Swapnil K. Naik

Swapnil K. Naik

Burj al Arab chez JUMEIRAH
Actuellement à Dubai, Émirats arabes unis

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À propos de moi

I am a quick Learner.
Have proven ability to work independently as well as in a team environment.
Have good communication skills.

Expérience

13 ans et 1 mois

  • Burj al Arab

    JUMEIRAH - Dubai, Émirats arabes unis

    Restauration cuisine
    janvier 2022 - Maintenant · 2 ans et 3 mois

  • Chef de partie

    Address Beach Resort - Dubai, Émirats arabes unis

    Restauration cuisine
    septembre 2020 - novembre 2021 · 1 an et 3 mois

  • Chef de partie

    JA ocean view - Dubai, Émirats arabes unis

    Restauration cuisine
    septembre 2019 - juillet 2020 · 11 mois

  • Demi chef de partie

    Jumeirah Group / Jumeirah Hotels & Resorts - Émirats arabes unis

    Restauration cuisine
    janvier 2018 - août 2019 · 1 an et 8 mois

    • Reporting to chef de partie, sous chef and and chef de cuisine. • Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation • Set up stations, insuring proper amounts are in place for foretasted demand and according to the Sous Chef’s instructions • standards of preparation, recipes and presentation • Maintain buffet and assist guests with serving • Accepts and prepares special orders • Ensures seasoning, portions and appearance of food • Stores unused food properly and informs Sous Chef of larger quantities of stored food • Ensures sufficient supply for next day’s service and plans for it • Ensures that food is delivered on time; asks for help if needed • Follows proper safety, hygiene and sanitation practices • Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section • Reporting to the Chef, responsibilities and essential job functions include but are not limited to the following: • 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 standard • Actively share ideas, opinions and suggestions in daily shift briefings • Ensure all kitchen Colleagues are aware of standards and expectations • 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.

  • Demi chef de partie

    The Fairmont Ajman - Ajman, Émirats arabes unis

    Restauration cuisine
    août 2015 - janvier 2018 · 2 ans et 6 mois

    • Strive to exceed guest expectation and take the culinary team going from good to great. • Always act in professional manner using the company mission, vision from values. • Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation. • Attend the daily shift briefing to kitchen colleague. • Promote fun / professional and disciplined work environment. • Lead by using Fairmont: mission vision & values. • Support /coach/lead and motivate kitchen colleagues • Ensure storeroom requisition is accurate to minimize repeat visit. • Promote health and safety all the time. • Ensure proper hygiene as per Ajman food control authority. • Complete all grooming spot check and temperature control sheets as required. • Maintain cleanliness and proper rotation of product in all chillers. • Minimize wastage/spoilage. • Communicate daily with supervisors to ensure open line communication. • Participate in monthly culinary communication meeting to address colleague challenges. • Act as an extension of kitchen manager to communicate food consistency and quality. • Daily check of all mis en place to ensure freshness and quality. • Strive to develop as a leader by attending Fairmont managerial courses when offered. • Assign and follow up tasks as dictated by business volumes and supervision. • Actively seek tools for self growth and development. • Performs any others reasonable duties as required by the department head.

  • demi chef de partie

    golden tulip dubai - Dubai, Émirats arabes unis

    Restauration cuisine
    août 2014 - juillet 2015 · 1 an

    To assist and monitor food stocks and stock movement. • Understand daily departmental costs and how they influence profit and loss results. • To ensure minimum kitchen wastage. • Learn and record skills and recipes from other members of the department. • Follow the cleaning schedules for the kitchen and clean the section and other areas as directed. • Ensure stock is controlled and rotated. Accept and store deliveries. • To ensure that mis en place is completed in your section. • Report any maintenance issues to the Head Chef immediately. • Comply with all hotel policies and procedures to ensure that all-statutory regulations are observed. • Comply with the conditions of the food hygiene policies. • To be flexible and willing to help other departments at busy times if required

  • Commis Chef

    karama hotel - Dubai, Émirats arabes unis

    Restauration cuisine
    juin 2013 - juillet 2014 · 1 an et 2 mois

    was looking after mise en place, cleaning areas, ordering store and keeping store as stranded way as first in first out (FIFO) stranded. Recording the temperature of food and chiller as per the stranded of HACCP on daily base. Handling guest A la carte food in room dining, preparing food for Banquets Functions European, also looking after buffet European, breakfast for guest, serving food to each guest as per the stranded of the hotel

  • Commis Chef

    cidade de goa - Vieux-Goa, Inde

    Restauration cuisine
    juillet 2011 - octobre 2012 · 1 an et 4 mois

    Keeping vegetables, helping in butchery, looking after pantry section, mise en place, cleaning area and keeping them clean. Arranging store in first in first out order.

  • Apprentice

    Cidade de goa - Goa

    Restauration cuisine
    décembre 2010 - décembre 2011 · 1 an et 1 mois

    Keeping vegetables, helping in butchery, looking after pantry section, mise en place, cleaning area and keeping them clean. Arranging store in first in first out order.

  • trainee

    Vivanta by taj - Vieux-Goa, Inde

    Restauration cuisine
    mars 2010 - juillet 2010 · 6 mois

    Keeping vegetables, helping in butchery, looking after pantry section, mis en place, cleaning area and keeping them clean. Arranging store in first in first out order.

Éducation

  • Hospitality Management (F&B Production) DGE&T

    juin 2008 - mai 2010

    Hospitality management form government of India.

Langues

3 langues

  • Anglais

    Bilingue ou langue natale

  • Hindi

    Bilingue ou langue natale

  • Marathi

    Compétence professionnelle complète

Informations personnelles

Nationalités

  • Indien

Compétences

3 compétences

  • A good Team player
  • good listening
  • Hardworking
Connexions
Wilson Essoka
Restaurant Manager chez WILDFLOWERPOKE
Suivi
STARR Restaurants
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Autres membres
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Voir plus
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