Work History

Work History
Oct 2014 - Present

Chef

Desert Palm, a Per AQUUM Retreat,  Dubai, United Arab Emirates

Second in-charge of the RARE restaurant.
Customer focus – Build and maintain positive relationships with all internal customers and guests in order to anticipate their needs.
Daily controlling of production to make sure that standards are being met and checking the setup of stations is on time for the service period.
Make sure all food is prepared as per standard recipes and the quality and quantity meets the set standards.
Assist Sous chef in planning the weekly brunch menu and special festive menus.
Notify and communicate Sous chef of any problems or complaints or solve immediately when they arise – EMPOWERMENT
Attend and participate in daily briefings and other meetings as scheduled and following ordering systems and rules.
To be aware of occupational health and safety responsibilities and initiate action to correct a hazardous situation and notify concerned department of potential dangers.
Check inventories to see proper storage and rotation of stock and maintain a clean and hygienic work area.
Check that all food items are covered, labeled and dated for storage as per HACCP standards and perform duties and special projects as assigned.
Check to make sure all equipment, work surface and area are clean after each service period.
Participate and conduct taste panels and attend training sessions as scheduled.
Check to ensure all HACCP checklists are documented properly and monitor adherence to safety, hygiene and cleanliness standards.
Train the staff to be efficient in day to day operations and ensure good physical upkeep of equipment and utensils.

Nov 2011 - Aug 2014

Chef de Partie     

Wheeler’s of St. James’s by Marko Pierre  White, DIFC, Dubai, United Arab Emirates

Checking the setup and mise en place of stations is completed on time for each service period.
Preparing and presenting the dishes as per standard recipes.
Communicate with seniors of any issues or changes in the department. Check inventories and ordering of products.
Check that all food items are covered, labeled and dated for storage as per HACCP standards.
Check to make sure all equipment, work surface and area are clean after each service period.
Documentation of all HACCP sheets.
Assist Chefs in planning the Menus for upcoming events
Train the junior colleagues in cooking and presenting the dishes as per menu.

Sep 2009 - Aug 2010

Executive Chef

Nak-Sel Boutique Hotel & Spa: Paro: Bhutan

Member of the Initial Project Plan
Assisted the Project Engineer in designing the interior of various departments and outlets, landscaping and procurement section.
Managed the complete procurement of kitchen equipment.
Recruited staffs, planned and ran a four month training program for the core staff.
Designed SOPs, Training Manuals, Formats & Checklists.
Soft opening of the hotel was done successfully.

Oct 2006 - Jun 2009

Chef De Partie 

Taj Tashi, Thimphu: Bhutan

I assisted in preparing for the Hotel opening which provided me with a unique and valuable experience and sense of great personal achievement.
Provided superior quality of kitchen operations, cost efficient food and beverage products that satisfy customers while at the same time meeting the established quality and presentation standards.
Prepared and monitored food and beverage budgets and maintained appropriate documentation for sales, costs and inventory control for effective indenting of supplies.
Planned Menus, created standard recipes for use in the restaurant and managed costing, staffing, sampling of particular departments along with portion standardization and supervision of food preparation.
Facilitated learning and development of team members.
Followed up and took necessary action on food complaints.
Ensured that the quality and quantity standards of food preparation and presentation were adhered to in the outlets by close supervision of the commis.
Assisted Executive Chef to co-ordinate with the purchase department.
Monitored adherence to safety, hygiene and cleanliness standards (HACCP)
Trained the staff to be efficient in day to day operations and ensured good physical upkeep of equipment and utensils.
Interacted with customers whenever required for special menu preferences. Addressed any grievance in the Department.
Enhanced the morale of the staff by coordinating their activities and running effective relationship building activities.
Preparing duty rosters and leave records of the staff and documenting the Critical Control Points.
Implemented the various Business Excellence Modules and Initiatives of the company in the Department.

Feb 2007 - Jul 2007

Chef De Partie

Jai Mahal Palace Jaipur – India

Cross - Exposure
Specialization in western cuisine, American cuisine, Chinese, Indian and Tandoori. Knowledge of Bakery & Confectionary as.
Learnt tact and confidence in dealing with the guests.
Gained ability to support and sustain a positive working environment that fosters team performance with strong communication and relationship management skills.
Achieved to learn various business excellence modules and Initiatives of the Company.

Aug 2005 - Nov 2006

Chef De Partie

Hotel Zhiwaling  Paro: Bhutan    

Achieved an experience of opening the hotel.
Trained Production & Service staff for 3 months & learned how to set up a new kitchen.
Planned and carried out food festivals
Set up a new organic Garden for the daily requirement of fresh herbs & lettuce.

Mar 2005 - Aug 2005

Demi Chef de Partie

Aman Resorts Punakha: Bhutan

Achieved an experience of opening a new outlet.
Planned the Menu for different occasions.
Trained newly joined staff.
Planned & carried out different various ODCs.

Mar 2004 - Feb 2005

Commis II

Aman Resort  Paro: Bhutan

Achieved an experience of opening a new hotel.
Learned the All time hands on cooking helped to expertise different cuisines.
Cross Exposure Training in Bakery & Confectionary,
Learned the Skills in Butchery.
Attended Train the Trainer Course Program.
Trained under Chefs from different Aman Resorts.
Learnt the basics of cuisines.
Learnt the speed & time management while serving in busy informant.

Education

Education
Jul 2008 - Feb 2010

Diploma  of Advanced Studies in Hotel Management

HWZ University of Applied Sciences for Business Administration               Zurich.
1997

XII Science

Isc Board
1995

Class X

DHSS Paro, Bhutan

Skills

Skills

Excellent computer skills:
(MS Word, MS Excel, MS PowerPoint, PMS(Property Management System), Micros and other operational systems)
Project Management skills.
Excellent adaptability to upcoming technologies and environments.
Effective team management & leadership skills.
Excellent trainer in my field of expertise.