SAKAT KHAN
Al Satwa Dubai
Summary
Adept at crafting innovative dishes and enhancing kitchen efficiency, I honed my sushi techniques and resilience background spans high-volume service and meticulous health standards adherence, blending creativity with rigorous cost control. Achievements include leading team training and optimizing stock management, underscoring my commitment to culinary excellence and operational effectiveness.
Overview
18
18
years of professional experience
Work History
Demi Chef De Partie
Smoking Doll ,Asian Restaurant (Q-Gourmet Llc)
11.2021 - Current
- Creating and testing new sushi and wok dishes thai currys
- 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.
Chef De Partie
Sri Sampoorna Grand Multicuisine Restaurant
01.2019 - 10.2021
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Demi Chef De Partie
Fine Grill Restaurants
03.2017 - 10.2018
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
Commis Chef
HMS Host International
04.2015 - 02.2017
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Chef
Palace
10.2012 - 10.2014
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Commis -1
Expotel Hotel
12.2011 - 10.2012
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Commis-1
Hotel Urvashi Residency
06.2010 - 12.2011
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Commis-1
Hotel Quality Inn Residency
12.2009 - 06.2010
- Labeled and stored all food items correctly and checked expiration dates routinely.
Commis-II
Shezan Multicuisine Restaurant
09.2008 - 12.2009
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Commis-III
4 Seasons Multicuisine Restaurant
06.2006 - 08.2008
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Followed food safety practices and sanitation guidelines.
Education
Associate of Arts - Arts And Entertainment Management
Buddhadev College,Udayagiri
Jajpur03.2012
High School Diploma -
Laxminarayan Vidyapitha
Kalashri,Gopalpur,Jajpur03.2006
Skills
- Cooking methods
- Recipe Adaptation
- Sushi Techniques
- Stock management
- Creativity
- Health and Saftey(HACCP)
- Resilience
- Cost Control
Languages
English
Hindi
Arabic
Timeline
Demi Chef De Partie
Smoking Doll ,Asian Restaurant (Q-Gourmet Llc)
11.2021 - Current
Chef De Partie
Sri Sampoorna Grand Multicuisine Restaurant
01.2019 - 10.2021
Demi Chef De Partie
Fine Grill Restaurants
03.2017 - 10.2018
Commis Chef
HMS Host International
04.2015 - 02.2017
Chef
Palace
10.2012 - 10.2014
Commis -1
Expotel Hotel
12.2011 - 10.2012
Commis-1
Hotel Urvashi Residency
06.2010 - 12.2011
Commis-1
Hotel Quality Inn Residency
12.2009 - 06.2010
Commis-II
Shezan Multicuisine Restaurant
09.2008 - 12.2009
Commis-III
4 Seasons Multicuisine Restaurant
06.2006 - 08.2008
Associate of Arts - Arts And Entertainment Management
Buddhadev College,Udayagiri
High School Diploma -
Laxminarayan Vidyapitha
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