Ehsan Sayed Naeem
Le Morne Peninsula
Summary
An enthusiastic, honest and hardworking individual who is highly motivated and can work as a part of a team or as an individual. Enjoy being set challenges and then overcoming them, and constantly work towards personal goals and achievements to further better skillset and experiences.
Overview
4
4
years of professional experience
Work History
Demi Chef De Partie
JW Marriott
09.2023 - Current
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
Commis Chef 2
Aamara Restaurant, VOCO Hotel
01.2023 - 09.2023
- Responsible for the larder section
- Assisting in the food preparation process
- Cooking and preparing elements of high-quality dishes
- Maintained high standards of hygiene
- Prepared ingredients for the more senior chef
- Measured dish ingredients and portion size accurately
- Dealt with deliveries and stock rotation
- Responsible for ordering and stock taking for the section
- Carried out daily and weekly procedures such as temperature checks, food labelling, dating and storage
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers
- Performing basic cleaning duties and ensuring that workstations are properly sanitized
Commis Chef 3
Swiggy Cloud Kitchen
08.2020 - 04.2021
- Executed menu items utilizing multiple cooking methods for 300-500 guests per shift
- Maintained cleanliness in food service areas and throughout the food establishment notifying kitchen staff of any food order or food shortages
- Often used drink dispensing machines to serve such as milkshakes, frozen custards, frozen drink & desserts, also be responsible for preparing fresh food, salads and soups in the assistance of head chef
- Worked hard to make sure that the kitchen is able to provide the essentials that made customers want to come back again
- Worked directly as a part of kitchen staff team to ensure quality food to be served to our customers
- Sorted, chopped and stored food items that needs to be used for cooking purposes
- Assisted the head chef in the cooking items from the menu by following standard recipes
- Arranged uncooked food in dishes and placed them in ovens or in cookers for preparation purpose
- Placed prepared dishes and platters on trays to make them ready for serving
- Managed food delivery for 300+ customers on an average on daily basis
- Prepare and cook special meals for clients as instructed by Chef
- Worked in 3 different cuisines Continental, Oriental and Indian
- Prepped, cooked and executed all dessert items on both the bar and restaurant menu
- Prepped, cooked and executed all menu items for lunch and dinner Responsible for creating the dessert special daily
- Practiced management functions for school related internship Controlled kitchens par stock levels according to hotel occupancy Prepared all menu
- Make pastries for banquet parties as well as 3 restaurants
- Accomplished all work on time and supported other chef to save time, while cooking various dishes according to customers' requests or dietary needs
- Effectively organized and maintained kitchen operations as well as assisting in preparing special dishes or desserts for special occasions
Education
Diploma - Hotel Management
Nexus Institute of Hotel Management & Catering Technology
Belgaum01.2020
Senior Secondary School Examinations -
NIOS
01.2018
SSLC -
St. Michaels Convent High School
Dandeli01.2015
Skills
- Microsoft Office
- Customer Service
- Time Management
- Cooking methods
- Recipe Adaptation
- Stock management
- Food safety knowledge
- Knife Skills
- Food presentation
- Allergen awareness
- Sauce preparation
- Ingredient Sourcing
- Portion Control
- Mise en place
- Garnishing Techniques
- Cold food preparation
- Kitchen Management
- Garnishing and Plating
- Food Safety
- Safe Food Handling
- Cooking techniques
Languages
English
Urdu
Hindi
Kannada
Disclaimer
I hereby declare that the above-mentioned details are true & correct to the best of my knowledge and belief.
Personal Information
- Date of Birth: 03/25/99
- Gender: Male
- Nationality: Indian
- Marital Status: Single
- Religion: Muslim
Timeline
Demi Chef De Partie
JW Marriott
09.2023 - Current
Commis Chef 2
Aamara Restaurant, VOCO Hotel
01.2023 - 09.2023
Commis Chef 3
Swiggy Cloud Kitchen
08.2020 - 04.2021
Diploma - Hotel Management
Nexus Institute of Hotel Management & Catering Technology
Senior Secondary School Examinations -
NIOS
SSLC -
St. Michaels Convent High School
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