Resume Chef in Malta Valletta

ROVE CITY WALK (Emaar – DUBAI, UAE) Outline 14 September 2021 – 30 November 2022 As part of Rove City Walk team within the restaurant, the objective was to create thehighest quality of food with proper hygiene regulations. Responsible for different section including Hot Section, Cold Section, Pastry and Pizza Station. Key Responsibility Assisted the head chef and sous chef to invent new dishes for restaurant menu. Prepared cooked and presented fine dining dishes from the Menu. Worked to tight deadlines, ensure that food was served quickly but not compromising on quality. Ensure hygiene standards are maintained throughout the kitchen. Trained the trainee chef when they are first inducted. Learned classic food preparation technique for different station. Reduced food waste by 10% by introducing processes that minimized mistake andstrategically used method that kept food fresher for longer. Prepared sauces including Korma, Tikka Masala, Kadai Gravy, Vindaloo and Palak. Specialization in all Indian Curries. Prepared Indian breads including Naan, Puri, Chapatti and Tandoori roti, Prepared Indian desserts including Gajar Ka Halwa, Ras Malai, Kaju Barfa, Kulfi and Gulab Jamun. Assistant Front Office Manager HOTEL SWARNAA PARADISE (HUBLI, INDIA) 20 January 2020 – 20 July 2021 Key Responsibility Assisted guest with any special problems that might arise as the leader in-charge of the front desk (Restaurant Division) during FOM absence. Provided a high level of customer service and maintained a high profile in day to day Front Office operations. Worked closely with the Restaurant Department to improve guest services and foster cross-departmental communication Improved standard operating procedures according to brand standard and polished the law. Responsible for Front Office operations that includes leading and managing all section of the Front Office Department in order to ensure the highest service standards. Culinary – Chef THE RITZ-CARLTON. (State Fare Bar & Kitchen, RANCHO MIRAGE, CALIFORNIA, USA) 17 December 2018 - 14 December 2019 Outline Preparing and cooking for a busy restaurant that produce fine-dining traditional American cuisine. Using high quality of locally produced productsto make exquisite food. Responsible for different section including Hot section, Cold section, Mexican and Vegan Menu. Key Responsibility Ability to work well within a team to ensure that the food production runssmoothly and on time. Constantly prepared and cooked high-quality food from scratch within therestaurant portion size and guidelines. Worked for bulk kitchen and have experience in banquet buffet. Extra knowledge about vegan menu and excellent skills in plating and presentation. Specialty of Indian cuisine. Responsible for meal preparation of 300 seat dining room

X (SSC) XII (HSC) Graduation EDUCATIONAL QUALIFICATIONS Infant Jesus High School (Mumbai) Year of Passing : February 2011 Claras Junior College (Mumbai) Year of Passing : February 2014 Kohinoor International Management Institute, Maharashtra (INDIA) BSC. Hospitality Studies and Catering Services Year of Passing: 2018

Good Communication Skills / Team Player Leadership / Managerial Skills Qualified Chef Quantity & Quality Management Baking and Bakery/ Knife Handling High pressure environment Fine dining experiences Hygiene standards / Health & Safety standard

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KEY STRENGHTS Positive attitude Adaptable and Flexible Time Management Stress Tolerance Quick Learner