High performance Sous Chef with an exceptional career in developing good standards, and overseeing the production of food and service menus, ensuring the maintenance of hygiene & quality standards; implementing high quality hygiene and sanitation standards.

Experience

  • Sous Chef

    at Claw Crabshack Resturant & Grill llc, Dubai

    April 2018 - at Present

    Dubayy

    ~ Supervising operational activities as per guidelines to provide highest standard of courteous service while permitting acceptable profit level. ~ Trained new hires and retrained existing staff on food presentation techniques. ~ Work along with Brand chef for daily kitchen operations and updates, give recommendations to the executive chef regarding succession planning. ~ Make sure that associate meals and associate dining services are consistently to high standard ~ Taking care of daily food preparation and duties assigned through the superiors to meet the standard & the quality set by Restaurant; follow instructions & recommendations from the immediate superiors to complete daily tasks. ~ Make sure the cleanliness of the workstation by washing dishes and cleaning the kitchen. ~ Instrumentally assuring the sanitation and safety standards necessary in food handling and overall galley cleanliness and motivated the man power to improve efficiency.

  • Chef Consultant

    at Bagel Yard Cafe, Dubai

    October 2018 - December 2018

    Dubayy

    ~ Dexterously developed menus for restaurant corporate events and other events at the resort and cafes. ~ Prepared menus for restaurant corporate events and other events at the resort and cafes. Delegated and supervised duties of trainees. ~ Monitored usage of raw material cost and safe food handling procedures. ~ Managed proper execution of recipes. ~ Observed usage of raw material cost and safe food handling procedures and managed 
 proper execution of recipes. ~ Meticulously ensured entire kitchen staff follows all established procedures and policies. 
 ~ Dexterously worked alongside management and accounting to maintain inventory & menu costing; choose restaurant ambience to work with menu. ~ Interviewed hired and oversaw training of serving crew. 
 ~ Trained and observed staff responsible for short orders. Inspected deliveries for freshness and ensured proper storage based on local food handling codes.

  • Senior Sous Chef

    at Hungry Heroes, Singapore

    August 2017 - March 2018

    Singapore

    ~ Planning and directing food preparation in the kitchen. ~ Large degree of supervising other kitchen staffs as well as keeping an eye out of problems that arise in 
the kitchen. ~ Taking care of daily food preparation and duties assigned through the superior to met the standard & the quality set by Restaurant follow instructions & recommendations from the immediate superiors to complete daily tasks. ~ Trained and observed staff responsible for short orders. Inspected deliveries for freshness and ensured proper storage 
based on local food handling codes. ~ Observed usage of raw material cost and safe food handling procedures and managed 
 proper execution of recipes. ~ Meticulously ensured entire kitchen staff follows all established procedures and policies. 


  • Head Chef

    at Wolloomooloo Bay Hotel, SYDNEY

    March 2015 - September 2016

    State of New South Wales

    ~ Shouldered the accountabilities of planning and organising, operations and product quality, developing new menus and food items to meet the taste and dining requirements of the guests. ~ Manage the preparation and presentation of food products to ensure quality at all time; executed procedure to reduce wastes and over production. ~ Prearranged orders of equipment or ingredients according to identified shortages; arranged for repairs when necessary. ~ Dexterously worked alongside management and accounting to maintain inventory & menu costing; choose restaurant 
ambience to work with menu. Interviewed hired and oversaw training of serving crew. ~ Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

  • Sous Chef

    at The Royal Oak Hotel, SYDNEY

    September 2014 - March 2015

    State of New South Wales

    ~ Spearheaded kitchen team in chef's absence along with oversaw kitchen stock and ingredients. ~ Retained cooking stations stocked and managed food and product ordering by keeping detailed records. ~ Reduced waste and managed budgetary concerns in coordination with existing systems. ~ Hired and trained new kitchen employees concerning restaurant and kitchen standards. ~ Supervise with the monthly inventory accordingly with the purchase manager.

  • Sous chef

    at Four Season Hotel Group, Australia, SYDNEY

    April 2011 - August 2014

    State of New South Wales

    ~ Maintained kitchen organization, staff ability, and training opportunities by working closely with head chef. ~ Administered all food preparation and presentation to ensure quality and restaurant standards. ~ Coordinated with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. ~ Delivered assistance to junior kitchen staff members entailing line cooking, food preparation, and dish plating, etc. ~ Ensured a first-in, first-out food rotation system and verified all are proper dating and organization of food products for quality assurance.

  • Chef De Partie (Part Time)

    at Forte Catering & Events, Australia, SYDNEY

    January 2009 - August 2012

    State of New South Wales

    ~ Managed daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. ~ Coordinated daily tasks with the Sous Chef as well as supervised junior chefs or commis. ~ Ensured that the production, preparation and presentation of food are of the highest quality at all times. ~ Taking in charge of his own section and working under sous chef or any senior chefs. ~ Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. ~ Ensure that the production, preparation and presentation of food are of the highest quality at all times. ~ Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. ~ Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

  • Chef De Partie

    at Four Season Hotel Group, Australia, SYDNEY

    January 2010 - March 2011

    State of New South Wales

    ~ Oversaw the presentation, cooking and presentation of meal in restaurant. ~ Managed menus items for big events like birthday's, wedding and other specials events. ~ Ensure that the production, preparation and presentation of food are of the highest quality at all times. ~ Personally responsible for hygiene, safety and correct use of equipment and utensils. ~ Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events

  • COMMI CHEF

    at Four Seasons Hotel Group, Australia, SYDNEY

    July 2007 - December 2009

    State of New South Wales

    ~ Delivered superior guest service while supporting fellow Colleagues. Prepared and serviced all food items for a la carte and or buffet menus according to hotel recipes and standards. ~ Maintained proper rotation of product in all chillers to minimize wastage/spoilage. ~ While handling food and beverage, followed kitchen policies, procedures, and service standards as well as all safety and sanitation policies. ~ Gained comprehensive knowledge of all menu items, daily features, and promotions. ~ Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites. ~ Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. ~ Prepare fresh ingredients for cooking according to recipes/menu. ~ Responsible to maintain food logs. ~ To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy.

Education

  • Personal In Charge (PIC Level 3)

    at Dubai

    2018 - 2018 (1 year)

  • Supervisor In Food safety in catering

    at Dubai

    2018 - 2018 (1 year)

  • Food Safety Supervisor

    at Sydney

    2013 - 2014 (1 year)

  • Certificate IV In Commercial Cookery

    at Meridian International Hotel School, Australia

    2008 - 2009 (1 year)

  • Diploma In Hospitality Management

    at Holmes Institute, Australia, Sydney

    2007 - 2009 (2 years)

Languages

  • English Native

Hives