MOHD FAIZAL KHAN
Commi Chef
Bengaluru
Summary
Experienced Indian Curry Chef with a strong background at Grand Mercure At Gopalan Mall and Doubletree Suites by Hilton, Bengaluru. Proficient in crafting a variety of authentic Indian curries, prioritizing quality and taste in every dish. Dedicated to continuous improvement and culinary skill enhancement.
Overview
4
4
years of professional experience
2
2
Certifications
Work History
Indian Curry Commi I Chef
DoubleTree Suites By Hilton
05.2025 - Current
- Assisting Senior Chefs during the operations.
- Managing à la carte and banquet events while overseeing North and South curries and tandoor.
- Maintained mise en place for à la carte service, ensuring smooth operations.
- Assisted in daily kitchen operations and food preparation.
- Managed ingredient stock and kept the workstation organized.
- Ensuring the Standardization of recipes.
- Ensured all food met hygiene and safety standards.
Indian Curry Commi I Chef
Grand Mercure at Gopalan Mall
01.2025 - 05.2025
- Created dishes for clients with special dietary or cultural needs.
- Executed proper plate presentation and garnish for all dishes.
- Managing and training new Commis.
- Maintaining the walk-in, deep freezer and chiller temperature paper work.
- Also handle South Indian on demand.
- Tracked and reported any food waste and assisted in food preparation assignment during the off-peak period as needed.
Indian Curry Commi II Chef
Grand Mercure at Gopalan Mall
02.2024 - 12.2024
- Also handle South Indian on demand.
- Preparing multi cuisine dishes and presenting high quality dishes within the specialty section.
- Do stand in the live counters guest interactions.
- Managing and training the New Trainees.
- Decisions on the quantities portion size of the food to be served.
- Created dishes for guest with special dietary or cultural needs.
- Manage and maintain a clean working environment and Organized workstation while preparing food items for service.
Indian Curry / South Indian : On Job Training
Renaissance Hotel
01.2023 - 06.2023
- Gained practical experience within a high-volume Culinary setting.
- Also handle live stations and Guest Interactions
- Maintained High standards of hygiene.
- Preparing restaurant buffet food with managing ala cart guest orders.
- Quality standards, and kitchen rules, policies, and procedures.
Industrial Training
The Westin
08.2021 - 12.2021
- Successfully completed HACCP Training.
- Worked in all area of the restaurant under the direct supervision of the CDP.
- Learned stock control and stock rotation in the kitchen as well.
- Maintained high standards of hygiene.
- Performed all basic and intermediate cooking skills including preparation of Gravies, Cutting, Equipment handling as well as another specialty.
- Ensured a clean and organized workstation while preparing food items for service.
- Assisted CDP and Commies on the line - preparing various meals for small, medium, and large-sized banquets.
Education
Bachelor of Science - Hospitality and Hotel Management
Chandigarh University
01.2023
Skills
- Fine Dining
- Culinary Skills
- Food Safety
- Banquet Operations
- Recipe Development
- Hazard Analysis and Critical Control Point (HACCP)
Certification
STCW Certification by Centre for Maritime Education And Training.
References
Chef Susheel Kumar
( Pastry Chef at Grand Mercure At Gopalan Mall Bengaluru )
Contact Number : +91 88618 46244
Email : Susheel.thakur@accor.com
Manish Kumar Mishra
( Sous Chef at Four Point by Sheraton Four Point by Sheraton, Nairobi Airport )
Emial : M.mishra9889@gmail.com
Contact Number : +91 979-301-7222
Timeline
Indian Curry Commi I Chef
DoubleTree Suites By Hilton
05.2025 - Current
Indian Curry Commi I Chef
Grand Mercure at Gopalan Mall
01.2025 - 05.2025
Indian Curry Commi II Chef
Grand Mercure at Gopalan Mall
02.2024 - 12.2024
Indian Curry / South Indian : On Job Training
Renaissance Hotel
01.2023 - 06.2023
Industrial Training
The Westin
08.2021 - 12.2021
Bachelor of Science - Hospitality and Hotel Management
Chandigarh University