DIPEN JIREL

• Assisted head chef in delivering quality dishes within tight deadlines.
• Supervised junior staff, ensuring efficient teamwork during service hours.
• Gained expertise in a variety of cuisines from around the world.
• Improved presentation of dishes by incorporating innovative plating techniques.
• Trained apprentice chefs, improving their culinary skills substantially.
• Streamlined kitchen operations, leading to smoother service during busy periods.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Maintained inventory control without compromising on food quality or taste.
• Adapted quickly under high-pressure situations to deliver consistent results.
• Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Managed portion control effectively, reducing waste significantly.
• Demonstrated versatility by preparing both hot and cold meals as required.
• Worked closely with senior chefs for menu planning.

• Safely operated kitchen equipment, including industrial size mixers.
• Developed menus and created new dishes based on trends and seasons.
• Cleaned counters with sanitising agents to prevent food-borne illness.
• Designed new ways to present and enhance dishes.
• Planned dishes to reduce food costs and maximise gross profits.
• Followed strict health and safety guidelines in kitchen.
• Developed high-quality dishes for guests, including starters, mains and desserts.
• Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
• Helped prevent waste of food of any kind and overproduction of mis-en-place.
• Received, recorded and accounted for supplies and deliveries.
• Offered right training and optimum guidance to junior chefs and trainees.
• Delegated jobs to junior chefs and apprentices and offered support when necessary.
• Worked with sous chef to manage day-to-day rostering of catering team.
• Provided supervision of shift staff in line with established policies and guidelines.

• Work according to the menu specifications by the sous chef.
• Keep work area at all times in hygienic conditions according to the hotel standard
• Control food stock and food cost in the section.
• Prepare the daily mis-en- place and food production in different sections of the outlet.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new product.
• Support chef de partie in the daily operation and work.
• Able to work under pressure in order to succeed in role.
• Flexible to work in any shift given from sous chef.
• Able to handle all of the food production A la carte and buffet for any shift.
• Strong communication regarding daily operation.
• Assisting Chef de partie to prepare food daily operations.
• Consistently offer professional, friendly and proactive fellow colleagues.
• Preparing and service all food items Al carte and buffet menus according to hotel standard recipe.
• Actively share ideas, opinion and sharing ideas in daily operations.
• Having full knowledge of menu items daily features and promotions.
• Maintaining proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure and following kitchen polices, procedure, service standard as per HACCP standard in UAE law.
• Monitoring HACCP log book and expiry label.
• Closely monitored kitchen operations to ensure kitchen health and safety procedures were followed.
• Offered creative input on new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
• Helped sous chef and head chef create new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
• Planned dishes to reduce food costs and maximise gross profits.

MAIN KITCHEN, FINE DINING, BANQUETING, ASIAN RESTAURANT

• Managed the preparations of meal ingredients, carrying out tasks such as chopping, cutting, dicing and washing.
• Assisted in the preparation of customer meals, including breakfast, lunch and dinner.
• Helped sous chef and head chef create new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
• Ensured kitchens stayed clean, tidy and hygienic by mopping floors and sanitising preparation tables.
• Offered creative input on new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
• Stayed within kitchen health and safety standards by cleaning preparation tables, and wearing appropriate PPE.
• Stayed up to date in menu developments, changes and removal by attending chef meetings.
• Ensured minimal kitchen waste by accurately portioning food and ordering sufficient ingredient supplies.
• Upheld standards by assessing ingredient quality and final products.
• Assisted sous chefs in the training and on boarding of junior chefs, managing training aspects such as best practices and health regulations
• Followed strict health and safety guidelines in kitchen.
• Worked with sous chef to manage day-to-day rostering of catering team.
• Prepared and cooked high quality food following recipes and menu guidelines.
• Delegated jobs to junior chefs and apprentices and offered support when necessary.

• Type 4 star Hotel
• Helping for hot and cold continental section.
• Responsible for pick- up food stuffs, maintain dry store, cold store and deep freezer.
• Getting idea by helping other out such as pool kitchen and grade manager.
• Opening and closing kitchen, taking care of equipment's, doing Al carte standard as per HACCP.
• Maintaining standard recipes as per company hygiene policy, preparing food as per guest request.