SUNNY RAVI SAMUEL
397A Te Ngae Road, Ōwhata, Rotorua ,New Zealand
Summary
Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Leonardo’s Italian Food & Wine
Rotorua, NZ
02.2023 - Current
Chef De Partie
Sofitel Dubai The Obelisk
Dubai
11.2022 - 02.2023
- Company Overview: (Pre-Opening Team)
Demi Chef De Partie
Sofitel Dubai The Obelisk
Dubai
10.2021 - 10.2022
- Company Overview: (Pre-Opening Team)
- THE NINE A British Neighborhood Gastropub A La Carte and Brunch.
- Working in the Hot and cold section (Live Kitchen) responsible for the MEP and Production for my section and Handling/Interacting with the Guest for their orders.
- Responsible for Inventory and Food logs (HACCP).
- Follow standard recipes and minimize waste to help ensure that the outlet’s food cost is in line with budget.
- I also open and set up the kitchen for service, as the first one in I am also responsible for some MEP for hot section to refill and produce the needed MEP.
- Responsible for ordering external produce and required internal transfer from pastry and butchery for my section.
Commis 1
Sofitel Dubai The Obelisk
Dubai
07.2020 - 09.2021
- Company Overview: (Pre-Opening Team)
Commis
Taj Dubai
Dubai
11.2018 - 03.2020
- As a Commis I am responsible for the daily food preparation and duties assigned to meet the set standard and qualities where my role include key responsibilities such as:
- Work according to the menu specifications by the Chef de Partie
- Keep work area at all times in hygienic conditions according to the rules of HACCP.
- Control food cost in the section, Support Chef de Partie or Demi Chef de Partie in the daily operation and work.
- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
- Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Education
Craft Course Cookery (Diploma) - undefined
Atharva College
Malad West MumbaiSkills
- Pleasing personality
- Efficient professional and
- Dynamic Hard working and result
- Oriented Very good interpersonal skills
LNGG
English
Hindi
Timeline
Chef De Partie
Leonardo’s Italian Food & Wine
02.2023 - Current
Chef De Partie
Sofitel Dubai The Obelisk
11.2022 - 02.2023
Demi Chef De Partie
Sofitel Dubai The Obelisk
10.2021 - 10.2022
Commis 1
Sofitel Dubai The Obelisk
07.2020 - 09.2021
Commis
Taj Dubai
11.2018 - 03.2020
Craft Course Cookery (Diploma) - undefined
Atharva College