Surendra Budha
DUBAI
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
7
7
years of professional experience
2
2
years of post-secondary education
1
1
Certification
Work History
Chef De Partie
BRUNCH AND CAKE CAFE
Dubai, Dubai
01.2019 - Current
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Maintained clean and tidy food preparation areas.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Prepared, produced and packed food in tight timescales.
- Monitored line production to achieve consistent quality.
- Followed recipe specifications strictly to produce high volume of food orders.
- Produced [Number]+ dishes per service with strict quality control procedures.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Plated completed meals with meticulous attention to presentation and portion control.
- Aided management to practice food hygiene standards.
- Executed efficient mise en place to facilitate smooth service.
- Monitored kitchen equipment to gauge functionality.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Supervised and trained junior chefs cook assigned dishes.
- Oversaw maintenance of kitchen to comply with food safety procedures.
Commis Chef
L'ETO CAFE AND RESTURANT
Dubai, Dubai
01.2017 - 01.2019
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Carried out tasks assigned by Chef De Partie.
- Quality-checked items for quantity and presentation.
- Accurately measured dish ingredients to support precise portioning.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Cooked and presented dished in line with standardised recipes.
- Controlled and minimised food waste.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
Education
High School Diploma - hotel management
oxford international collage
Nepal 05.2012 - 07.2014
Skills
- Food allergy understanding
- Utensils knowledge
- Hospitality
- Recruiting and training
- Food inventories
- Grilling and deep frying skills
- Food and beverage pairing
- Forecasting and planning
- Cleaning and sanitizing methods
Languages
English
Fluent
Certification
- Training - Food hygiene
- pic level 3 certification
- Fire and safety
Timeline
Chef De Partie
BRUNCH AND CAKE CAFE
01.2019 - Current
Commis Chef
L'ETO CAFE AND RESTURANT
01.2017 - 01.2019
High School Diploma - hotel management
oxford international collage
05.2012 - 07.2014
- Training - Food hygiene
- pic level 3 certification
- Fire and safety
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