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CV, Experienced Indian Chef De Partie targeting Australia

I am currently available for work
Serial No: 10978

List top 5 skills: catering service
Short Bio:

A dedicated and highly motivated culinary professional combining extensive experience in hotel and resort restaurants with expertise as a Chef de Partie

Current location: 

Dubai, United Arab Emirates - View on map

Nationality: 

Indian

Preferred Sector of Employment: 

Hotel and Catering

Spoken languages: 

english

Locations I am interested in working:

Australia



Career Summary

2011 – Present CHEF DE PARTIE

Madinat Jumeirah Resort, Dubai

• Planning menus for outlets in accordance with availability and demand, preparing food of the highest quality and in alignment with all health and safety regulations and standards

• Overseeing full coordination between kitchen staff and Food & Beverage service team in order to ensure delivery of a smooth operation and exceptional customer service

• Maintaining optimal hygiene standards including personal grooming and hygiene, and ensuring equipment and supplies are cleaned in compliance with regulations

• Managing financial aspects including cost and budget control, organising vacation rosters, and overseeing staff development to ensure all staff receive appropriate training

2010 – 2011 DEMI CHEF DE PARTIE

Pisces Seafood Restaurant, Madinat Jumeirah Resort, dubai

• Responsible for preparing a range of seafood dishes, assisting kitchen staff and Food & Beverage team, and designing and providing menus in alignment with requirements while maintaining quality standards

Key Achievement:

• Awarded Best Seafood Restaurant in Dubai for 2011 by Timeout

2008 – 2010 CONTINENTAL COMMI 1

Ramee Palace Hotel, Juffair, Bahrain

• Responsible for organising and preparing ingredients in preparation for cooking including cutting all steak, fish and chicken, and making sauces and garnish

• Collecting and storing ingredients, rotating stock, and maintaining chiller and cooking temperatures four times per day, and preparing dishes such as soups and salads

• Covering and dating all food items in strict compliance with all health and hygiene policies and procedures

2007 – 2008 CONTINENTAL COMMI 2

Seijo and Soul Dish, Mumbai, India

• Preparing vegetable items, cleaning storage areas and conducting all mise-en-place, assisting with grill specialities, and preparing dishes including pasta and ravioli while adhering to all health and hygiene regulations

2005 – 2007 CONTINENTAL ASSISTANT COOK

Ritz Hotel, Mumbai, India

• Carrying out efficient food preparation including vegetable slicing, making garnishes, collaborating with Head Chefs to provide support as needed, and collecting and storing items

2004 – 2005 TRAINEE COOK

Parle International Hotel, Mumbai, India

Education and Qualifications

2013 Level 3 Award in Supervising Food Safety in Catering

2013 Person In Charge Level 3 Training

2002 HSC Pass, Kolkata

Languages: English, Hindi, Bengali