Nishad Poovalappu
Dubai,UAE
Summary
Chef with expertise in butchery and continental cuisine, recognized for successful catering at high-profile events including Dubai F1 and royal weddings. Proven leadership in team management, HACCP compliance, and cost control. Skilled in Adaco procurement and POS systems to enhance kitchen efficiency. Dedicated to maintaining quality and operational excellence in dynamic environments.
Overview
11
11
years of professional experience
9
9
years of post-secondary education
Work history
Demi chef de partie
Dubai World Trade Centre
Dubai
05.2018 - Current
- Oversaw preparation and supply of meat, poultry, and fish for all sections during high-profile events such as Dubai Airshow, F1 race, Gitex, and royal weddings, catering to 5000 pax.
- Managed and directed a team of 15 to ensure seamless workflow and timely task execution.
- Collaborated with chef de partie to strategise and organise high-volume butchery operations.
- Ensured compliance with HACCP standards to maintain hygiene and precise portioning for both bulk and fine dining.
- Optimised stock rotation processes (FIFO) to minimise wastage and enhance cost efficiency.
Commi-1
Adnac
Abu Dhabi
02.2016 - 01.2018
- Oversaw cutting of meat, poultry, and fish for daily operations and special events.
- Facilitated preparation of diverse continental dishes, including soups, salads, and main courses.
- Ensured strict adherence to hygiene and HACCP standards in a busy kitchen environment.
- Implemented cost control measures by enforcing portion standards and reducing waste.
- Partnered with chefs to innovate and design seasonal menu offerings.
- Mentored junior kitchen staff, fostering a more efficient team environment.
- Optimised food preparation workflows, significantly cutting down on waste and associated costs.
Commi-2
IBIS, Dubai World Trade Centre
Dubai
08.2014 - 01.2016
- Produced high-quality Italian dishes by creating pasta sauces, risottos, and antipasti to meet restaurant standards.
- Supported efficient mise en place and bulk production for daily menus and special events to facilitate prompt service.
- Monitored hygiene practices and implemented FIFO stock control methods to minimise food wastage.
- Completed assigned tasks within set deadlines.
- Maintained clean work areas and equipment to uphold hygiene standards.
Education
High School -
Calicet Higher Education School
Kerala 01.2001 - 02.2010
Skills
- Procurement and inventory management
- Adaco expertise
- Meat preparation skills
- HACCP certification
- Butchery equipment operation
- Knife handling expertise
- Culinary teamwork
- Leadership qualities
Languages
English
Upper intermediate
Hindi
Native
Malayalam
Native
Timeline
Demi chef de partie
Dubai World Trade Centre
05.2018 - Current
Commi-1
Adnac
02.2016 - 01.2018
Commi-2
IBIS, Dubai World Trade Centre
08.2014 - 01.2016
High School -
Calicet Higher Education School
01.2001 - 02.2010