Sandesh Sah
Abu Dhabi,United Arab Emirates
Summary
Experienced culinary professional with expertise in food preservation techniques, sauce making, and special dietary cooking. Demonstrates strong leadership in kitchen settings, ensuring compliance with hygiene standards and effective restaurant workflow management. Adept at adapting to menu changes while maintaining workstation organisation and creativity in cooking. Skilled in roasting, grilling, and utilising kitchen equipment to meet diverse dietary requirements. Committed to proactive learning and upholding food safety regulations to deliver exceptional dining experiences.
Overview
6
6
years of professional experience
6
6
years of post-secondary education
Work history
Demi chef de partie
Rosewood Hotel
Abu Dhabi, United Arab Emirates
11.2022 - Current
- Trained junior staff members to improve overall team performance.
- Assisted in preparing IRD and events, leading to successful large-scale services.
- Collaborated with senior chefs to innovate seasonal menus.
- Managed mise en place tasks before service hours for smoother operations during peak times.
- Participated actively in team briefings contributing towards open communication among staff members.
- Maintained consistency in food production, ensuring high standard of quality in every dish served.
- Prepared stocks, sauces and soups, enhancing flavour profiles of dishes.
- Ensured high quality dish presentation for improved customer satisfaction.
- Handled special dietary requests, catering to diverse customer needs.
- Contributed to cost control measures by reducing food waste levels.
- Participated in regular stock takes for accurate inventory management.
- Took charge of specific stations within kitchen as required.
- Improved kitchen efficiency by maintaining clean and organised workspaces.
- Implemented proper storage methods, prolonging freshness of ingredients.
- Enhanced hygiene standards with strict adherence to health and safety regulations.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Kept updated on latest culinary trends and techniques for ongoing personal development.
Commis chef
Rosewood Hotel
Abu Dhbai
01.2020 - 10.2022
- Participated in daily inventory checks to avoid ingredient shortages.
- Followed recipes meticulously, ensuring consistent dish quality.
- Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
- Managed waste efficiently to minimise restaurant costs.
- Maintained high hygiene standards throughout kitchen operations.
- Enforced health and safety guidelines amongst team, promoting safe working environment.
- Improved kitchen efficiency by maintaining clean and organised work area.
- Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
Intern
Rosewood Hotel
Abu Dhabi
10.2019 - 01.2020
- Adapted to fast-paced kitchen environment whilst maintaining quality standards during busy time.
- Gained proficiency in using various kitchen equipment for optimal cooking results.
- Practised knife skills under guidance of experienced chef, improving precision and speed.
- Studied several baking techniques under expert supervision leading to better baked goods.
- Complied with all hygiene rules at all times making safe working environment.
- Enhanced kitchen efficiency with strict adherence to health and safety regulations.
- Handled food inventory tasks, decreasing spoilage rates significantly.
- Showcased adaptability by filling in different roles as needed during peak hours.
- Prepared comprehensive reports to facilitate informed decision-making process.
- Solved complex problems with effective teamwork and communication skills.
- Provided valuable support for successful company events and meetings.
Education
Bachelor in Hospitality Management - Hospitality
Institute of International Management Science
Nepal 01.2017 - 01.2021
High School - Hotel
Everest Higher Secondary School
Nepal 07.2014 - 06.2016
Skills
- Food preservation techniques
- En-Place" organization
- Proactive learning attitude
- Food safety regulations awareness
- Dietary requirements knowledge
- Sauce making
- Creativity in cooking
- Kitchen equipment familiarity
- Restaurant workflow management
- Hygiene standards compliance
- Leadership in kitchen setting
- Special dietary cooking
- Adaptability with menu changes
- Workstation organization
- Roasting and grilling
Languages
English
Fluent
Affiliations
- Listening Music
- Checking different videos of cooking
Experience
- Worked in Aqua all-day dining restaurant
- Worked in Lebanese Kitchen for 6 months
- Currently working in In Room Dining
Timeline
Demi chef de partie
Rosewood Hotel
11.2022 - Current
Commis chef
Rosewood Hotel
01.2020 - 10.2022
Intern
Rosewood Hotel
10.2019 - 01.2020
Bachelor in Hospitality Management - Hospitality
Institute of International Management Science
01.2017 - 01.2021
High School - Hotel
Everest Higher Secondary School
07.2014 - 06.2016
Similar Profiles
SANE LAI YEESANE LAI YEE
F&B Supervisor and Wedding Specialist at ROSEWOOD HOTELF&B Supervisor and Wedding Specialist at ROSEWOOD HOTEL
Vishal TiwariVishal Tiwari
Housekeeping manager at Rosewood hotelHousekeeping manager at Rosewood hotel
Pubudu UdayangaPubudu Udayanga
ROOM ATTENDANT at Rosewood HotelROOM ATTENDANT at Rosewood Hotel
SEAHAM MOHAMEDSAIDSEAHAM MOHAMEDSAID
REMITTENCE TELLER at AL BADER EXCHANGEREMITTENCE TELLER at AL BADER EXCHANGE
Nejla LatheefNejla Latheef
Pharmacist at T.M.J PharmacyPharmacist at T.M.J Pharmacy