SK ERSHAD ALI
Applying For Sous Chef Indian
Bengaluru,Karnataka
Summary
Junior Sous Chef (Indian Curry) with experience across all-day dining, banqueting, and specialty restaurant kitchens in India and Qatar. Delivers Indian entrée items with consistent food quality, taste, and presentation while maintaining hygiene, timing, and daily kitchen flow. Supports training talent and improves outlet performance through disciplined prep, ordering, and stock control.
Overview
1
1
Language
12
12
years of professional experience
Work History
Junior Sous Chef (Indian Curry)
Hilton Bengaluru Embassy GolfLinks
03.2025 - Current
- Joined as Junior Sous Chef in DYN All day dining Restaurant 156 covers.
- 247 rooms with 05 food and beverage outlets.
- Responsible for maintaining hygiene in kitchen.
- I was responsible for make a food on time and continuing effort to deliver outstanding food taste.
- Reporting to Executive Chef.
- Hilton Bengaluru Embassy GolfLinks,(03-March-2025 to Present)
Chef De Partie (Indian Curry)
The Oberoi Bengaluru
06.2023 - 01.2024
- Reporting to Sous chef.
- Worked in All day dining restaurant “Lapis”106 covers.
- Handling Ala carte and banquet.
- Responsible for maintaining hygiene in kitchen.
- Guest interaction and satisfaction.
- Responsible for daily ordering and procurement.
- The Oberoi Bengaluru,(19-June-2023 to 05-Jan-2024)
Chef De Partie(Indian)
Jalebbi Kitchen & Bar, Bengaluru
06.2022 - 06.2023
- Reporting to executive chef.
- 120 covers of fine dine restaurant with Indian food
- A thyme of North Indian food.
- Take care of daily operation of the assigned outlet.
- To order different store on day to day basic and maintain stock.
- Take care of hygiene and regular inventory of all(meat,fish, dairy,vegetables fruits & other grocery)
- Jalebbi Kitchen & Bar, Bengaluru ,(10-June-2022 to 15-June -2023)
Chef De Partie(Indian & Tandoor )
Mahrani Indian Restaurant
12.2020 - 05.2022
- Reporting to Sous chef
- 108 covers of fine dine restaurant with Indian food
- Take care of daily operation of the assigned outlet.
- Preparation of the a la carte.
- Take care of hygiene and regular inventory of all (meat,fish,dairy,vegetables,fruit & grocery)
- To order different store on day to day basic and maintain stock.
- Mahrani Indian Restaurant,Doha,Qatar(12-Dec-2020 to 14-may-2022)
Commi-I(Indian)
The Ritz-Carlton , Bengaluru
12.2019 - 08.2020
- Reporting to chef de partie.
- 277 rooms with 09 food and beverage outlets.
- Joined as Commi-I in Indian kitchen of “Riwaz”
- I was responsible for make a food on time and continuing effort to deliver outstanding food taste.
- Preparation of the a la carte & Buffet.
- The Ritz-Carlton , Bengaluru(02-Dec-2019 to 21-Aug-2020)
Demi Chef De Partie[Indian]
Oakwood Premier Prestige Bengaluru
02.2019 - 11.2019
- Reporting to sous chef.
- Handling a la carte and banquet.
- A 139 rooms apartment hotel located in the heart of Bangalore (Ub city) with 04 outlet (coffee shop, pool side grills, room service, banquets)
- Oakwood Premier Prestige Bengaluru(22-Feb-2019 to 30-Nov-2019)
Commi-I [Indian]
The Grand Magrath Bengaluru
06.2016 - 01.2019
- 88rooms with 03 food and beverage outlets
- I was responsible for make a food on time and continuing effort deliver outstanding food taste.
- I was responsible for making food and deliver on time.
- Preparation of the a la carte & Banquets.
- Reporting to chef de partie.
- The Grand Magrath Bengaluru (07-June-2016 to 10-Jan-2019)
Commi-III [Indian]
The Ambient Turret Bengaluru
01.2015 - 06.2016
- 34rooms with 03 food and beverage outlets, I was responsible for make a food on time and continuing effort to deliver outstanding food taste.
- And I was responsible for making food and deliver on time.
- The Ambient Turret Bengaluru(07-Jan-2015 to 04-June-2016)
- Joined as commi-III Promoted to Commi-II
Education
BSS Diploma - Hotel Management
Royal Institute Of Hotel Management
kendrapada, Odisha01.2020
HSC - undefined
BSE, Odisha
Odisha01.2013
Skills
Indian cuisine preparation
A la carte production
Banquet production
Mise en place
Production timing
Kitchen hygiene standards
Inventory control
Procurement coordination
Stock rotation
Food cost control
Core Accomplishment
Awarded the best employee of the month at Maharani Indian Restaurant Doha Qatar., Awarded for the best food quality award at The Oberoi Bangalore.
Declaration:
I hereby declare that the above-mentioned information is true and correct to the best of my knowledge and belief.
Timeline
Junior Sous Chef (Indian Curry)
Hilton Bengaluru Embassy GolfLinks
03.2025 - Current
Chef De Partie (Indian Curry)
The Oberoi Bengaluru
06.2023 - 01.2024
Chef De Partie(Indian)
Jalebbi Kitchen & Bar, Bengaluru
06.2022 - 06.2023
Chef De Partie(Indian & Tandoor )
Mahrani Indian Restaurant
12.2020 - 05.2022
Commi-I(Indian)
The Ritz-Carlton , Bengaluru
12.2019 - 08.2020
Demi Chef De Partie[Indian]
Oakwood Premier Prestige Bengaluru
02.2019 - 11.2019
Commi-I [Indian]
The Grand Magrath Bengaluru
06.2016 - 01.2019
Commi-III [Indian]
The Ambient Turret Bengaluru
01.2015 - 06.2016
HSC - undefined
BSE, Odisha
BSS Diploma - Hotel Management
Royal Institute Of Hotel Management