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Sous Chef, Maldives

I am currently available for work
Serial No: 3720
(18/08/1985, male)
List top 5 skills: alacarte, alaminute, buffet service, cost control, fine dining, guest relation, highly motivated, manpower management, purchasing, quality control, training
Short Bio:

Enthusiastic chef with good cooking skills, customer relation, quality control & leadership skills. Possessing culinary experience in various cuisines including Classical French, Mediterranean, British, Modern European, International, Asian & Fusion. Working towards maintaining high standards and level of customer satisfaction,

Current location: 

South Central Province, Maldives - View on map

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.
Sous Chef, The Jam Tree, London.( Jan2011–July 2012)
  • 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.
Sous Chef, Macdonald Berystede Hotel & Spa, Ascot, Berkshire, U.K, with a 2 rosette restaurant (Oct 2011– July 2012) (part time – 3 days a week).
  • 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.
Chef de Partie, Gordon Ramsey, Maze (Michelin Star), The Marriott, Mayfair, London.(Oct 2010 - Jan 2011)
  • 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.
Chef de Partie, Hotel Ibis, London, Heathrow Airport.(July 2010 -Oct 2010)
  • 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.
Chef de Partie, Olive Beach, (Mediterranean fine dining), Diplomat Hotel 4 star Customized Luxury Hotel, New Delhi, India. (Aug 2009 – June 2010)
  • 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.
Commis -1, Olive Beach, (Mediterranean fine dining), Diplomat Hotel 4 star Customized Luxury Hotel, New Delhi, India. (June 2007 - Aug 2009)
  • 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.
The Trident Hilton, Jaipur, India. (May 2005 - October 2005) Internship
  • 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.

Spoken languages: 

english, Hindi

Locations I am interested in working:

Australia, Bahrain, Belgium, canada, Germany, Netherlands, new zealand, Norway, Singapore, switzerland