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Passionate about cooking and learning new trends in culinary
Junior Sous Chef
Mövenpick Hotels & Resorts, Movenpick JLT, Dubai. - Dubai, United Arab EmiratesF&B kitchenOctober 2014 - Now · 4 years and 3 months
Promoted to Junior Sous Chef from Chef de partie at NOSH All Day Dining Restaurant since February 2016. Responsible for Ordering for the outlet through FMC and Future Log System, HACCP Process Aware, Cost Control, Person In charge Certification approved by Dubai Municipality. Job Responsibilities include - Menu Planning, Seasonal menu implementation, Festive Menu Implementation, dealing with guest problems and providing with appropriate solutions, HACCP process implementation and training staff at my outlet, Mentoring and training junior chef staff at my outlet, Scheduling Staff duty roaster, Ordering for the outlet. Person In charge Level - 3 Certification from Dubai Municipality Valid for 5 yrs
Chef De partie
The Address Montgomorie - Dubai, United Arab EmiratesF&B kitchenFebruary 2015 - October 2015 · 9 months
Seasonal menu implementation, Festive Menu Implementation, dealing with guest problems and providing with appropriate solutions, HACCP process implementation and training staff at my outlet, Mentoring and training junior chef staff at my outlet, Scheduling Staff duty roaster, Ordering for the outlet through FMC. Restaurant also had various theme night such as Roast Night, Curry Night and various other promotions during sporting events.
Demi Chef De partie
Aloft Abu Dhabi - Abu Dhabi, United Arab EmiratesF&B kitchenFebruary 2012 - January 2014 · 1 year and 12 months
Worked in Mai Café Terrace and Pool Bar Restaurant a casual fine dining a la carte concept kitchen having International cuisine and 150 covers. Second in charge for kitchen after Sous Chef. Responsibilities include new menu planning, training and guiding staff, ordering, hygiene and record monitoring. The Mia Café kitchen is also responsible for Banquet Food Production. Also have worked in garde manger section in main kitchen. Fully responsible for the production of cold buffet, a la carte and banquet events production.
Le Meridien and Westin Mina Seyahi Hotels - Dubai, United Arab EmiratesF&B kitchenFebruary 2010 - May 2011 · 1 year and 4 months
I have worked with Le Meridien and Westin Mina Seyahi Beach Resort, Dubai as Commis I in Waves Restaurant. It is an all day dining restaurant. My Duties included preparation and production of food for breakfast, lunch and dinner buffet working in the main kitchen. Handling Ala Carte orders when working in line, Helping chef with Stock taking and ordering, maintaining and filling up of HACCP records. International Cuisine Experience. Have also worked in Westin Banquet Kitchen and various outdoor catering events hosted in Dubai Marina such as Boat Show 2010, Louis Vuitton Sailing Championship 2010 and Powerboat Race 2010.
PGD Hotel Operations Management
SHMS Swiss Hotel Management School - Leysin, SwitzerlandFebruary 2006 - June 2006
Bachelor of Commerce
University of Mumbai - Hospitality and Tourism Management - Mumbai, IndiaMay 1998 - May 2003
Majors in commerce and economics
HindiNative or fluent100%
EnglishNative or fluent100%
- Ala carte
- All day dining
- Arabic Cuisine
- Asian Cuisine
- Banqueting and Events
- Continental Cuisine
- HACCP Aware
- Indian Cuisine
- Menu costing
- Menu planning
- Payroll processing
- Pre opening
- Sous vide
- Staff Scheduling
- Team Building Skills
Future log purchasing system
Oasys Payroll System