hari dev

sous chef

About

I want to build my carrier as efficient Chef or responsible post and to work in a favorable environment in a suitable and dynamic organization with challenge and creative to utilize my knowledge and efficiency for professional career development through my hard work. 6 years of International experiences, I have a total of 12 years of full-time work experience in making delicious healthy dishes in star hotels and leading restaurants. Expert in making food at reduced cost without compromising on quality and taste. Have got training from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food. Also specialized in preparing menu for the day with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently.

Country

india

City

ludhiana

Industry

hospitality

Skill

chef, silver winner certificate of the salon culiaire, bronze winner certificate of the salon culiaire, bronze winner certificate at diyafa, culinary skills, menu development, cuisine, fine dining, food, haccp, banquets, food safety, recipes, food and beverage, catering, restaurants, pre opening, food service

Experience

sous chef

hyatt regency

chef de partie

pure chocolate lounge

2018-1 - Present · 8 yrs 9 mos

sous chef

bollywood jewel restaurant

2017-3 - 2017-12 · 10 mos

 Took the responsibility of entire dish making process along with 12 cooks and 5 Kitchen Stewarding delivered quality, delicious dishes. I specialized in making Multi cuisine in the restaurant which was favorite dish.  Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization and presentation standards are followed. Ensures that kitchen equipment is in proper working order and issues maintenance orders for its repair.

chef de partie

hyatt regency

demi chef de partie

aspire katara hospitality

2011-1 - 2016-3 · 5 yrs 3 mos

As a Demi-Chef de Partie I was assigned the responsibilities of making dishes mainly sea foods and meats. Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers, Apart from non-vegetarian also expertise in making vegetarian dishes and was assigned the Arabic foods also.

demi chef de partie

renaissance services saog

2010-11 - 2010-12 · 2 mos

Its First time Gulf experience training under the direction of chef and assisted in making dishes I also learnt about the important of quality and healthy food preparation by attending a workshop conducted by chief chef in the Catering Service

demi chef de parie

tuli tiger corridor

2008-10 - 2010-4 · 1 yr 7 mos

Hot Food Lunch & Dinner buffet, Set Menu /Breakfast, lunch, dinner/ cocktails party/ BBQ Menu base on BEO,

chef de partie

starwood hotels & resorts worldwide, inc.

2016-5 - 2017-2 · 10 mos

 Assists the Sous Chef in Charge in ensuring appropriate production level for the daily operation ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards. Assists the Sous Chef in Charge in ensuring appropriate production level for the daily operation ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards.  Adopts the "Clean as you go" method of working.Keeps overproduction and food waste to a minimum, ensures proper rotation, labelling, and storing of food in order to reduce food cost expense.

chef de partie

hotel tuli imperial

2010-4 - 2010-11 · 8 mos

* Key member of the Kitchen Brigade to do numerous food festival & promotions. * Responsible for maintaining food cost & indenting for Indian Curry & Tandoor section, * Prepares hot sauces, meat and fish, vegetables, rice and potatoes dishes, salads dressings, appetizer and salads, food display in accordance with established recipes and methods.