Summary
Overview
Work History
Education
Skills
Interests
PERSONAL DETAILS
Timeline
Hi, I’m

Kashaf Shaikh

Food And Beverage Associate
Dubai
Kashaf Shaikh

Summary

Talented Demi Chef de Partie with experience in luxury banquets, live cooking stations, and multi-cuisine operations. Expertise in food preparation and HACCP standards ensures high-quality output and efficient kitchen operations. Skilled in innovative menu development to enhance guest experiences while fostering a collaborative team environment.

Overview

3
Languages
4
years of professional experience

Work History

Abu Dhabi National Hotels catering

Demi Chef de Partie (DCDP)
11.2025 - Current

Job overview

  • oversaw bulk meal preparation and coordinated intensive kitchen activities to support service demands
  • overseeing bulk meal preparation and intensive kitchen activities
  • facilitating banquet and buffet culinary production
  • ensuring efficient kitchen coordination during high-traffic times
  • following HACCP guidelines and food safety protocols
  • ensured smooth kitchen operations during high-traffic times by coordinating staff and resources effectively
  • Managed catering orders effectively during peak times efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.

Jio World Drive

Commis 1 – Luxury Banquets & Multi Cuisine
10.2024 - 11.2025

Job overview

  • Executed luxury banquet and multi-cuisine kitchen operations
  • Supported chefs during large-scale banquet production
  • Facilitated buffet setup, food plating, and presentation for enhanced guest experience
  • Assisted chefs in meal preparation during busy service periods during large-scale banquet production
  • Maintained hygiene and safety standards

Plate & Pint

Commis 2 – Continental Cuisine
04.2023 - 09.2024

Job overview

  • executed continental recipes and prepared daily mise en place to support efficient kitchen workflow
  • streamlined hot kitchen operations and food service to enhance overall service speed
  • Maintained high food quality by inspecting dishes before serving to guests.
  • adhered to sops and hygiene protocols

Kofuko

Commis 3 – Japanese & Korean Cuisine
11.2022 - 02.2023

Job overview

  • coordinated preparation of Japanese and Korean cuisine
  • supported kitchen during critical service periods
  • Maintained organization and cleanliness of workstation to ensure efficient workflow.
  • Supported food preparation and plating efforts
  • Organized and prepped ingredients for meal preparation, guaranteeing uniformity in quality and freshness.

The St. Regis Mumbai

Culinary Trainee
06.2022 - 11.2022

Job overview

  • completed industrial training in premium hotel food service operations
  • Supported kitchen operations across multiple areas and banquet functions, enhancing overall service delivery.
  • acquired knowledge of professional kitchen standards and cleanliness procedures
  • Collaborated with kitchen staff to ensure timely service during peak dining hours.
  • Contributed ideas for seasonal dishes and specials during menu planning sessions, fostering creativity and innovation.
  • Demonstrated strong knife skills, resulting in precise cuts and reduced food waste.
  • Implemented portion control best practices, optimizing ingredient usage and ensuring consistent customer satisfaction.

Education

Institute of Hospitality Management (IHM Mumbai)
Mumbai, India

Bachelor of Science (B.Sc) from Hospitality Studies
01-2024

University Overview

Maharashtra State Board
India

Higher Secondary Certificate (HSC)
01-2020

University Overview

India

Secondary School Certificate (CBSE X)
01-2018

University Overview

Skills

Station cooking techniques

Large-scale meal preparation

Savory dish preparation

Asian cuisine expertise

Multi-cuisine cooking

Diverse cuisine knowledge

HACCP compliance

Skilled in FIFO stock handling

Real-time inventory management

Kitchen organization

Recipe adaptation

Prioritization strategies

Interpersonal communication skills

Interests

TRAVELLING

PHOTOGRAPHY

COOKING

PERSONAL DETAILS

PERSONAL DETAILS
  • Nationality: Indian
  • Current Location: Dubai, UAE
  • Visa Status: Employment Visa
  • Notice Period: 40 days

Timeline

Demi Chef de Partie (DCDP)
Abu Dhabi National Hotels catering
11.2025 - Current
Commis 1 – Luxury Banquets & Multi Cuisine
Jio World Drive
10.2024 - 11.2025
Commis 2 – Continental Cuisine
Plate & Pint
04.2023 - 09.2024
Commis 3 – Japanese & Korean Cuisine
Kofuko
11.2022 - 02.2023
Culinary Trainee
The St. Regis Mumbai
06.2022 - 11.2022
Secondary School Certificate (CBSE X)
Maharashtra State Board
Higher Secondary Certificate (HSC)
Institute of Hospitality Management (IHM Mumbai)
Bachelor of Science (B.Sc) from Hospitality Studies

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Kashaf ShaikhFood And Beverage Associate