Steaphen Dsouza
Ajman
Summary
Accomplished professional chef with over 25 years of expertise in the culinary industry. Began career as a kitchen helper at Bamboo Motels in Goa, India, and advanced to sous chef at Phoenix Park Inn. Currently, proprietor of Lunch And Bunch Healthy Food Restaurant in Ajman, UAE. Demonstrated extensive experience in diverse culinary settings, including resorts, restaurants, VIP villas, hospital kitchens, catering companies, and successful management of own restaurant and catering business.
Overview
31
31
years of professional experience
Work History
Head Chef
Healthy Step Restaurant
08.2024 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Head Chef
Lunch And Bunch Healthy Foods
10.2022 - Current
- Preparation of healthy food ,according to thecustomer diet
- Training newstaff
- Checking all scheduled staffs of all departments are on duty
- Checking the various departmental, Cold Rooms & Freezers & Last days Requirements
- Making ready all the misen-place for the day and partly for the next shift to come
- Making food for Buffet
- Making Requisition for the next day
- Updating the Foods, Freezers, Fridges and Environment Temperature
- Instruct the juniors with the Latest Updates in brief regularly
- Updating the Sous Chef with all the happenings of the kitchen
- Handing over all to my colleagues at the end of my shift and writing log book
- Making menu for the week end special
- Preparing multi cuisine food
Head Chef
Carrot Healthy Food
09.2021 - 10.2022
- Preparation of healthy food ,according to thecustomer diet
- Training newstaff
- Checking all scheduled staffs of all departments are on duty
- Checking the various departmental, Cold Rooms & Freezers & Last days Requirements
- Making ready all the misen-place for the day and partly for the next shift to come
- Making food for Buffet
- Making Requisition for the next day
- Updating the Foods, Freezers, Fridges and Environment Temperature
- Instruct the juniors with the Latest Updates in brief regularly
- Updating the Sous Chef with all the happenings of the kitchen
- Handing over all to my colleagues at the end of my shift and writing log book
- Making menu for the week end special
- Preparing multi cuisine food
Head Chef
Be Healthy Restaurant
03.2019 - 08.2021
- Preparation of healthy food ,according to thecustomer diet
- Training newstaff
- Checking all scheduled staffs of all departments are on duty
- Checking the various departmental, Cold Rooms & Freezers & Last days Requirements
- Making ready all the misen-place for the day and partly for the next shift to come
- Making food for Buffet
- Making Requisition for the next day
- Updating the Foods, Freezers, Fridges and Environment Temperature
- Instruct the juniors with the Latest Updates in brief regularly
- Updating the Sous Chef with all the happenings of the kitchen
- Handing over all to my colleagues at the end of my shift and writing log book
- Making menu for the week end special
- Preparing multi cuisine food
Chef
Nomad Food Catering
05.2018 - 01.2019
- Worked along side executive chef to set up the menu as per the futions
- Reporting to Ex Chef & check the menu for the day
- Checking all scheduled staffs of my department are on duty
- Checking the departmental freeze & last day’s Requirements
- Checking all ordered perishable items have come in receiving area
- Checking all the misen-place for the day and partly for the next sift to come
- Checking food for Buffet
- Checking requisition for the next day
- Updating the Ex Chef with all the happenings of the kitchen
Head Chef
Fun Do Foods
05.2015 - 12.2017
- Checking all scheduled staffs of all departments are on duty
- Checking the various departmental, Cold Rooms & Freezers & Last days Requirements
- Making ready all the misen-place for the day and partly for the next shift to come
- Making food for Buffet
- Making Requisition for the next day
- Updating the Foods, Freezers, Fridges and Environment Temperature
- Instruct the juniors with the Latest Updates in brief regularly
- Updating the Sous Chef with all the happenings of the kitchen
- Handing over all to my colleagues at the end of my shift and writing log book
- Making menu for the week end special
- Preparing multi cuisine food
Head Chef
Good Food Restaurant
09.2012 - 03.2015
- Checking all scheduled staffs of all departments are on duty
- Checking the various departmental, Cold Rooms & Freezers & Last days Requirements
- Making ready all the misen-place for the day and partly for the next shift to come
- Making food for Buffet
- Making Requisition for the next day
- Updating the Foods, Freezers, Fridges and Environment Temperature
- Instruct the juniors with the Latest Updates in brief regularly
- Updating the Sous Chef with all the happenings of the kitchen
- Handing over all to my colleagues at the end of my shift and writing log book
- Making menu for the week end special
- Preparing multi cuisine food
Diet Chef
Alorf Hospital
01.2011 - 04.2012
- Ensured consistent flavor profiles across dishes by carefully measuring ingredients according to established recipes.
- Maintained a clean and sanitary work environment, adhering to health department regulations and safety protocols.
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
- Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.
- Trained new staff members in kitchen procedures, equipment usage, and recipe preparation to maintain quality standards.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
- Managed food preparation for special events, ensuring diverse menu options that catered to varied dietary requirements.
Private Chef
Tawfiq Sultan
02.2005 - 08.2010
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
- Created customized meal plans based on client dietary restrictions and preferences.
- Shopped for ingredients.
Sous Chef
Phoenix Park Inn Resort
09.2004 - 01.2005
- Worked along side executive chef to set up the menu as per the futions
- Reporting to Ex Chef & check the menu for the day
- Checking all scheduled staffs of my department are on duty
- Checking the departmental freeze & last day’s Requirements
- Checking all ordered perishable items have come in receiving area
- Checking all the misen-place for the day and partly for the next sift to come
- Checking food for Buffet
- Checking requisition for the next day
- Updating the Ex Chef with all the happenings of the kitchen
Head Cook
Dsouza Caterers
06.1996 - 08.2004
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Developed new menu items for increased customer satisfaction and repeat business.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Promoted positive reviews from critics by consistently delivering high-quality dishes that exceeded expectations.
- Maintained high standards of food safety and cleanliness, surpassing local health inspections.
Cook
Bamboo Motels and Hotels
08.1993 - 07.1995
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Introduced waste reduction program, contributing to environmental sustainability efforts.
Education
Higher Secondary Certificate (10 +2) -
Swaran Mukth Shiksha Peeth
05.2004
Food Production Course - undefined
Institute Of Management Training And Catering Technology
03.2004
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Food safety regulations
- Kitchen operations
- Food presentation
- Cost reduction
- Recipe creation
- Cost control
- Sanitation standards
- Purchasing
- Grilling
- Food spoilage prevention
- Staff training
- Vendor relations
- Food preparation techniques
- Kitchen equipment safety
- Menu pricing
- Meal preparation
My Skills
- Attention To Details.
- Creativity
- Leadership
- Team Work
- Multitask
- Cleanliness
- Cooking
- Discipline
- Kitchen Management
- Food Safety
- Knife Skills
- Kitchen Safety
- Food Safety & Sanitation
- Willingness To Learn
Languages
Arabic
English
Hindi
Timeline
Head Chef
Healthy Step Restaurant
08.2024 - Current
Head Chef
Lunch And Bunch Healthy Foods
10.2022 - Current
Head Chef
Carrot Healthy Food
09.2021 - 10.2022
Head Chef
Be Healthy Restaurant
03.2019 - 08.2021
Chef
Nomad Food Catering
05.2018 - 01.2019
Head Chef
Fun Do Foods
05.2015 - 12.2017
Head Chef
Good Food Restaurant
09.2012 - 03.2015
Diet Chef
Alorf Hospital
01.2011 - 04.2012
Private Chef
Tawfiq Sultan
02.2005 - 08.2010
Sous Chef
Phoenix Park Inn Resort
09.2004 - 01.2005
Head Cook
Dsouza Caterers
06.1996 - 08.2004
Cook
Bamboo Motels and Hotels
08.1993 - 07.1995
Food Production Course - undefined
Institute Of Management Training And Catering Technology
Higher Secondary Certificate (10 +2) -
Swaran Mukth Shiksha Peeth
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