• Focused on maintaining the quality food production from the sections, by maintaining a high standard of Hygiene & Cleanliness in the kitchen.• Handling meat cutting in absence of butcher.• Taking care of Food Requisition and ordering by maintaining proper Par stock.• Conducting Food tasting & training's for restaurant as well as kitchen Associates.

• Proven capable of handling quantity kitchen by been a part of the pre- opening team of the All Day Dining kitchen & Banquet.• After the opening of the all day dining successfully opened the steak house with active participation in planning & managing the kitchen & it’s OSNE.• Assisted the Chef for menu planning, food tasting & creating the plating guide.• Handled grill, hot and cold section by maintaining Hygiene & cleanliness in the kitchen• Has been a part of the production team in Formula-1 2012, Rugby in JW Marriott, Dubai & Task Force in The Ritz-Carlton Jumeirah.

• Supervised and ensured that food is prepared as per specification & standards of the company.• Trained kitchen staff in improving work performance, cost control, hygiene, work Safety and conduct inventory on weekly basis.

• Worked as a Roast Cook Chief in the Galley.• Handling cooking of all the meat items by taking the production count from Sr. Sous Chef and giving the feedback after each sitting.• To marinate all the meat items properly as per the recipes, maintaining all the HACCP logs and hygiene standards.

Section in charge alternatively of hot, live kitchen, cold section. Preparing food as per the KOT. Maintained the proper handling of store requisition,inventory by following FIFO and hygiene standard as per the HACCP guidelines.