MOHIT C PAL
Doha, Qatar · +974-********
Energetic Culinary professional with a blend of creativity, passion for food and exception cooking skills, work well as a dynamic leader in high – pressure settings.
JULY 2019 – CURRENT
SOUS CHEF, Desertrose café, NATIONal musuem of qatar, DOHA qatar
Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
Come up with new dishes which appeal to the clients, whenever required
Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
Plan the food design in order to create a perfect match between the dish’s aspect and its taste
Discover talented chefs and train them in order to reach the high standards of the location
Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
Maintain order and discipline in the kitchen during working hours
Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served
FEB 2018 – JULY2019
CHEF DE CUISINE, Suisse Chalet restaurant and café. (Pre-opening) Doha, Qatar
Supervised the day to day activities of culinary staff, assigned responsibilities for specified task, and deadlines to ensure the timely completion of work
Created daily specials, maximizing product on hand as well as providing our guest with an unexpected dinner option for dining.
Responsible for safety and sanitation, inspection of all food products handling, established and maintained safe practices, following HACCP procedure.
Worked directly with food vendors to ensure the best market price of goods ordered.
Complied with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensured on a daily basis that all products are prepared and presented in accordance with brand or company standards.
Kitchen Layout Planning, Procurement of required Kitchen Equipment, Menu Planning, Menu Engineering, Costing, Culinary Research, Hiring of Staff, Staffing, In charge of Culinary Trainings, Hygiene Trainings, Fire and First Aid Training .
JUNE 2016 – FEB 2018
SR.CHEF DE PARTIE, w doha hotel and residence. Doha, Qatar
Shift In-charge of Restaurant Production and Service at Spice Market Doha by Michelin Chef Jean George.
Daily Scheduling of Work, Ordering of Stores, Inventory of items, Maintaining Full-fledged A la Carte service for 200-300 covers per day. Liaison with various departments for smooth functioning.
Maintaining Par-stock to meet business requirements. Preparing Special Menu for various guest requirements. Preparation of pre-platted desserts for VVIP Service. Preparation of Various desserts for Brunch Service.To assist delivering a menu that is suitable for the requirements of the operation/Specific guest dietary needs while maintaining the standards of cleanliness and service set out by the Head Chef/Hospitality Manager.
Handling time pressure in 0% error tolerant work environment. To be flexible and approachable in all working conditions to ensure a smooth operation between departments and meeting the needs of the operation to be customer service orientated at all times and to display a willingness to encourage direct feedback from our guests.
Constantly revise and implement variations and changes to working systems and to provide ideas for delivery to suit changes in guests throughout the season. To monitor and record any wastage or breakages in line with company procedures.
To develop positive working relationships within all the teams of the operation
Time Out food award for Best ASIAN RESTAURANT 2016,2017,2018 (SPICE MARKET)
BBC Good food awards RESTAURANT OF THE YEAR DOHA QATAR 2016,2017,2018(SPICE MARKET)
Time Out Doha RESTAURANT OF THE YEAR DOHA QATAR 2017,2018(SPICE MARKET)
JULY 2014 – MAY 2016
CHEF, Trident Nariman Point, Mumbai India
Ensuring proper hygiene and correct techniques of cooking is maintained while working
in the kitchen and train the trainee and the subordinates for the same. Helping the Sous Chef in planning menu, suggesting new ingredients, and acting Chef In-Charge during the night shifts. Maintaining proper communication skills with the guests while interacting with them in
the buffets station. Can work in diverse environment. Proficiency in Continental ala carte (Mediterranean) Holding considerable knowledge and expertise in the following parties of the Frangipani Kitchen, working in each, extensively for Breakfast, Lunch and Dinner Operations.
Western Range, Grill, Pasta, Pantry, Extensive Hot and Cold stage Buffets, Bulk Production.
JUNE 2011- MAY 2014
B.A HOSPITALITY & TOURISM ADMINISTRATION DEGREE & HOSPITALITY MANAGEMENT DIPLOMA CERTIFICATE IN ASSOCIATION WITH IGNOU AND AH & LEI, RECOGNISED BY UGC, KOHINOOR INTERNATIONAL MANAGEMENT INSTITUTE
Major: Advanced Culinary Arts
JUNE 2011- MAY 2014
HIGHER DIPLOMA IN GASTRONOMY, KOHINOOR INTERNATIONAL MANAGEMENT INSTITUTE
Major: Basic Culinary Arts
Hospitality and Service industry background.
Food presentation talent.
Strong attention to safe handling procedures.
Extensive Catering background.
STATE LEVEL INDOOR CRICKET CHAMPIONSHIP, Secured 2nd place, 2009
ALL INDIAN YOUTH INDOOR CRICKET CHAMPIONSHIP,2009
JUNIOR MAHARASHTRA STATE CYCLE POLO CHAMPIONSHIP,2008
LANGUAGES KNOWS: English, Hindi, and Marathi.
HOBBIES AND INTEREST: Football Fanatic, Cricket and Travelling.
PASSPORT NO : K6523964
NATIONALITY : INDIAN
COUNTRY OF RESIDENCE: DOHA, QATAR
MARITIAL STATUS : SINGLE
DATE OF BIRTH : 08 MAY 1991
I hereby declare that the information provided above is true to the best of my knowledge.
MOHIT C PAL