EnglishNative or fluent100%
- Food preparation
- Plan menus
- pre hot
- Pre-opening a restaurant