Sous Chef, Maldives

Sous Chef, Zitahli Resorts & Spa (5 star deluxe), Kuda-Funafaru, Maldives. (Oct 2012 – Ongoing) 

• Overseeing a Modern European with Asian fusion, Fine Dining Restaurant MOSAIC 30 covers.
• Also handling daily changing theme buffet restaurant “BREEZE” of 100 covers.
• Leading 35 kitchen and 15 stewarding staff, with 50 elegant delux villas.
• Handling menu planning, manpower, guest relations & any related queries.
• Proper application of haccp, coshh and food & beverage safety.
• Keeping a tight control over food cost & strong knowledge of planning & scheduling techniques.
• Preparation of private beach dinners, degustation menus & special function menus.
• Supervision of in room villa dining &TDH menus implementation & execution.
• Conducting training sessions for staff & also planning annual calendar for staff training.
• Ordering & receiving equipment’s and food products, and forecasting.

• Responsible for smooth operation in all the sections of kitchen & service with 10 chefs and 5 stewards.
• Menu preparation and presentations. Also handles the pass during service.
• Standardized all recipe cards and costs for all menus in use.
• Lead the kitchen as HEAD CHEF for 6 months, in the absence of Head chef.
• New restaurants menu planning and kitchen setup handling with Executive chef.
• Resolving any problems that arise within the food production department.
• Handling of kitchen operations and related paperwork and suppliers.
• Assisting the Head Chef in maintaining all records and training of junior staff.
• Handling staff hiring, roaster and solving staff related problems.
• Ensuring that staff is following hygiene, health and safety at work at all times.

• Brilliant property with 126 rooms and 4 conferences cum banquet halls to accommodate 600 guests.
• Responsible for running of the kitchen & the pass when the other Sous chef is on leave.
• Managing a 20 kitchen and 9 stewarding staff.
• Led the team during the WORLD FAMOUS ROYAL ASCOT RACE WEEK from 17 JUNE 2012 – 24 JUNE 2012
• Managing buffet, al a carte service & TDH menus and preparation of degustation menus & special set menus.
• Training the junior staff on organization, food preparations & necessary documentations.
• Helping the head chef and the Exe  Sous chef in menu planning and constructing of new dishes.

• Big hotel with 237 rooms & suites. Working in a team of 52 chefs and stewarding staff.
• Responsible for the proper running of the section in charge.
• Responsible for mise-en-place and guest orders.
• Ordering and receiving of raw materials for my designated section.
• Handled larder and fish section. Also worked in garnish and pastry.
• Provide training to junior staff.

• Busy airport hotel with 365 rooms and one international café where breakfast, lunch and dinner are served.
• Responsible for proper kitchen planning.
• Ensure that the operation runs smooth in the kitchen.
• Responsible for any shift I am in charge off.
• Preparation and replenishment of main buffet and Ala carte services.

• Beautiful hotel with classy 30 rooms and suites, with all rooms customized different to each other.
• Heading the hot kitchen including sauce, garnish and fish section.
• Responsible for daily inventories, cleaning, hygiene & supplies.
• Supported senior chefs in new menu trails & presentations.
• Responsible for keeping all documentation in order & up to date.
• Training of junior staff.

• Beautiful hotel with classy 30 rooms and suites, with all rooms customized different to each other.
• Responsible for mise en place and food production.
• Handling stock inventories, requisitions & kitchen upkeep.
• Handling grill and barbeque on all weekends.
• Catered for outdoor parties & represented the restaurant in many food competitions.

• Worked with all four major departments of the hotel.
• Four months intensive training in the Kitchen department.
• Understanding the procedures like receiving and storing.
• Understanding the ways a kitchen runs and applying the theoretical language while learning the basics practically.