SURAJ CHETRY

We are 8 chef all are from another country and our head chef from Egypt

This is authentic Persian cuisine and i working in hot section Bbq i make all kababs same time i also work in cold section when cold section chef are in vacation i make in cold section like hummus, spicy eggplant,

Mohamara, homemade cheese,

Falafel, falafel combo, wraps dolma, appetiser platters and persian curry and i do all Persian kababs marinations

• I worked as a sous chef in the hot section, specifically in the pan Asian Indian tandoor station
• I also assisted in other areas such as grill, sauce, pizza, soups, and side dishes
• I was part of a team of 8 chefs per shift
• I prepared various types of dishes, including prawns tempura, miso chicken, sesame fried prawns, chicken tikka, malai kabbab, jalapeno cheese poppers, BBQ chicken wings, jumbo butter garlic prawns, chilli basil fish, crum fried fish n chip, cheese cigar, tandoori chicken, sea food, and different types of pizza
• The hotel had 2 restaurants, 2 bars, 2 conference rooms, a terrace, a spa, a salon, a gym, and a banquet outlet named House Of Madira Pub.

• I worked as a sous chef in the hot section, specifically in the sauce and grill section
• I was part of a team of 12 chefs per shift
• I prepared various types of dishes, including Asian sauces and grilled meat, fish, and seafood
• The restaurant had multiple outlets and served mixed international cuisine
• It had 120 seats and operated for lunch and dinner service.

• I worked as a chef de partie in the hot section, specifically in the sauce and grill section
• I was part of a team of 12 chefs per shift
• I prepared various types of dishes, including Asian sauces and grilled meat, fish, and seafood
• The restaurant had multiple outlets and served mixed international cuisine
• It had 120 seats and operated for lunch and dinner service.

• I worked as a Demi chef, preparing the mise en place and assisting the chefs in the cold and hot sections
• I worked with a team of 2 chefs in the hot section, 2 chefs in the cold section, and 1 kitchen porter
• The restaurant had 160 seats and served continental and traditional Goan food for a la carte and home delivery.

• I started as a kitchen porter and was later promoted to a kitchen assistant
• I prepared the mise en place and assisted the chefs in the cold and hot sections
• I worked with a team of 2 chefs in the hot section, 2 chefs in the cold section, and 1 kitchen porter
• The hotel had 3 restaurants and offered traditional and international cuisine
• It had a rooftop swimming pool, an airport shuttle service, and free private parking.