Company InformationIt is the biggest buffet restaurant in Sydney. It holds around 500 cover serving around 150 hot and cold dishes with 3 specialty cuisine(Asian, Indian, Italian) . It usually do 1500 to 2100 covers whole day during normal weekends and around 38000 to 40000 cover for the whole month. We do more than a million dollar revenue every month.Job Information Working at the Garden Buffet restaurant at The Star as JrSous Chef and gradually progressing to Sous Chef within ayear. Assisted to open the renovated Harvest Buffet(14 million $ investment) in December2015. Assisted the Executive chef in design, menu planning, labor cost, flow of operation, WHS, HACCP standard etc to launce the renovated 14 million $ Harvest Buffet in December 2015.  Taking care of the operation successfully by achieving consistent positive feedback from guest. On a busy operation 15- 16 staff members work under meand in total the team comprise of 40 chefs in different positionwho report to me.Implemented new ideas for buffet set up, new menu and general operation resulting in successful run ofbusiness.Knowledge & experience in all operational and functional aspects of kitchen admin & stewarding operationsLeadership abilities including fostering an open and supportive environment where associates can have fun, take pride in their work and reach their potential.Been transferred to the events centre which usually does around 1000 pax plated dinner.Organizing the big functions with a team of junior sous chef, commie and the casual chefsLaunching the new menu, Ordering, Menu Planning according to seasonal availabilities, special events and Stock control.Rostering, Performance Appraisal of junior chefs andInterviewing prospective candidates.Sound knowledge of Kitchen P&L including labor and food costsStrong focus on Food Safely Systems including HACCP

Company InformationNamed Brasserie/Café of the Year at the TAA (NSW) Awards for Excellence in 2008, 2010, 2012, 2013 and Hall of Fame recipient for Brasserie/ Cafe of the Year in 2015 for TAA (NSW) Awards for Excellence. Feast offers an irresistible culinary spread with the renowned International Seafood Buffet.Job Information Working in the Feast Restaurant as chef saucier taking careof the operation of around 300 pax buffet and 80 pax a la carte.Overlooking the other 3 sections like Vegetable, Grill and lardersection comprising 7 chefs. Taking care of the kitchen in absence of the Sous chef inregards to the special requests of guests, maintenance of foodstandard, hygiene, workplace safety and guests complains. Worked in Garde Manager Kitchen as an in charge leading ateam of 2 buffet larder chefs, 1 fruit chef and 5 garde managerkitchen chefs. Garde Manager Kitchen serve cold items for around 200-300pax banqueting function, fruit and other cold item for 500-600pax breakfast and salads for Feast Restaurant. Ordering of vegetables, protein and dairy for almost wholekitchen keeping the budgeted food cost of 31% at par.

Company InformationMarket Doha is inspired by Jean-Georges Vongerichten’s concept of the “hotel as a home” and extends to the restaurant as a casual family kitchen. The menu features dishes inspired by the “greatest hits” of classic Jean-Georges Vongerichten cuisine emphasizing comfort and creativity allowing guests to try new flavor combinations and explore spices from other regions, all while remaining close to home.Job Information Worked in Market restaurant by Jean George three starMichelin chef (Number 1 restaurant in Doha Qatar for last 3years) as Chef Tournant. Handled the Michelin standard international cuisine.Maintained the Michelin standard in absence of junior souschef. Also lead a brigade of 13 junior chefs in absence of juniorsous chef. Opened the WAHM Kitchen serving Mediterranean foodwith a brigade of 5 Junior Chefs. Set the Standard of food,kitchen operation as well as worked on menu engineering.Achievements--Best Business Lunch , High Recommend Contemporary Food ,Time Out Doha 2012 -Best Restaurant in Qatar , Qatar Choice Awards.2012-Best European Contemporary Food and Best Business Lunch 2011 Time Out Doha.-World Travel Awards -*World's Leading Hotel & Residences-2012

Job Information Worked at Dunes restaurant serving grilled seafood. Dunesuse to earn maximum revenue for the hotel every month. Lead a team of 8 Chefs maintained a food cost of 26% byproper controlling the food ordering. Took the ownership of allthe food served to the guest in absent of the sous chef. Worked in banquet catering 300 to 400 pax (approx.)everyday serving all the international food served in anyfunction. Also worked in Da-luigi (Speciality Italian Restaurant) andMarket Grill (Speciality grill restaurant) for a brief period oftime taking care of the proper standard recipe and hygiene.