Senior Chef de Partie with 13+ Years Experience in Bahrain and India

Executive Summary

Experienced Chef de Partie with over 13+ years in maintaining high food-quality

standards and optimizing kitchen operations. Skilled in using various kitchen equipment and advanced culinary techniques, including baking and pastry. Strong leadership and time management abilities, with up-to-date knowledge of cooking techniques and sanitation regulations. Known for motivating staff and ensuring kitchen efficiency and excellence.

SANJAY SHARMA

Chef De Partie

Work Experience

Demi Chef De Partie July 2024 - Jan 2025

Brunch & Cake City Center Bahrain Bahrain.

Assist in food preparation and cooking across assigned kitchen sections, ensuring dishes are prepared to high standards.

Maintain cleanliness and organization of the kitchen station. Support the Chef de Partie & Sous Chef in operations, including inventory checks, stock rotation, and reporting shortages.

Train and mentor junior kitchen staff, helping to improve team efficiency and maintain consistency in food production.

Demi Chef De Partie Jun 2021 - July 2024

Dome Cafe - Manama Bahrain.

Oversaw food preparation in central and hot/cold kitchens, ensuring all culinary standards and quality controls were met.

Assisted in creating and refining menus for diverse, high-quality offerings. Conducted final checks & polished dishes to meet presentation standards. Coordinated equipment maintenance and arranged repairs as needed. Managed kitchen staff hiring, training, performance, payroll & attendance. Ensured compliance with nutrition, sanitation, and safety regulations. Specialize in Arabic, North Indian, and South biryanis and curries. Maintain adequate supplies and efficiently manage daily inventory. Place orders promptly and ensure timely ingredient availability. Follow detailed directions from executive and sous chefs for consistency. Maintained cleanliness, conducted stocktaking, and ordered supplies. Culinary Skills

Indian Spice Mastery

Tandoori Cooking

Rice Dishes

Curries and Gravies

Creativity and Innovation

Biryani & Pulao Preparation

Sauce & Marinade Creation

Vegetable Preparation

Hot Kitchen Skills

Cold Kitchen Skills

Ingredient Knowledge

Menu Planning

Food Presentation

Food Safety and Hygiene

Computer Skills

Microsoft Word

Microsoft PowerPoint

Microsoft Excel

Microsoft Outlook

Social Media Management

Google Drive

Virtual Meetings (Zoom)

Social Media Marketing

Internet Navigation

Basic Computer Skills

Chef De Partie Jan 2025 - Present

Elite Seef Residence & Hotel Bahrain.

Prepare, cook, and present a variety of hot dishes according to restaurant standards, customer preferences, and plating guidelines. Manage a specific kitchen station, ensuring consistent cleanliness, optimal workflow, and efficiency during service hours.

Follow all food safety and hygiene regulations strictly. Apply various advanced techniques, such as grilling, sautéing, roasting, baking, and steaming, to enhance flavor and texture. Assist in inventory management, check stock levels, and report shortages. Contribute to menu planning, suggest dish improvements, and participate in training new kitchen staff when required.

Commis - II (North Indian cuisine) May 2012 - Sep 2016 Cygnett Park Asia Jammu and Kashmir.

Prepare North Indian dishes, ensuring adherence to quality standards. Maintain organization of ingredients, ensuring storage and freshness. Uphold cleanliness in the kitchen, adhering to hygiene regulations. Oversee food inventory, manage stock levels, and place orders as needed. Supervise and mentor kitchen staff, providing training and guidance. Monitor and maintain high standards for food quality and presentation. Assist in managing food costs and adhering to budget constraints. Contribute to menu planning, continually improving culinary offerings. Honours & Awards

DR. Jaafar Mansoor Ali Ahmed Almutawa.

HACCP Food and Safety Level 1.

Education

Higher Secondary School Certificate.

National Institute of Open Schooling - India.

2022

Passport Details

Passport No: U3315537 Visa Status: Sponser Required Date of Issue: 23/12/2020 Date of Expiry: 22/12/2030 Declaration

I certify that the information provided in this resume is true & accurate to the best of my knowledge.

SANJAY SHARMA

Personal Skills

Pressure Management

Strong Work Ethic

Teamwork Collaboration

Quick Adaptability

Organizational Ability

Relationship Building

Honest Punctuality

Hardworking Attitude

Clear Communication

Attention to Detail

Personal Details

Date of Birth: 17/11/1991

Gender: Male

Nationality: Indian

Languages Known

English

Hindi

Reference

Will be provided upon request.

Assistant Cook (North Indian cuisine) Sep 2016 - Oct 2019 Hotel Atul Regency India.

Assisted head chef in preparing various North Indian dishes, including biryanis, curries, and tandoori specialties.

Managed inventory of spices and ingredients, ensuring freshness. Applied traditional North Indian cooking techniques, such as tempering spices and marinating meats, while also operating tandoor ovens. Ensured taste, texture & presentation of dishes met restaurant standards. Maintained cleanliness in the kitchen, adhering to food safety regulations. Occasionally interacted with guests to provide recommendations. Assisted in training new kitchen staff on techniques and procedures. Contributed to menu development and brainstorming for new dishes.

Contact this candidate