Summary
Detail-oriented Chef de Partie with experience working in several michelin stared restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in Modern equipment and Haute cuisine.
Overview
8
8
years of professional experience
Work History
Management Trainee
Kennebunkport Resort Collection
Kennebunk, ME
04.2022 - Current
Chef De Partie
pierchic - al qasr - madinat jumeirah
Dubai, UAE
12.2020 - 04.2022
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
- Maintained well-organized mise en place to keep work consistent.
- Plated meals paying special attention to garnishes and overall presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and cooked memorable dishes that brought new customers into establishment.
Demi Chef De Partie
Al Muntaha restaurant, Burj Al Arab
Dubai, uae
02.2020 - 11.2021
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Executed efficient mise en place procedures in collaboration with kitchen staff to facilitate smooth, efficient service outcomes.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Monitored stock levels of both ingredients and seasonings, notifying Sous Chef of low levels to support ordering.
Commies Chef -1
madinat jumeirah -conference and incentives (banquet)
Dubai, uae
09.2018 - 12.2019
- Ensured personnel safety, kitchen sanitation and proper food handling or storage.
- Collaborated with chef de party in the production or modification of menus and selections.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Commie Chef -2
Arboretum Restaurant Al qasr - madinat jumeirah
Dubai, uae
04.2017 - 08.2018
- Worked with Demi de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Seasoned and marinated cuts of meat, poultry and fish.
- Cleaned kitchen counters, refrigerators and freezers.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Observed different kitchen chefs' preparation of sauces, dressings and other items to gain knowledge in diverse cooking techniques.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
intern/Kitchen Assistant
Meydan hotel
Dubai, uae
11.2015 - 12.2016
- Thoroughly cleaned and sanitized kitchen utensils, cookware, dishes, glasses, cutlery and serving dishes used in food preparation and serving.
- Prepared dishes for catering events or during high-volume shifts.
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
- Used kitchen equipment according to manufacturer's instructions and company safety protocols.
Internship Student
Hyderabad marriott Hotel
Andhra pradesh , india
01.2015 - 07.2015
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
Education
Bachelor 0f - catering science and Hotel Management
04.2016
higher secondary - commerce
04.2013
Skills
- Italian cuisine
- French cuisine
- Fine-dining
- Verbal and written communication
- Food inventories
- Food safety & hygiene
- Banquets and catering
- Forecasting and planning
- Equipment maintenance
- Food preparation techniques
- Recipe Development
- Portion Sizes
- Special Requests
- Food Spoilage Prevention
- Scheduling Equipment Repairs
Timeline
Management Trainee - Kennebunkport Resort Collection
04.2022 - Current
Chef De Partie - pierchic - al qasr - madinat jumeirah
12.2020 - 04.2022
Demi Chef De Partie - Al Muntaha restaurant, Burj Al Arab
02.2020 - 11.2021
Commies Chef -1 - madinat jumeirah -conference and incentives (banquet)
09.2018 - 12.2019
Commie Chef -2 - Arboretum Restaurant Al qasr - madinat jumeirah
04.2017 - 08.2018
intern/Kitchen Assistant - Meydan hotel
11.2015 - 12.2016
Internship Student - Hyderabad marriott Hotel
01.2015 - 07.2015
university of Calicut - Bachelor 0f, catering science and Hotel Management
Government Higher Secondary School Kottayi ,kerala - higher secondary , commerce
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