KHUM CHAND
Jeddah,Saudi Arab
Summary
Dynamic and high-energy professional with a passion for cuisine and exceptional plating presentation skills. Demonstrates strong team leadership and proactive problem-solving abilities, consistently fostering a friendly and helpful environment. Committed to leveraging leadership potential to drive culinary excellence and innovation in future career endeavours.
Overview
11
11
years of professional experience
Work History
Sous Chef
NAC Restaurent
Jeddah, Saudi Arab
12.2025 - Current
- Supervised kitchen food preparation, ensuring quality and consistency in demanding, high-volume environment.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- Established clear standards for cooking, garnishing and presenting food.
- Ordered supplies based on projected demand, optimising stock levels for kitchen operations.
- Maintained organised, clean workspaces, enabling smooth and efficient operations during service.
Senior Chef de Partie
NAC Restaurant
Dammam Al Khobar, Saudi Arabia
03.2024 - 12.2025
- Prepared and cooked dishes according to established recipes and presentation standards, ensuring quality and consistency from assigned station.
- Supervised and trained commis chefs and demi-chefs de partie, fostering skill development and teamwork within the section.
- Collaborated with head chef and sous chef, coordinating with other CDPs to maintain efficient kitchen operations.
- Took charge of the entire kitchen operation when the sous chef was absent.
- Mise-en-place: Ensuring all necessary ingredients are prepped, fresh, and readily available before and during service.
Chef de partie
Aseel United Company Ltd.
Riyadh, Saudi Arab
11.2022 - 03.2024
- Managed kitchen operations during peak hours, maintaining efficiency and high levels of customer satisfaction.
- Trained and supervised junior chefs, promoting collaboration and improving team dynamics.
- Prepared and cooked diverse dishes, ensuring quality standards and presentation guidelines were met.
- Developed and implemented new recipes, incorporating seasonal ingredients and innovative cooking techniques.
- Maintained strict hygiene and safety standards in kitchen, ensuring compliance with health regulations.
- Collaborated with front-of-house staff to coordinate service, improving overall dining experience for guests.
Chef De Partie
L'ETO London
Riyadh, Saudi Arabia
02.2020 - 10.2022
- Prepared and cooked high-quality dishes that met menu specifications and aligned with customer preferences, enhancing dining experience.
- Collaborated with kitchen team to streamline operations during peak service periods, ensuring timely delivery of meals.
- Refined traditional cooking techniques in a professional kitchen setting
- Trained and mentored junior kitchen staff in cooking techniques and safety protocols, fostering skill development and maintaining kitchen standards.
Commis I -Demi Chef
Grand Hyatt Hotel
Dubai, U.A.E
02.2018 - 01.2020
- Prepared ingredients to ensure adherence to freshness and quality standards.
- Executed menu items accurately in collaboration with chefs by following established recipes and procedures.
- Maintained cleanliness of workstations and kitchen equipment adhering to health and safety regulations.
- Operated kitchen equipment safely while adhering to operational guidelines to maximise efficiency.
- Streamlined processes and managed time effectively to enhance task execution efficiency.
- Adapted quickly to new work environments, ensuring seamless integration into team dynamics.
Commis
Hotel Mount Prince
Dhulikhel, Nepal
03.2015 - 03.2018
- Executed preparation of diverse dishes, ensuring adherence to established recipes and high presentation standards.
- Coordinated with team members to enhance meal preparation and service processes, contributing to overall kitchen workflow.
- Participated in menu planning sessions to contribute creative ideas and seasonal ingredients.
- Supported senior chefs in overseeing kitchen inventory and stock levels, promoting efficient resource management.
- Developed skills in using various kitchen equipment, including ovens, grills, and fryers.
- Conducted regular cleaning and maintenance of kitchen tools and workstations to uphold hygiene.
Education
+2 Passed -
Adarsha College
Nepalgunj, Nepal01-2017
Skills
- Culinary techniques
- Culinary creativity
- Plating presentation
- Food hygiene
- Culinary team coordination
- Staff supervision
- Team Leadership
- Customer engagement
- Proactive
- Passionate about cuisine
Languages
English
Hindi
Nepali
References
References available upon request.
Timeline
Sous Chef
NAC Restaurent
12.2025 - Current
Senior Chef de Partie
NAC Restaurant
03.2024 - 12.2025
Chef de partie
Aseel United Company Ltd.
11.2022 - 03.2024
Chef De Partie
L'ETO London
02.2020 - 10.2022
Commis I -Demi Chef
Grand Hyatt Hotel
02.2018 - 01.2020
Commis
Hotel Mount Prince
03.2015 - 03.2018
+2 Passed -
Adarsha College