ARBAAZ KHAN
PUNE
Summary
Dynamic culinary professional with hands-on experience at Marriott Resort Sawgrass, excelling in continental and Indian cuisine. Proven ability in team collaboration and kitchen operation, successfully executing large-scale events. Adept in food plating and presentation, with a strong commitment to hygiene and quality standards. Passionate about enhancing guest experiences through exceptional service.
Overview
13
13
years of professional experience
Work History
Culinary Intern (J-1 Internship Program)
Marriott Resort Sawgrass
Ponte Vedra Beach
07.2024 - 07.2025
- Performed tasks and oversaw responsibilities with efficiency.
- Finalised rotations in hot kitchen, cold kitchen, and banquet areas.
- Facilitated execution of large-scale events and conferences with over 500 attendees.
- Acquired knowledge of American culinary standards, food safety protocols, and global culinary traditions.
- Collaborated with executive chefs and culinary mentors to elevate practical skills.
Trainee Guest Experience Leader
McDonald’s India
09.2023 - 07.2024
- Optimised task execution and responsibility management with efficiency.
- Greeted customers and assisted with order placements.
- Provided guidance on using ordering kiosks effectively.
- Conduct follow-up with guests after food service to confirm satisfaction with meal quality.
- Resolve concerns and issues raised by guests during visits.
- Foster positive and welcoming atmosphere, enhancing dining experience for customers.
- Deliver feedback and recommendations to restaurant team based on guest interactions and experiences.
- Provide support to guests requiring additional assistance, and guarantee children receive treats.
- Personal & Professional Growth: This role offers opportunities for personal and professional growth, such as advancement and skill development.
Commi Chef
Oxford Golf Resort
Pune
08.2022 - 08.2023
- Inspects kitchen equipment and notifies superiors of issues.
- Consistently enhances culinary knowledge to deliver high-quality meals.
- Quantifies, blends, and readies meal ingredients, sauces, and seasonings.
- Cleans, dices, and slices fruit, meat, and vegetable items.
- Evaluates inventory levels and initiates resupply requests when required.
- Plates meal items under chef de partie supervision.
- Eliminates spoiled items while ensuring compliance with sanitation policies.
Internship Training
Radisson Blu
Kharadi
07.2012 - 11.2021
- Finalised industrial training in food and beverage production, food service, and housekeeping.
Education
Hospitality Studies
UEI Global College Of Hotel Management
Pune, India04-2022
Skills
- Continental and Indian cuisine
- Kitchen operation and hygiene
- Team management
- Team collaboration
- Food plating and presentation
- International hospitality exposure
- Inventory and stock control
Languages
- English
- Hindi
- Marathi
Leadership Experience
Strong leadership in managing multiple culinary projects simultaneously while ensuring timely execution and maintaining the highest standard of food quality and presentation. Skilled at balancing efficiency and creativity in a fast-paced kitchen environment.
Communication Skills
Exceptional written and verbal communication skills, with the ability to provide constructive feedback and collaborate effectively with kitchen staff, culinary teams, and restaurant manager. Adept at conveying complex cooking techniques, refining recipes and ensuring seamless coordinating between back-of-house and front-of-house operations.
Timeline
Culinary Intern (J-1 Internship Program)
Marriott Resort Sawgrass
07.2024 - 07.2025
Trainee Guest Experience Leader
McDonald’s India
09.2023 - 07.2024
Commi Chef
Oxford Golf Resort
08.2022 - 08.2023
Internship Training
Radisson Blu
07.2012 - 11.2021
Hospitality Studies
UEI Global College Of Hotel Management