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
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
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
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
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
02.2016 - 02.2019
Commis Chef
Masala Library by Jiggs Kalra
Mumbai
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
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
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