SHAHRUKH MOMIN
chef
Ajman,Ajman
Summary
A seasoned Chef De Partie from The Oberoi Hotel and Resort, I excel in menu creation and kitchen efficiency, enhancing guest satisfaction through innovative dishes and dietary accommodations. My expertise in pastry techniques and team management has consistently fostered a creative and efficient kitchen environment, reducing food waste by implementing strategic inventory management.
Overview
13
13
years of professional experience
4
4
years of post-secondary education
Work History
Chef De Partie
The Oberoi Hotel and Resort
Ajman UAE
03.2023 - Current
- Interacting with the guest and understanding their dietary preference
- Menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the pastry kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated desserts paying special attention to garnishes and overall presentation.
- Rotated stock to use items before expiration date.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Demi Chef De Partie
Five Hotels
Dubai, United Arab Emirates
12.2021 - 03.2023
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supporting junior sous chef in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Pastry Chef
the Plate
Abu Dhabi, United Arab Emirates
10.2021 - 12.2021
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Maintained well-organized mise en place to keep work consistent.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Managed in-store, pick-up orders and catering needs.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
Demi Chef De Partie
JW Marriott Hotel
Pune -India
02.2019 - 10.2021
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Supported pastry chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
Commis Pastry Chef
Trident Hotel
Mumbai - India
02.2016 - 02.2019
Commis Chef
Masala Library by Jiggs Kalra
Mumbai -India
10.2015 - 02.2016
Intern
Meluha the Fern
Mumbai
06.2012 - 10.2012
Education
Post Graduation Diploma in Culinary Arts - Culinary
Culinary Academy of India (CAI)
Hyderabad-India 06.2014 - 05.2015
Bachelor of Science - Hospitality
Anjuman-i-islam's IHMCT
Mumbai-India 06.2011 - 05.2014
Skills
Proper food handling
Team management
Plating and presentation
Food presentation
Kitchen organization
Recruiting and training
Food spoilage prevention
Culinary arts
Dessert creation
Pastry techniques
Ingredient sourcing
Proper food handling
Timeline
Chef De Partie
The Oberoi Hotel and Resort
03.2023 - Current
Demi Chef De Partie
Five Hotels
12.2021 - 03.2023
Pastry Chef
the Plate
10.2021 - 12.2021
Demi Chef De Partie
JW Marriott Hotel
02.2019 - 10.2021
Commis Pastry Chef
Trident Hotel
02.2016 - 02.2019
Commis Chef
Masala Library by Jiggs Kalra
10.2015 - 02.2016
Post Graduation Diploma in Culinary Arts - Culinary
Culinary Academy of India (CAI)
06.2014 - 05.2015
Intern
Meluha the Fern
06.2012 - 10.2012
Bachelor of Science - Hospitality
Anjuman-i-islam's IHMCT
06.2011 - 05.2014