PROFILE

Organized, dependable, detail-oriented initiator with more than 3.5 years of experience in Hospitality and Culinary Industry

Specialty in Indian, Continental cuisines, Garde Manger and Sushi preparation

Strong verbal and written communication and interpersonal skills demonstrated from the ability to speak and write fluently in English, Hindi and Gujarati languages; Certificate in basic Spanish language; Proficient in Microsoft Office Suite

Ability to prioritize and deliver results accurately and execute multiple tasks in a fast-paced environment, independently as well as work collaboratively as part of a team; capable of completing the work with high accuracy

Quick learner, highly adaptive individual with capability to work under pressure with positive work attitude to develop and maintain good working relationships with staff and guests/clients; flexible in working hours as per work demands

HIGHLIGHTS

Hosted two workshops as Guest Chef at Shreyas Foundation with more than 30 participants to share knowledge about Middle Eastern cuisine.

Taught cold Mezze accompanied with Arabic bread and sushi preparation including techniques to prepare sushi rice, sushi vinegar and different types of sushi such as Maki, Ura Maki, Gunkan, Nigiri, Temaki

Hosted four cookery shows on Gujarat Samachar Television Channel (GSTV):

https://www.youtube.com/watch?v=7FUXTZ_i2lw&list=PLABSl_GY0nZzeE3LyQ2sxSIwJensniZhb&t=0s&index=10

https://www.youtube.com/watch?v=0mcfcctWvyg&list=PLABSl_GY0nZzeE3LyQ2sxSIwJensniZhb&index=11&t=397s

Secured 2nd place in the “Nestle Young Chef Contest” held at Institute of Hotel Management (IHM), Mumbai in 2014.

Represented School at the “India School’s Young Chef”, London 2012 by International Institute of Hotel Management (IIHM) in 2012.

Conducted research and presented thesis on Fusion of Gujarati and Awadhi Cuisine.

Improved controlled hand skills, precision and focus by attending the “Food Crafting” course in 2014.

WORK EXPERIENCE

Demi Chef De Partie Apr 2019 – Present

Jumeirah Hotels and Resorts Kuwait

Roles and responsibilities:

Prepared, cooked and presented ala carte as well as buffet items.

Ensured health and food safety standards were met as per the guidelines of HACCP.

Prepared Sushi for all day dining restaurant.

Prepared dinner items for theme nights and barbeque.

Supervised commis chefs.

Coordinated daily tasks with the Chef De Partie and Sous Chef.

Followed good preservation standards for all food products at the right temperatures as per the Baladiya guidelines.

Demi Chef De Partie Nov 2017 – Sept 2018

Courtyard by Marriott Ahmedabad, Gujarat, India

Roles and responsibilities:

Hosted 4 cookery shows on Gujarat Samachar Television Channel (GSTV).

Prepared all the cold items to be served at the all-day dining restaurant “Momo” as well as the banquets along with the team.

Prepared requisition for all the items necessary for production in the section.

Oversaw all preparation, cooking and presentation for plates.

Troubleshot any kitchen issues that may arise.

Ensured safe health and food safety standards are practiced.

Supervised commis chefs.

Coordinated daily tasks with the Sous Chef.

Ensured highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Followed good preservation standards for all food products at the right temperatures.

Ensured that the production, preparation and presentation of food are of the highest quality at all times.

Possessed full awareness of all items, their recipes, methods of production and presentation standards to be delivered to the guests at the restaurant and banquets.

Possessed knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Demi Chef De Partie Aug 2017- Oct 2017

The House of MG Ahmedabad, Gujarat, India

Roles and responsibilities:

Played a vital role in preparing dinner for the Prime Minister of India and Japan in 2017.

Responsible for the proper functioning of the kitchen at the Guajarati fine dining restaurant at the terrace “Agashiye”.

Checked periodically expiry dates and proper storage of food items in the section.

Ensured the consistency in the preparation of all food items for a la carte and buffet menus according to the hotel recipes and standards.

Researched and prepared a new menu for “The Green House”, a cafe within the hotel.

Commis Chef Apr 2017- Jul 2017

The House of MG Ahmedabad, Gujarat, India

Roles and responsibilities:

Mastered Guajarati cuisine and assisted the team in the preparation; preparing new recipes for further developing the menu.

Assisted and monitored food stocks and stock movement.

Ensured minimum kitchen wastage.

Complied with conditions of food hygiene policies.

Maintained cleanliness of all kitchen areas, and assisted kitchen staff to clean, store and maintain all kitchen equipment, supplies and food inventories

Commis Chef Jul 2016 – Mar 2017

Hyatt Regency Ahmedabad, Gujarat, India

Roles and responsibilities:

Prepared mise-en-place for the cold section at the Italian restaurant “Tinello”.

Prepared of sauces, soups, salads and live counters for the banquets.

Prepared and performed setup for the executive lounge, also prepare and deliver orders for the in-house cafe “Chai shop” and in-room dining.

Voluntary Kitchen Training (8 weeks) Apr 2015 – June 2015

Hyatt Regency Ahmedabad, Gujarat, India

Prepared Indian gravies, chutneys, breads, batters, regional dishes and other ala carte items.

Prepared menu items for lunch and dinner operations in addition to breakfast service under the supervision of the chef in charge.

EDUCATION

Bachelor of Hotel Management 2013-2016

Institute of Hotel Management Mumbai, India

Industrial Training (17 weeks) December 2014 – March 2015

Mövenpick JBR Dubai

Diploma in Sales and Marketing 2015

Ahmedabad Management Association (AMA) Ahmedabad, Gujarat, India

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