Neelam
Dubai
Summary
Creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, production and inventory to control food and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
8
8
years of professional experience
Work History
Chef De Partie
DOUBLE TREE BY HILTON
DUBAI
03.2023 - Current
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
Demi Chef De Partie
THE OBEROI BEACH RESORT
Al Zorah
11.2021 - 03.2023
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Organized ingredients for each dish on station according to recipes and plating guidelines.
- Ensured quality control of dishes before they were served to guests.
- Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
Demi Chef De Partie
THE FERN RESIDENCY (PRE-OPENING)
Morbi
10.2019 - 03.2020
Commis
MARRIOT WATERFRONT
Baltimore
10.2017 - 10.2018
Commis
TAJ SWARNA (PRE-OPENING)
Amritsar
10.2016 - 09.2017
Commis III
DOUBLE TREE BY HILTON
Agra
02.2016 - 08.2016
Education
Bachelor of Science - Hospitality and hotel Administration
Institute of Hotel Mangament
Lucknow, UP, India01.2015
Internship - Food Production, Housekeeping, Front Office, F&B Service
ITC Mughal
Agra, UP, India10.2013
Intermediate - Commerce with Mathematics
GTB Public School, Meerut, U.P.
01.2011
Skills
- Dish Preparation
- Garnishes
- Culinary Arts
- Hospitality
- Special Events
- Plating and Presentation
- Food Allergy Understanding
- Inventory Oversight
- Cost Control
- Portion Control
- Food Safety
- Food Preparation
- Ordering and Requisitions
- Menu Development
- Staff Training
Functional Competencies
- Expertise in cooking variety of different dishes.
- An awareness of all health and hygiene requirements.
- Experience of working in coffee shop restaurant.
- A good track record for achieving hotels goal.
- Handling customer queries & feedbacks.
Roles And Responsibilities
- Responsible for smooth functioning of the kitchen.
- Coordination with other team members.
- Preparing Mise en place.
- Ensure that all safety & health requirements are met.
- Responsible for maintaining records of stock inventory.
- Make sure that all food prepared in the kitchen is up to the standard.
- Ensure proper plating & portion of the food is done.
- Take proper training from time to time.
- Maintain the highest standard of hygiene & cleanliness.
Awards
Quick Chef Winner an intra college competition by IHM lucknow. T.O.P.S Nominated by the Baltimore Marriot Waterfront USA.
Disclaimer
I hereby declared that all the information given above is true.
Timeline
Chef De Partie
DOUBLE TREE BY HILTON
03.2023 - Current
Demi Chef De Partie
THE OBEROI BEACH RESORT
11.2021 - 03.2023
Demi Chef De Partie
THE FERN RESIDENCY (PRE-OPENING)
10.2019 - 03.2020
Commis
MARRIOT WATERFRONT
10.2017 - 10.2018
Commis
TAJ SWARNA (PRE-OPENING)
10.2016 - 09.2017
Commis III
DOUBLE TREE BY HILTON
02.2016 - 08.2016
Bachelor of Science - Hospitality and hotel Administration
Institute of Hotel Mangament
Internship - Food Production, Housekeeping, Front Office, F&B Service
ITC Mughal
Intermediate - Commerce with Mathematics
GTB Public School, Meerut, U.P.
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