Summary
Overview
Work history
Education
Skills
Languages
Reference Chef Sabin
Timeline
Generic
GAUTAM KC

GAUTAM KC

Dubai,UAE

Summary

Experienced in seafood processing and food preservation techniques, with a strong understanding of food safety regulations. Proficient in culinary mathematics, restaurant workflow management, and health and safety certification. Skilled in roasting and grilling, sauce making, butchery techniques, and fry section operation. Adept at ingredient ordering, knife skills, and maintaining high standards of food hygiene. Basic computer literacy enhances operational efficiency.

Offering strong foundation in culinary basics and keen willingness to learn. Knowledgeable about food preparation, kitchen safety, and working collaboratively within team. Ready to use and develop knife skills, time management, and creativity in D CDP.

Overview

5
5
years of professional experience

Work history

Commis chef

Sirupate Trout Tarm & Resort Pvt.Ltd
Lalitpur , Nepal
04.2020 - 11.2022
  • Assisted in large-scale catering events, ensuring successful execution.
  • Maintained high hygiene standards throughout kitchen operations.
  • Organised storage areas for easy access to ingredients during busy periods.
  • Trained under experienced chefs increasing professional culinary skills.

Commis Chef

Ula Beach Club
Dubai, UAE
11.2023 - 10.2024
  • Seasoned various meats and peeled, washed and chopped vegetables.
  • Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
  • Participated in daily inventory checks to avoid ingredient shortages.
  • Organised storage areas for easy access to ingredients during busy periods.
  • Prepared ingredients for head chef to ensure efficient service.
  • Periodically cleaned kitchen stations in line with sanitation regulations.
  • Met high standards of food hygiene and safety.

Demi chef de partie

Ula beach club
Dubai, UAE
10.2024 - Current
  • Assisted in the preparation of meals by following precise culinary techniques.
  • Developed new recipes, resulting in diverse menu options.
  • Implemented proper storage methods, prolonging freshness of ingredients.
  • Contributed to cost control measures by reducing food waste levels.
  • Prepared stocks, sauces and soups, enhancing flavour profiles of dishes.
  • Maintained consistency in food production, ensuring a high standard of quality in every dish served.
  • Assisted in preparing banquets and events, leading to successful large-scale services.
  • Enhanced hygiene standards with strict adherence to health and safety regulations.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

Education

Diploma - Hotel Management

Oasis hotel training center
Kathmandu
10.2018 - 01.2019

High School Diploma -

Sagarmatha multiple collage
Kathmandu

Skills

  • Seafood processing
  • Food safety regulations awareness
  • Food preservation techniques
  • Culinary mathematics
  • Health and safety certification
  • Restaurant workflow management
  • Roasting and grilling
  • Basic computer literacy
  • Sauce making
  • Butchery techniques
  • Food Hygiene
  • Ingredient ordering
  • Fry section operation
  • Knife skills

Languages

English
Fluent
Hindi
Fluent

Reference Chef Sabin

JR Sous Chef

+971582765255

chefshabin@uladubai.com

Timeline

Demi chef de partie

Ula beach club
10.2024 - Current

Commis Chef

Ula Beach Club
11.2023 - 10.2024

Commis chef

Sirupate Trout Tarm & Resort Pvt.Ltd
04.2020 - 11.2022

Diploma - Hotel Management

Oasis hotel training center
10.2018 - 01.2019

High School Diploma -

Sagarmatha multiple collage

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GAUTAM KC