Shahin Siddique

Shahin Siddique

Demi chef de partie at Omega fourtute
Lives in Dubai, United Arab Emirates
over 6 months ago

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I am a Demi chef de partie in hot kitchen ,in indian ,chines, Italian , continental,colkitchen,

Experience

  • Demi chef de partie

    Omega fourtute - Dubai, United Arab Emirates

    F&B kitchen
    September 2017 - Now · 1 year and 5 months

    Consistently offer professional, friendly and proactive Guest service while supporting fellow Colleagues 2) Complete daily checks of all mis en place to ensure freshness and quality standards 3) Maintain proper rotation of product in all chillers to minimize wastage/spoilage 4) Have full knowledge of all menu items, daily features and promotions 5) Ensure the cleanliness and maintenance of all work areas, utensils, and equipment 6) Follow kitchen policies, procedures and service standards 7) Follow all safety and sanitation policies when handling food and beverage Required Experience, Skills and Qualifications Qualification: Hotel Management Employer details Company Name: STEM Consultancy Description:, STEM Consultancy (Partnership) is amidst the principal business name of the industry affianced in the realm of presenting to our customer services. we inspire to introduce ourselves as Services Provider. We cater relevant services to clients in the field of Oil & Gas – Onshore & Offshore, Petrochemical, Refinery, Automobile, Engineering, Construction, General Industries, Transportation, Chemical Plants, Tankage & Terminals, Industrial and Manufacturing, Pipe Lines (Cross Country/ Sub Sea), Automation and Control Facilities, LNG Facilities, Compressor/Pump Stations, Power Generation/Transmission, Energy – thermal/Solar/Wind, Civil, Infrastructure, City Gas Distribution, etc. projects in India & Abroad Contact details hr.stemconsultancy@gmail.com 9137470197 Other detailsDepartment KitchenIndustry Recruitment ServicesOther Skills DCDP , Demi Chef De Partie , Chef De Partie View all jobs by this recruiter 20+applicantsLogin or Register to check out the skills, experience and education level of all applicants of this job.LoginRegister Similar Jobs Chef De Partie required in Canada call on 8750062690aspire world immigration consultancy services llp 2 to 7 YrsCanadaManagement, Cooking, Catering, Chef, English Apply3 days ago Urgent Requirement of Chef De Partie in Singapore call 7065611247aspire world immigration consultancy services llp 2 to 7 YrsSingaporeManagement, Cooking, Chef, Cdp, Hospitality Apply3 days ago Chef De Partie required in Hongkong call on 7065678622aspire world immigration consultancy services llp 2 to 7 YrsHong KongManagement, Cooking, Catering, Chef, English Apply8 days ago Demi Chef De Partie DCDP - Continental cuisineInovit Global Consultant 1 to 2 YrsMumbai CityCooking, Preparing , Presenting Dishes Apply04-Oct-2018 Chef de PartieFreelancer Dinesh Pratap Singh Kushwah 0 to 5 YrsCanadaManagement, Cooking, Chef, English, Hospitality Apply14 days ago Consistently offer professional, friendly and proactive Guest service while supporting fellow Colleagues 2) Complete daily checks of all mis en place to ensure freshness and quality standards 3) Maintain proper rotation of product in all chillers to minimize wastage/spoilage 4) Have full knowledge of all menu items, daily features and promotions 5) Ensure the cleanliness and maintenance of all work areas, utensils, and equipment 6) Follow kitchen policies, procedures and service standards 7) Follow all safety and sanitation policies when handling food and beverage

  • Radisson Blu downtown Dubai ,

    Carlson Rezidor Hotel Group - Downtown Jabel Ali, Dubai, United Arab Emirates

    F&B kitchen
    May 2016 - October 2017 · 1 year and 6 months

    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

  • Le Meridien

    Sterwood - Mumbai, India

    F&B kitchen
    July 2015 - May 2016 · 11 months

    Consistently offer professional, friendly and proactive Guest service while supporting fellow Colleagues · Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards · Actively share ideas, opinions and suggestions in daily shift briefings · Ensure all kitchen Colleagues are aware of standards and expectations · Liaise daily with Outlet Chefs to keep open lines of communication regarding Guest feedback · Complete daily checks of all mis en place to ensure freshne

  • Radisson blu

    Carlson, India - Alibag, India

    F&B kitchen
    February 2014 - October 2015 · 1 year and 9 months

    daily with Outlet Chefs to keep open lines of communication regarding Guest feedback · Complete daily checks of all mis en place to ensure freshness and quality standards · Maintain proper rotation of product in all chillers to minimize wastage/spoilage · Have full knowledge of all menu items, daily features and promotions · Ensure the cleanliness and maintenance of all work areas, utensils, and equipment · Follow kitchen policies, procedures and service standards · Follow all safety and sanitation policies when handling food and beverage

  • The park

    Appeejay surrendar - Gobindapur, Bangladesh

    F&B kitchen
    April 2013 - May 2014 · 1 year and 2 months

    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

Education

  • B.Sc hotel management

    Nips school of hotel management - Kolkata, India

    March 2007 - April 2010

    B.Sc hotel management

Languages

  • English
    Professional working
    60%

Skills

  • Heard work, creative new ma
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