Culinary Arts
SUBHAM SHAH
Commi Chef 1
Dubai
Summary
High-performing individual with solid background in Chinese and Indian Cuisine. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
6
6
years of professional experience
3
3
Languages
Work History
Commis Chef I
Copthorne Hotel Dubai By Millennium
02.2023 - Current
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prepped daily menu items to quickly deliver upon request.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
Senior Range Chef
Barbeque Nation Restaurant
12.2021 - 02.2023
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Guest Service Associate - Food Production - Revel
Lemon Tree Premier
03.2021 - 12.2021
- Followed food production and handling guidelines.
- Monitored food production to verify quality and consistency.
- Managed food service, food production, sanitation and staff supervision.
- Operated food production equipment safely and responsibly for quality output.
- Managed daily food production schedules, ensuring timely service and minimized waste.
- Contributed to efficient food production by promptly completing delegated tasks from the head cook.
Chinese-Indian Commis II
Dee Marks hotel & resorts
08.2018 - 03.2020
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Seasoned and marinated cuts of meat, poultry and fish.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Placed orders to restock items before supplies ran out.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
On-the-Job Training
Leonia hotel resort
01.2018 - 6 2018
- Maintained food safety and sanitation standards.
- Measured and mixed ingredients according to precise recipes for best results.
- Managed opening and closing shift kitchen tasks.
Education
Associate of Science - Hotel Management
Radiance Institute of Management Studies
Hyderabad India06.2018
High School Diploma -
Govt I C Thati Budhakedar Tehri Garhwal
India05.2017
Skills
Food Prep Planning
Continuous Improvement
Interpersonal Skills
Ingredient Knowledge
Basic Nutrition Knowledge
Kitchen Management
Stock Rotation
Supply Management
Quality Assurance
Food Stock and Supply Management
Staff Training
Problem and Complaint Resolution
Kitchen Operations Oversight
Self Motivation
Coaching and Mentoring
Pasta cooking
Prioritization and Organization
Attention to Detail
Team Training
Adaptability and Flexibility
Food procurement
Cooking techniques
Allergen awareness
Food and Beverage Service
Garnishing and Plating
Seafood cooking
Special Events
Butchery skills
Salad Making
Food Safety
Relationship Building
Banquets and catering
Food presentation
Cleanliness
Professional Demeanor
Cleanliness and sanitation
Measuring and portioning
Quality Control
Time management abilities
Sauce making
Professionalism
Teamwork and Collaboration
Kitchen Staff Management
Multitasking
Basic cooking methods
Cooking Technique Demonstrations
Food plating and presentation
Food inventories
High hygienic standards
Catering and Events
Dessert Making
Order Management
Interests
Timeline
Commis Chef I
Copthorne Hotel Dubai By Millennium
02.2023 - Current
Senior Range Chef
Barbeque Nation Restaurant
12.2021 - 02.2023
Guest Service Associate - Food Production - Revel
Lemon Tree Premier
03.2021 - 12.2021
Chinese-Indian Commis II
Dee Marks hotel & resorts
08.2018 - 03.2020
On-the-Job Training
Leonia hotel resort
01.2018 - 6 2018
Associate of Science - Hotel Management
Radiance Institute of Management Studies
High School Diploma -
Govt I C Thati Budhakedar Tehri Garhwal