Grand Hyatt Kuwait

Commis chef (pre-opening)

dusitD2 Naseem Resort, Jabal Akhdar, Oman

this experience was turning point to my career, because it's an pre-opening property and after completion of my bachelor's in hotel management and 2 years working experience in india, i moved to oman to this hotels and resorts, here i joined as a bakery and pastry commi, while doing my job here, as a commi my responsibilities was coming early in the morning at 4 am, baking the croissants, danishes, dipping the doughnuts in melted chocolates and decorating, after this all setting up the buffet with all breakfast items like bread loafs, croissants, doughnuts, muffins, banana breads, chocolate breads, soft rolls and setting the waffles, pancakes and crapes live station before my cdp arrive to the kitchen, after closing the buffet, again use to prepare all breakfast items for next morning like sheeting, cutting and folding the croissants, doing hard and soft rolls, doughnuts, bread loafs everything... along with this all use to help dcdp, cdp, sous chef while operations in day time, once complete with my breakfast items, again use to check all labels and empires in chiller, after this all, before leaving the kitchen, use to clean my area and arranging everything in it's place, these are my slight brief about my job responsibilities....

Commis Chef (pre-opening)

Fernandez Foundation

working with fernandez foundation kitchens was such an blessed experience, because in my culinary career it was my second job, so in this job i could able to change and add some new ways of cooking menthods to my own recipes accordingly those patients necessity and foreign doctors, along with these allbthongs i could able to learned adding and maintaining the proteins, carbs, calories, spices etc in food, in other hands i learned little more about hygiene here in this job than my previous job, because it's a hospital related kitchen, they use to give us hygiene and sanitation trainings frequently.....

Commis chef

Compass Group

worked as commi chef in bakery and pastry for a duration, working with compass multinational catering industry was a good experience for my career starting, because in my career starting only i faced bulk cooking, along with this i learned monitor and handling such a huge cooking ranges, tilting pans, ovens, walk-in chillers, feezers, storing food in bulk, while doing these all things other side learned and observed the bulk store indenting and had a slight knowledge in indenting store in bulk etc....

Commis Chef

RADISSON HYDERABAD HITEC CITY

as a part of my hotel management degree, i have under gone 4 months of industrial training in all major departments like food and beverage service, kitchen, house keeping and front office, from all this departments i  gained minimum knowledge and i  cleared my all basics, i had a real hotel experience in this training, along with those all, i have worked in Human resources also for some days, but finally i can say that mostly i worked everywhere and learned all basics which a hotelier shoulf have....

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