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Quality Food

New Delhi, Delhi, India
August 10, 2018

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Kitchen Supervisor, Commie Chef

New Delhi, India

Mobile: +91-935******* & Landline in India 011******** E-Mail: Best time to call: At Night

A quality conscious professional with expertise in preparing various types of healthy and nutritious food in a safe and hygienic manner, seeking an opportunity to contribute in the Hospitality Industry



A dynamic and highly adept professional with more than 2 years of experience in the Hospitality Industry

Hands on experience in evaluating guest satisfaction levels and working towards continuous improvement in service levels

Familiarity with food and beverage cost controls and capable of performing true hospitality and guest services

In-depth knowledge to assess, anticipate and meet multiple guests’ requirements with high quality standards

Specialized in Mexican cuisines like Quesas and Nachos

Proficient in designing menus for all types of Chinese, Mexican and Indian Food

Adroit in taking care of the cleanliness and hygiene of the kitchen

Possesses the agility needed to use and operate a wide range of cooking and kitchen equipment, and able to help a kitchen operation to maintain a high level of profitability

Flair for cooking in a fast paced kitchen environment and for producing high quality and great tasting dishes



Guest Feedback

Wastage Control

F&B Operations

Inventory Control

Quality Assurance

Planning & Budgeting

Customer Satisfaction

Training & Development

New Cooking Techniques

Safety Compliance

Kitchen Equipment Maintenance

Cross Functional Coordination

Health & Safety Compliance

Enhance Product Quality


Bachelor of Arts in Culinary Arts - University of Huddersfield, U.K., through IHM- Aurangabad, India (2015)


Proficient in English


Worked in Bahrain and Kuwait for 2 years and 2 months in all.


Vim Catering Services, Kuwait June 2017 – June 2018

Commis Chef (Cook - 1)


Catering to many hospitals in Kuwait

Inspecting food preparation and serving areas to ensure observance of safe, sanitary food-handling practices

Preparing large volumes of food for both patients and hospital staff

Knowledge of various cooking procedures and methods

Storing of the ingredients and raw materials

Following the recipes carefully in order to prepare the correct type and amount of food as per hospital guidelines

Adept in cooking all types of dishes that is both nutritious and desirable thereby helping the patients to recover quickly

Experienced in preparing from the hospital preset menu or can prepare with an innovative style

Ensuring that the food is fresh and handled properly for safety reasons

Observing and testing foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them

Weighing, measuring, and mixing ingredients according to recipes or personal judgment, using various kitchen utensils and equipment

Ensuring stores of a big hotel/restaurant also functions in line with the Kitchen as both depend on each other

Haowin Restaurant, Star City Mall, New DelhiNov 2016 – May 2017

Commis Chef (Cook)


Ensured guests are serviced within specified time

Have good knowledge of menu and presentation standards

Created and followed restaurant procedures for manuals and future training purposes

Maintained administrative functions - inventory, employee attendance and counseling

Kept the kitchen and the whole restaurant tidy and clean

Followed the health and safety guidelines

Chili’s Restaurant, Jawad Business Group, BahrainAug 2015 – Oct 2016

Trainee Kitchen Supervisor


Made sure that food is prepared as per high quality standards at the right time

Worked in the prep section of the kitchen & made/seasoned a wide range of foods from soups, snacks, salads to entrees, side dishes, and desserts

Prepared various dishes such as Eggrolls, Boneless Buffalo Wings and New York Steak

Ensured kitchen is safe and hygienic place to work & that the restaurant maintains proper standards of cleanliness and sanitation

Organized the inventory, storage, and distribution of raw materials and supplies

References are available upon request

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