BURHANUDDIN RANGOONWALA
Demi Chef De Partie
Summary
Being growth and goal oriented has always been my motto. Credentials includes the ability to motivate staff and ensure cohesive kitchen operations. Dedicated to increasing kitchen efficiencies and delighting customers while continually striving to improve culinary expertise. Enthusiastic to develop high-quality menus with emphasis on creating innovative dishes using fresh, seasonal produce and meeting dietary limitations. Seeking opportunities to work with people from different cultures and maintain a holistic development.
Overview
8
8
years of professional experience
5
5
years of post-secondary education
3
3
Languages
Work History
Demi Chef De Partie
Zulal Wellness Resort by Chiva - Som
02.2022 - Current
- Joined one of the best Wellness Resorts as a Commis 1 and was promoted to a Demi chef de partie.
- Part of a pre opening team. Currently working in the specialty restaurant called Acacia.
- Working with a Michelin star experienced head chef. Learning about gut healing and vegan menu curation for special guests needs.
- Understanding the link between nutrition, health and wellbeing of each guest.
- Working in the cold and hot sections. Working with global and seasonal produce.
- Curating set menus and catering to Elite profile events.
- Complete responsibility of internal and external store requisitions.
- Inventory analysis and cost saving techniques procedures practices.
- Complete understanding of hygiene records and HACCP procedures.
Demi Chef De Partie
Plate
MUMBAI
01.2020 - 05.2021
- Reduced costs and losses through regular rotation of fresh food items and employment of waste‑reduction food prep techniques.
- Kept a track on stock in hand and minimize wastage.
- Took charge of the ordering for the restaurant.
- Assisted with development of new menu items, researching and work shopping recipes compatible with existing menu.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Oversaw the Grill, Pasta and Cold stations.
Assistant Cook
Viking Ocean Cruises
01.2019 - 08.2019
- Worked for a pre‑opening team for the ship Viking Jupiter serving 930 guests.
- Interacted with people from all over the world and met their meal requirements.
- Understood the likes and dislikes of guests at a global level.
- Participated in the functions of the pantry and was in charge of the sandwich and room service stations.
- Prepared hot and cold sandwiches for Tea Time and the Coffee Shop.
- Implemented services in the Roast Station and was in charge for removing steak orders and room service orders that Included grilled salmon, burgers, hot dogs, and pasta orders.
Commis
Indigo Delicatessen, Degustibus Hospitality Pvt. Ltd
MUMBAI
02.2018 - 12.2018
- Met new customers daily and offered them world class products like cheese, breads and pastries.
- Performed the mise en plus for the grill and pasta sections.
- Placed orders and understood hygiene procedures.
Commis
Crale Food Link Pvt. Ltd
MUMBAI
07.2016 - 07.2017
- Made day special menu items and took part in briefings.
- Assisted in the menu planning, ordering and delivery of bulk orders.
- Scrutinized and monitored product quality.
- Assisted the chef for A la carte and Banquets mis‑en‑ place.
- Trained in Salad, Pasta and Grill Sections in the restaurant.
- Offered guests an immaculate service, customized to individual needs in order to achieve highest guest satisfaction.
- Planned and directed high‑volume food preparation in fast‑paced environment.
Culinary Management Trainee
Hyatt Regency
MUMBAI
07.2015 - 06.2016
- Worked in Glass House, the all‑day dining restaurant in the cold section.
- Worked in STAX, the Italian specialty restaurant in the hot section.
- Participated in the Mexican food festival held by Chef Guillermo Favela.
- Worked flexible hours, night, weekend, and holiday shifts.
Education
Bachelor of Science - Hospitality and Hotel Administration
07.2012 - 05.2015
Higher Secondary Certificate -
06.2010 - 05.2012
School Certificate -
Skills
Meeting guests expectations
undefinedAccomplishments
- Food Safety Level -2 HACCP certification.
- Best Trainee Certificate during industrial training at Vivanta By Taj.
- Active participation in the college festival MAGN.
Additional Information
References
1. Mr. Benson Menezes (Senior Sous Chef) Seven Burger Co.
2. Mr. Sukesh Mullya (Chef de Partie) Zulal Wellness Resort by Chiva - Som.
3. Mr. Rushil Sachdeva (Head chef) Cale St. Local (Perth - Australia).
Timeline
Demi Chef De Partie - Zulal Wellness Resort by Chiva - Som
02.2022 - Current
Demi Chef De Partie - Plate
01.2020 - 05.2021
Assistant Cook - Viking Ocean Cruises
01.2019 - 08.2019
Commis - Indigo Delicatessen, Degustibus Hospitality Pvt. Ltd
02.2018 - 12.2018
Commis - Crale Food Link Pvt. Ltd
07.2016 - 07.2017
Culinary Management Trainee - Hyatt Regency
07.2015 - 06.2016
Anjuman-I-Islams (IHMCT) - Bachelor of Science, Hospitality and Hotel Administration
07.2012 - 05.2015
K.C College - Higher Secondary Certificate,
06.2010 - 05.2012
Nalanda High School - School Certificate,
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