Summary
Overview
Work History
Education
Skills
Timeline
Generic
Sharib Khan

Sharib Khan

Chef the partie
Dubai,Dubai

Summary

Resourceful Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards.

Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.

Loyal employee with solid understanding of training and mentoring employees. Dedicated team player, proactive and hands-on in task completion.

Overview

11
11
years of professional experience

Work History

Chef the Partie ( Italian restaurant)

One&only The Palm, Dubai
Dubai , United Arab Emirates
05.2022 - Current
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Experimented with new dishes while incorporating customer feedback.
  • Costed dishes to help improve menu profitability.
  • Created estimates of food and labour costs to set accurate operating budgets.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Built attractive displays of food items, enticing customers to make additional purchases.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimize cross-contamination risks.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.

Chef De Partie (Italian restaurant)

Shiv Vilas Resort
02.2020 - 04.2022
  • 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 (Italian restaurant)

Park inn by Radisson
12.2017 - 12.2019
  • 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.
  • Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

Commi 1 (Italian restaurant)

Hotel Ramada by Wyndham group of hotel
12.2016 - 12.2017
  • Increased system resilience by actively monitoring network performance parameters and implementing necessary improvements promptly.
  • Reduced downtime with proactive maintenance of communication devices and equipment.
  • Ensured compliance with industry standards through rigorous testing and quality assurance measures.
  • Supported company growth objectives through the timely installation of crucial communication infrastructure.

Commi 2

Hotel Ramada by Wyndham group of hotel
12.2015 - 12.2016
  • Increased system resilience by actively monitoring network performance parameters and implementing necessary improvements promptly.
  • Reduced downtime with proactive maintenance of communication devices and equipment.
  • Supported company growth objectives through the timely installation of crucial communication infrastructure.
  • Ensured compliance with industry standards through rigorous testing and quality assurance measures.

Commi 3

Shiv Vilas Resort
01.2015 - 12.2015

Job Trainee

Shiv Vilas Resort
01.2014 - 12.2014

Industrial Trainee

Shiv Vilas Resort
06.2013 - 11.2013

Education

I year 6 months Diploma - Food production

National council for hotel management, Noida
12.2013

Bachelor of Arts - Geography

University of Rajasthan
Jaipur, Rajasthan
04.2011

12th high school - Arts

Indian public senior secondary school
04.2008

10th secondary school - English

Nav partibha public school
05.2006

Skills

  • Recipes and menu planning
  • Banquets and catering
  • Food plating and presentation
  • Food allergy understanding
  • Portion and cost control
  • Signature dish creation

Timeline

Chef the Partie ( Italian restaurant)

One&only The Palm, Dubai
05.2022 - Current

Chef De Partie (Italian restaurant)

Shiv Vilas Resort
02.2020 - 04.2022

Demi Chef De Partie (Italian restaurant)

Park inn by Radisson
12.2017 - 12.2019

Commi 1 (Italian restaurant)

Hotel Ramada by Wyndham group of hotel
12.2016 - 12.2017

Commi 2

Hotel Ramada by Wyndham group of hotel
12.2015 - 12.2016

Commi 3

Shiv Vilas Resort
01.2015 - 12.2015

Job Trainee

Shiv Vilas Resort
01.2014 - 12.2014

Industrial Trainee

Shiv Vilas Resort
06.2013 - 11.2013

I year 6 months Diploma - Food production

National council for hotel management, Noida

Bachelor of Arts - Geography

University of Rajasthan

12th high school - Arts

Indian public senior secondary school

10th secondary school - English

Nav partibha public school

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