mayank tiwari

Self-motivated and quality-driven culinary professional with a strong commitment to prepare exceptional cuisine and maintain safe and efficient kitchen environment. Demonstrated passion for motivating culinary team to deliver truly spectacular results. Highly skilled in creating menu specials while ensuring that all stations are set before service time

Location 15h@2xUnited Arab Emirates

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Summary

I have learned that long-term goals are best achieved when I break them into shorter goals. My short-term goal is to find a position that will place me in a forward-moving company with solid performance and future projections. As part of a team, I want to add value and continue to grow the company. My long-term goal will depend on where the company... Read more

I have learned that long-term goals are best achieved when I break them into shorter goals. My short-term goal is to find a position that will place me in a forward-moving company with solid performance and future projections. As part of a team, I want to add value and continue to grow the company. My long-term goal will depend on where the company goes. My plan is to move into a position of responsibility where I can lead a team

My Dream Job is Celebrity Chef

Work Experience
  • Sr. Chef de Partie

    The Oberoi DubaiDubai, Dubai, AE
    Apr. 2013 to Present (3 years and 8 months)

    See Details

    Role & Tasks:

    Currently Working in Nine7one Restaurant as a Sr. Chef and handling the Butchery odering and yield mgmt of our hotel.
    Working in the new concept of Slow Food
    Responsible for Tapas Brunch of Nine7one restaurant.
    Working on “Above & Below” a Lazy brunch, a new concept of Nine7one.
    Responsible for all the purchasing and receiving of butchery for hotel
    Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.
    Supervising food service assistants and kitchen staff, organising their daily duties and monitoring performance.
    Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
    Washing, cutting and preparing food before it is cooked.
    Enquiring is any clients have allergies and then cooking meals accordingly.
    Responsible for high standards of food, hygiene, and health and safety.
    Make sure that all kitchen staff is aware of standards
    Good knowledge of HACCP

    Awards:
    • Won Bronze Medal in seafood practical cooking main course at gulf food competition 2014.
  • Chef de Partie

    Radisson Blu Plaza HotelNew Delhi, Delhi, IN
    Jun. 2008 to Apr. 2013 (4 years and 10 months)

    See Details

    Role & Tasks:

    Designation: Demi chef de partie
    Responsibilities:
    • Was Part of pre-opening team
    • Maintained Hygiene in kitchen.
    • Follow FIFO in kitchen.
    • Ordered supplies and ensure that inventory and stock levels are maintained.
    • Completed daily task assignments issued by the Sous Chef

    Awards:
    • Won SILVER MEDEL in Practical cooking main course competition at CULINARY ART INDIA 2011 during AAHAR
Education
  • Bachelor in Hotel Management
    Amity University Lucknow CampusLucknow, Uttar Pradesh, IN
    May. 2005 to May. 2008

    See Details

    Bachelor in HOTEL MGMT. Degree • GPA: 78

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