Salakh Maravi
Dubai,UAR
Summary
Cook with experience in fine dining kitchens across Europe and the Middle East. Graduated with honors from Le Cordon Bleu Madrid before continuing my development at Clos, Disfrutar, Meal, and most recently Orfali Bros, where I progressed from Chef de Partie to Junior Sous Chef. Passionate about gastronomy, I am committed to continuous learning, attention to detail, and delivering the highest standards in every service.
Overview
1
1
year of post-secondary education
2
2
years of professional experience
Work history
Chef de Partie → Junior Sous Chef
Orfali bros restaurant
Dubai, UAE
09.2025 - Current
- Progressed from Chef de Partie to Junior Sous Chef in recognition of strong performance, leadership, and culinary consistency.
- Supervised and trained kitchen staff while coordinating daily service to ensure exceptional quality, efficiency, and consistency.
- Collaborated with senior chefs on menu development, recipe testing, and maintaining the restaurant’s culinary standards.
- Assisted in inventory management, ordering, scheduling, cost control, and HACCP compliance while supporting overall kitchen operations.
Chef de Partie
Meal Restaurant
Saint petersburg, Russia
01.2025 - 08.2025
- Manage a designated station during service, ensuring accurate preparation, timing, and presentation of dishes.
- Oversee mise en place and communicate with the sous chef to ensure the section is fully stocked and service-ready. Monitor inventory levels for the section,
- Assist with placing orders, and ensure proper stock rotation to minimize waste.
- Maintain hygiene and food safety standards at all times while guiding commis and junior team members during prep and service
Intern
Disfrutar restaurant
Barcelona, Spain
10.2024 - 12.2024
- Assisted in organizing and prepping ingredients for daily service, helping ensure smooth kitchen operations and timely dish preparation.
- Worked alongside the team to cook and assemble menu items, learning and applying culinary techniques while maintaining a clean workstation and following food safety standards.
Demi chef de partie
Clos restaurant
Madrid, Spain
02.2024 - 10.2024
- Started as a commis during my studies at Le Cordon Bleu and was promoted to Demi Chef de Partie based on performance and consistency.
- Supported station lead with mise en place, dish execution, and plating.
- Ensured consistency and maintained hygiene and safety standards
Education
Diploma - Culinary arts
Le Cordon Bleu Madrid
Spain 01.2024 - 09.2024
Skills
- Time management in kitchen
- Plating and presentation
- Team communication and collaboration
- Leadership
- Inventory management including stock control and ordering processes
- High attention to details
- Accurate recipe execution
- Ability to work under pressure
Languages
Arabic
Native
English
Advanced (C1)
Russian
Advanced (C1)
Spanish
Elementary
Timeline
Chef de Partie → Junior Sous Chef
Orfali bros restaurant
09.2025 - Current
Chef de Partie
Meal Restaurant
01.2025 - 08.2025
Intern
Disfrutar restaurant
10.2024 - 12.2024
Demi chef de partie
Clos restaurant
02.2024 - 10.2024
Diploma - Culinary arts
Le Cordon Bleu Madrid
01.2024 - 09.2024