Aaquib Sayed
Mumbai,India
Summary
Innovative Demi Chef De Partie specialised in creating unique dishes and optimising kitchen workflows. Enhanced menu offerings resulted in positive customer feedback and increased repeat visits. Committed to delivering high-quality culinary experiences that elevate guest satisfaction.
Overview
4
4
years of professional experience
Work history
Demi Chef de Partie (DCDP) – Asian Kitchen (Chines
Trident Nariman Point Owned & Managed by EIH Limit
Mumbai, India
2023.07 - Current
- Ensured high quality dish presentation for improved customer satisfaction.
- Developed new recipes, enhancing menu variety and attracting diverse customer preferences.
- Collaborated with senior chefs to create innovative seasonal menus.
- Trained junior staff, fostering skill development and enhancing kitchen efficiency.
- Handled special dietary requests, catering to diverse customer needs.
- Managed designated kitchen stations during service hours.
- Implemented cost control measures, minimising food waste and optimising resource use.
- Enhanced hygiene standards with strict adherence to health and safety regulations.
- Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
Commis Chef – Teppanyaki Cuisine
Trident Nariman Point
Mumbai, India
2022.07 - 2023.06
- Mastered diverse cooking techniques through continuous practice and mentorship from senior chefs, enhancing culinary skills.
- Maintained clean and organised work area, contributing to overall kitchen efficiency and smooth operations.
- Assisted in large-scale catering events, ensuring successful execution.
- Improved kitchen efficiency by maintaining a clean and organised work area.
Industrial Trainee (Kitchen Internship)
Sahara Star
Mumbai, India
2022.03 - 2022.06
- Applied problem-solving skills to troubleshoot equipment issues swiftly.
- Gained knowledge of production and continuous improvement processes.
- Participated in professional development workshops, kept abreast of latest industry trends.
- Managed safety procedures, enhancing workplace safety.
- Collaborated with team members to ensure smooth operations daily.
- Observed machine operations closely, identified potential faults early on.
- Followed all health and safety regulations for a safer workspace.
- Adhered to maintenance schedule diligently, minimised unplanned downtime.
- Produced high-quality products using strong attention to detail.
- Conducted quality inspections of raw materials, work-in-progress and finished products, ensuring compliance with quality standards.
Skills
- Pastry preparation
- Sauce making
- Roasting and grilling
- Menu innovation
- Food safety regulations awareness
- Health and safety certification
- Hygiene standards compliance
- Restaurant workflow management
- Purchasing and supplier negotiation
- Resourceful in ingredient use
- Creativity in cooking
- Basic computer literacy
Languages
English
Intermediate
Hindi
Intermediate
Marathi
Elementary
Affiliations
- Culinary experimentation & recipe development
- Traveling for cultural & culinary experiences
References
References available upon request.
Timeline
Demi Chef de Partie (DCDP) – Asian Kitchen (Chines
Trident Nariman Point Owned & Managed by EIH Limit
2023.07 - Current
Commis Chef – Teppanyaki Cuisine
Trident Nariman Point
2022.07 - 2023.06
Industrial Trainee (Kitchen Internship)
Sahara Star
2022.03 - 2022.06