Job-related skills Culinary: Western, Japanise, Asian, oriental, Indian cuisines cold and hot section. butchery
-Able to cook for large numbers of diners
-Always arriving at work at the correct time and in immaculate uniform
-Accurately preparing ingredients for cooking
-Able to work with all kinds of fresh food -Can accurately measure portion sizes and dish ingredients
-Knowledge of working in five-star hotels, restaurants and cafes
-Storing food in the right manner -Food presentation skills
-Able to communicate well with both superiors and subordinates
-Enforcing strict health and hygiene standards in the cooking and food presentation area
Digital skills MS Office, IT managing
Education
- 2009-2014 Financial magement at Tajik National University
Experience
- 18.10.2018 Chef de partie, line chef at The Westin Maldives Miriandhoo Resort(Marriott International)
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The Westin Maldives Miriandhoo Resort, Baa Atoll (Maldives) CDP in Pearl (Japanese cuisine) Prepare and present high-quality food Inspect work areas and staff uniforms for defects Supervise staff Assist Head Chef/sous chefs in coaching other staff members Undertake training & development from senior chefs Assist in positive outcomes from guest queries in a timely and efficient manner. Ensure food are of good quality and stored correctly. Contribute to controlling costs