Sushant Jugran
Chef De Partie
Abu Dhabi
Summary
Career Objectives To endeavour a profession in which my knowledge can be best availed and be an asset to the organization enabling mutual growth.
Overview
10
10
years of professional experience
1
1
Language
Work History
Chef De Partie
Le Nior Cafe & Restaurant
Abu Dhabi
09.2022 - Current
- In "LE NIOR, & RESTAURANT ( ETIHAD
- AIRWAYS) ABU DHABI 19th sep, Worked as "Commi" with “Oberoi Flight Services”.15th Dec 2016 to
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Chef De Partie
Seven Seas Hotel
DELHI
10.2019 - 09.2022
- Worked as "a chef buddy" with “Novele ” Shangri-La Hotel" in New Delhi 16th
- Developed and cooked memorable dishes that brought new customers into establishment.
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
- Planned promotional menu additions based on seasonal pricing and product availability.
Line Cook
- 03.2018
- With “CHILI’S Grill and Bar” Vasant Kunj.
Commis Chef
Oberoi Flight Services
DELHI
12.2016 - 03.2018
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Evaluated food products to verify freshness and quality.
Trainee
05.2016 - 12.2016
- In “Food & Beverages Production” from “The Uppal An
Ecotel Hotel
New Delhi
09.2015 - 02.2016
- I did ODC (outdoor catering) in several hotels like “TAJ PALACE” New Delhi, "ITC Welcome" Dwarka Sec-10 “Le-Meridien” New Delhi, “Sheraton” New
- Delhi & “JW Marriott” Aerocity
- Responsibilities: -
- Check and complete mise en place and set up the stations
- Maintain Hotel/ Restaurant standards
- Look at overall food production, portion and plating
- Assist in creating and preparing menus items and specials
- Run the day-to-day operation of the assigned station in the kitchen
- Maintain a good working relationship with the employees
- Follow all guidelines for timely food service to guests
- Maintain HACCP standards and plated cooking, reheating, and blast chilling records
- Ensure A clean, neat organised work area
- Store items properly at the end of the shifts
- Cleaned, maintained, and organized the kitchen
- Skills
- Certificate course in “Bakery & Confectionery” conducted by “Radisson Blu
- Plaza Delhi and the Institute of Hotel Management Pusa New Delhi” under the aegis of National Council for Hotel Management and Catering Technology
Cook
09.2013 - 11.2013
- Conducted by IRCTC under the aegis of National
- Council for Hotel Management and Catering Technology NOIDA.
Chef
06.2013 - 08.2013
- Achievements
- Rewarded as “Rising, of 2014” for outstanding performance by “The
- Hotel School”
- Recognized as “Trainee of the Month Sep 2015” for exemplary performance by “The Uppal An Ecotel Hotel New Delhi”.
Education
B.A - undefined
University of Delhi
07.2014 - 05.2010
Certificate course in “Food Preparation” conducted by - undefined
Cradle of Management Educational
Secondary -
St Giri School
New DelhiSenior Secondary - Commerce
Nios
New DelhiSkills
Tourist club area, Abu Dhabi , Near Abu Dhabi mallundefined
Timeline
Chef De Partie
Le Nior Cafe & Restaurant
09.2022 - Current
Chef De Partie
Seven Seas Hotel
10.2019 - 09.2022
Commis Chef
Oberoi Flight Services
12.2016 - 03.2018
Trainee
05.2016 - 12.2016
Ecotel Hotel
09.2015 - 02.2016
B.A - undefined
University of Delhi
07.2014 - 05.2010
Cook
09.2013 - 11.2013
Chef
06.2013 - 08.2013
Line Cook
- 03.2018
Certificate course in “Food Preparation” conducted by - undefined
Cradle of Management Educational
Secondary -
St Giri School
Senior Secondary - Commerce
Nios