CHURA RAM
Deira
Summary
I am an enthusiastic, self-motivated, reliable, responsible and hard working person. I am a mature team worker and adaptable to all challenging situations. I am able to work well both in a team environment as well as using own initiative. I am able to work well under pressure and adhere to strict deadlines.
Overview
24
24
years of professional experience
Work History
Chef de Partie
ASEMBLI FOOD AND BEVERAGES
HYDERABAD NANAKRAMGUDA.FINACIAL DISTRICT
08.2025 - Current
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Assisted in managing inventory and ordering supplies for kitchen operations.
- Collaborated with the head chef to develop new menu items and seasonal dishes.
- Trained and mentored junior kitchen staff on cooking techniques and safety standards.
- Ensured cleanliness and organization of workstations throughout service periods.
Chef De Partie
JBR
Dubai
01.2024 - 07.2025
- Developing and innovating the Indian menu, creating new dishes or adapting existing ones as needed resulting in increased customer satisfaction and delight.
- Manage complete kitchen section and coordinate with fellow chefs and assistants to ensure efficient production flow.
- Ensure dishes meet quality standards and maintain consistency in taste, presentation, and portion sizes throughout kitchen operations.
- Maintain rigorous hygiene and sanitation standards in food preparation and storage, and adhere to safety protocols to prevent kitchen accidents and injuries.
Chef De Partie
Dubai
01.2023 - 12.2023
- Lead the preparation and cooking of a variety of Indian curries and kebabs, ensuring consistency and excellence in every dish.
- Collaborate with the Head Chef in menu planning, contributing innovative ideas for seasonal and signature dishes.
- Oversee junior kitchen staff, providing training and guidance on traditional and modern Indian cooking techniques.
- Maintain high standards of hygiene and cleanliness in the kitchen, adhering to all food safety regulations.
- Manage inventory and ensure timely procurement of fresh ingredients, optimizing cost control and minimizing waste.
- Monitor the quality and presentation of dishes before serving, ensuring a superior dining experience for guests.
Chef De Partie
Jaipur
12.2021 - 12.2022
- Manage and oversee the preparation and presentation of dishes in specific kitchen area, e.g., the Indian, Continental, Pastry, etc., ensuring the highest standards of quality and consistency.
- Collaborate with the Executive Chef and Sous Chef in menu planning and development, incorporating seasonal ingredients and contemporary culinary trends.
- Monitor inventory levels and coordinate with suppliers to ensure the availability of fresh, high-quality ingredients.
- Contribute to the creation of special event menus and bespoke dining experiences for VIP guests.
Chef De Partie
Jaipur
11.2017 - 12.2021
- Assist senior chefs in the preparation and cooking of dishes, focusing on maintaining the high standards of ITC Rajputana's luxury dining experience.
- Support the Chef de Partie in executing menu items, following precise recipes and presentation guidelines.
- Maintain cleanliness and organization in the kitchen, adhering to food safety and hygiene standards.
- Participate in daily kitchen briefings, contributing ideas and feedback to enhance team performance and guest satisfaction.
- Monitor stock levels of ingredients and report any shortages to the kitchen supervisor, ensuring the smooth operation of the kitchen.
Chef De Partie
Mumbai
11.2016 - 09.2017
- Oversee daily kitchen operations, ensuring the smooth and efficient functioning of all kitchen activities.
- Supervise and coordinate the preparation, cooking, and presentation of dishes across multiple kitchen sections.
- Ensure compliance with all food safety and hygiene regulations, maintaining the highest standards of cleanliness and organization.
- Train and mentor kitchen staff, fostering a positive work environment and encouraging continuous professional development.
- Monitor and evaluate kitchen performance, implementing improvements to enhance efficiency and guest satisfaction.
Chef
Jodhpur
10.2014 - 10.2016
- Managed kitchen operations, ensuring high standards of quality, hygiene, and efficiency.
- Coordinated with the Head Chef and management to develop and implement seasonal menus and special promotions.
- Monitored inventory levels and coordinated with suppliers to maintain optimal stock of ingredients.
- Assisted in budget management and cost control, reducing waste and optimizing resources.
- Successfully handled high-pressure situations during peak hours, maintaining service standards.
Commis I
Bhatinda
10.2010 - 10.2014
- Assisted senior chefs in food preparation and cooking, ensuring consistency and quality in every dish.
- Prepared ingredients by washing, chopping, and portioning for various menu items.
- Maintained cleanliness and organization of the kitchen, adhering to health and safety regulations.
- Supported the Head Chef and Sous Chef in menu development and daily operations.
- Monitored food storage and inventory, ensuring freshness.
Commis I
Gandhinagar
02.2006 - 09.2010
- Assisted in the preparation and cooking of meals according to established recipes and standards.
- Maintained cleanliness and organization of the kitchen, including workstations and equipment.
- Followed safety and sanitation protocols to ensure a safe working environment.
- Collaborated with team members to ensure efficient kitchen operations and timely service.
Kitchen Executive
New Delhi
08.2001 - 07.2002
- Lead the preparation and cooking of a wide range of tandoor dishes, including kebabs, tandoori breads, and marinated meats.
- Supervise and train junior kitchen staff in tandoor techniques and best practices.
- Manage the operation and maintenance of tandoor ovens, ensuring consistent quality and safety.
- Assist in creating and refining tandoor recipes and menu items to enhance guest experience.
Education
Chef-de-Partie in the Food Production Department -
Rambagh Palace
Jaipur, India12.2022
Secondary School Education -
Government Senior Secondary school
Jaipur, India12.2021
Skills
- Internet and Social media
- Google Drive
Timeline
Chef de Partie
ASEMBLI FOOD AND BEVERAGES
08.2025 - Current
Chef De Partie
JBR
01.2024 - 07.2025
Chef De Partie
01.2023 - 12.2023
Chef De Partie
12.2021 - 12.2022
Chef De Partie
11.2017 - 12.2021
Chef De Partie
11.2016 - 09.2017
Chef
10.2014 - 10.2016
Commis I
10.2010 - 10.2014
Commis I
02.2006 - 09.2010
Kitchen Executive
08.2001 - 07.2002
Chef-de-Partie in the Food Production Department -
Rambagh Palace
Secondary School Education -
Government Senior Secondary school
Personal Information
- Date of Birth: 10/08/82
- Gender: Male
- Nationality: Indian
Communication Skills
- Strong leadership and team management abilities.
- Expertise in kitchen operations and food preparation.
- Proven experience in menu development and cost control.
- In-depth knowledge of food safety and sanitation practices.
- Excellent organizational and multitasking skills.
- Proficient in various cooking techniques and kitchen equipment.
- Ability to handle customer feedback and resolve issues effectively.
- Proficient in managing inventory and ordering supplies.
Languages
Hindi, C1, C1, C1, C1, C1
Personal Information
- Date of Birth: 10/08/82
- Gender: Male
- Nationality: Indian
Communication Skills
- Strong leadership and team management abilities.
- Expertise in kitchen operations and food preparation.
- Proven experience in menu development and cost control.
- In-depth knowledge of food safety and sanitation practices.
- Excellent organizational and multitasking skills.
- Proficient in various cooking techniques and kitchen equipment.
- Ability to handle customer feedback and resolve issues effectively.
- Proficient in managing inventory and ordering supplies.