PRINCE DSOUZA
DUBAI
Summary
Excellent inter personal, management and leadership skills to make a positive contribution and confidently lead a team.
Multitasks and manages time well to handle high tempo work. High-energy kitchen team member with flexibility to cook delicious dishes from different cuisines, ingredients and recipes. Highly organized and hardworking with focus on efficiency and consistency.
Overview
12
12
years of professional experience
Work History
Demi Chef De Partie
Voco Bonnington Hotel
07.2023 - Current
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
Chef De Partie
Al Maha Government Catering
01.2023 - 07.2023
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Followed recipe specifications strictly to produce high volume of food orders.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Maintained clean and tidy food preparation areas.
- Ensure adequacy of supplies at all times.
- Place orders in a timely manner.
- Manage ingredients that should be frequently available on a daily basis.
- Follow the directions of the executive and sous chef.
- Suggest new ways of presentation of dishes.
- Suggest new rules and procedures for optimizing the cooking process.
- Assisting in other areas of the kitchen when required.
- Handling 20 locations for food service.
- Making own creativity for the Buffet setup.
Demi Chef De Partie
Raddisson Red Hotel
05.2021 - 01.2023
- Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
- Maintain food hygiene policies
- Accepting store deliveries
- Control food stock and food cost in kitchen.
- To Ensure all stocks are well maintained.
- To ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
- To ensure proper sanitation and cleanliness of surfaces and storage containers.
- To Ensure constant innovation in buffet preparation and presentation.
- Inform F&B service staff of available items and available chef special menu.
- Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Preparing healthy diet menu.
- Making different types of salads for the buffet.
- Responsible to maintain food logs.
Chef Commis I(Cold Kitchen)
Aloft Hotel AbuDhabi
08.2018 - 04.2021
- Carried out tasks assigned by Chef De Partie.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Controlled and minimized food waste.
- Cooked and presented dished in line with standardized recipes.
- Followed precise recipe cards and food preparation procedures.
- Met high standards of food hygiene and safety.
- Quality-checked items for quantity and presentation.
- Stored foodstuffs and ingredients in established manner.
- Complied with food safety regulations.
Chef Commis II
Royal Rose Hotel
07.2015 - 07.2018
- Carried out tasks assigned by Chef De Partie.
- Controlled and minimized food waste.
- Maintain a high standard of specified work.
- To monitor stock movement and be responsible for ordering on your section.
- To carry out daily and weekly procedures, including temperature check, food labelling /dating and storage.
- To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Supported food service in busy restaurant environment.
- Complied with food safety regulations.
- Cooked and presented dished in line with standardised recipes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Chef Commis 3
Novotel Shrem Resort
05.2014 - 06.2015
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Kitchen Helper
Pompus Hotel
04.2013 - 04.2014
Education
Certificate of Higher Education -
R.K Patkar High School
Bachelor of Arts -
Balasaheb Khardekar College
Skills
- Plate display
- Food hygiene
- Buffet preparation
- Food preparation
- Safe food handling
- Teamwork
- Menu planning
- Excellent communication
Languages
English
Master or proficient
C2
Konkani
Bilingual or Proficient (C2)
English
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
Marathi
Bilingual or Proficient (C2)
Timeline
Demi Chef De Partie
Voco Bonnington Hotel
07.2023 - Current
Chef De Partie
Al Maha Government Catering
01.2023 - 07.2023
Demi Chef De Partie
Raddisson Red Hotel
05.2021 - 01.2023
Chef Commis I(Cold Kitchen)
Aloft Hotel AbuDhabi
08.2018 - 04.2021
Chef Commis II
Royal Rose Hotel
07.2015 - 07.2018
Chef Commis 3
Novotel Shrem Resort
05.2014 - 06.2015
Kitchen Helper
Pompus Hotel
04.2013 - 04.2014
Bachelor of Arts -
Balasaheb Khardekar College
Certificate of Higher Education -
R.K Patkar High School
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