Bharathi dasan Mathivanan
Dubai,UAE
Overview
2024
2024
years of professional experience
Work history
Chef De Partie
Rickys Restaurant, JVC
Dubai
01.2003
- Worked in restaurant, all day dining restaurant doing more than 100 covers in both lunch and dinner operations
- Job Responsibilities
- Restaurant as part of kitchen responsible person to makehealthy and delicious meals for the customers
- Being a part of restaurant core team contributed for achieving BEST ALL DAY
- DINING and BRUNCH
- Leading the Team and Co-ordinating with Head Chef for planning and routine special menus
- Ensuring consistent great food production, in line with the high quality standards
- Monitoring the food regularly for freshness and temperature appropriateness as per the health and hygiene standards
- Leading the production line in the absence of my kitchen executive
- Managing training and training report for Commis and Demi Chef de partie
- Monitoring portion and waste control to maintain profit margins
- Checking the cost and ordering the food store
Commi III Chef
CalicutTower Hotel
Dubai
1 1 - Current
- Business savvy, detail-oriented Chef with 10+ years of experience maintaining high food- quality standards, regulating and optimizing the flow of the kitchen and motivating the kitchen staff to consistently perform with excellence.
Chef De Partie
H Hotel
Dubai, UAW
05.2019 - 09.2021
- Provide assistance to the Sous Chef to ensure smooth kitchen operations Interact with individuals in the central kitchen section Follow protocols and standards on kitchen service
- Ensure all kitchen colleagues are following company standards Work with the kitchen team in determining food inventory needs, stockingand ordering
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues ” Ensure the consistency in the preparation of all food items for a la carte and buffet menus according to hotel recipes and standards
- Actively share ideas, opinions and suggestions in daily shift briefings
- Ensure all kitchen Colleagues are aware of standards andexpectations
- Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
- Continually strive to improve food preparation and presentations
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage
- Have full knowledge of all menu items, daily features and promotions.
Demi Chef de Partie
Yildisaray Star Restaurant
Dubai
02.2015 - 08.2018
- Worked in grill section and Lunch, Dinner operation
Chef de partie, Commi I Chef
Yildisaray Restaurant
Dubai
02.2013 - 02.2015
- And Souschef Care and maintenance of the kitchen area
- Ordering and Quality Checks of all ingredients for ala-carte menus Conduct Training for new team members
- Maintaining the logs for foods and ensuring food hygiene/grooming
- Reporting to Chef De Partie
- Maintaining the kitchen area and ordering supplies Ensuring quality checks for all ingredients of the ala-carte menus Training and grooming new team members
- Selection of menu assortments for brunch with the senior chef Maintaining food hygiene and grooming
Commi II Chef
Continental Kitchen - Mgrill Restaurant
03.2009 - 08.2010
Education
Industrial Exposure Training - Prominade Hotel - Management & Catering Technology
Best Hotel Management and Catering Institute
01.2019
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2008
Skills
- Languages & Computer
- English Hindi
- Malayalam Tamil
- MS-Office/Word/Excel
Languages
English
Fluent
Timeline
Chef De Partie
H Hotel
05.2019 - 09.2021
Demi Chef de Partie
Yildisaray Star Restaurant
02.2015 - 08.2018
Chef de partie, Commi I Chef
Yildisaray Restaurant
02.2013 - 02.2015
Commi II Chef
Continental Kitchen - Mgrill Restaurant
03.2009 - 08.2010
Chef De Partie
Rickys Restaurant, JVC
01.2003
Industrial Exposure Training - Prominade Hotel - Management & Catering Technology
Best Hotel Management and Catering Institute
Commi III Chef
CalicutTower Hotel
1 1 - Current
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