TEHSEEN LIYA
Hyderabad
Summary
Dynamic culinary professional with extensive experience at Fortnum & Mason, excelling in inventory management and quality control. Proven ability to mentor staff and enhance kitchen operations, ensuring high standards of food safety and creativity. Recognized for effectively managing costs while delivering exceptional dining experiences.
Overview
11
11
years of professional experience
Work History
Jr sous chef hot and pastry section
Artal café
Riyadh
09.2018 - 11.2021
- Adopting and following the standards and regulations of the restaurant for smooth flow of work
- Ensuring minimum kitchen wastage by properly managing the inventory and monitoring the day-to-day activities of staff members
- Effectively mentoring and assisting kitchen staff in producing quality food
- Ensuring smooth kitchen operations by helping out co-workers in other sections of the kitchen during rush hours
Chef De Partie
Fortnum & Mason
Dubai
11.2015 - 02.2017
- Controlled inventory by monitoring the food stocks and stock movement
- Analyzed daily departmental costs and its influence on profit and loss results
- Maintained proper hygiene by following the cleaning schedules for the kitchen and cleaning the section and other areas as per the directions of the Head Chef
- Immediately reported maintenance issues to the Head Chef to prevent accidents
- Regularly adhered to food hygiene policies and statutory regulations to ensure smooth operations
- Demonstrated flexibility by lending a helping hand in other sections during peak hours
- Efficiently handled the pastry kitchen’s morning breakfast section
Chef De Partie (pre-opening team)
Guylian
Abu Dhabi
03.2015 - 12.2015
- Handled the morning breakfast and cold section all day dining
- Enforced appropriate work-flow and quality control for food quality and temperature
- Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food
- Ensured the highest standards and consistent quality in the daily preparation
Demi Chef De Partie
Conrad (Hilton Grp)
Dubai
01.2014 - 02.2015
- Work as a dcdp and follow instructions and recommendations from the immediate Superiors to complete the daily task
- Managed and delivered quality delicious food
- Handling the banquets functions and events and coffee breaks buffet and cold section all day dining
- Maintaining the standard of food keep work area at all time in hygienic conditions according to the rules set by the hotel
- Follow maintained the standards of food by guiding the kitchen staff
- Monitored portion and waste control to maintain profit margins
Commis II Chef
Costa Coriere
Brazil and Italy
01.2011 - 09.2013
- Worked as the directions of the Chef de Partie and maintained high standards of hygiene
- Monitored portions and waste control to maintain profit margins
- Efficiently managed deliveries and stock rotation to fulfill the needs of customers
- Prepared, cooked and served food while maintaining high quality standards of food
Education
Post Graduate Diploma in The Culinary Arts -
Culinary Academy of India
Hyderabad01.2011
Bachelors in Hotel Management & Catering Technology -
Shri Shakti College of Hotel Management & Catering Technology
Hyderabad01.2011
HSC -
Srinivas junior college
01.2007
SSC -
St Mary Eng. medium high school
01.2005
Skills
- Food safety
- Inventory management
- Menu development
- Quality control
- Kitchen operations
- Food cost analysis
- Staff training
- Customer service
- Allergen awareness
- Portion control
- Creativity in cooking
- Recipe creation
- Ingredient sourcing
- Ordering and receiving procedures
- Recipe portioning
- Kitchen leadership
- Cost control
- Positive and professional
Training
Completed training in firefighting, hygiene and sanitation
Personal Information
Date of Birth: 10/30/89
Location Preference
- Hyderabad
LANGUAGEN
Gujarati
First Language
Hindi
Upper Intermediate (B2)
B2
Telugu
Intermediate (B1)
B1
ENGLISH
Advanced (C1)
C1
Arabic
Beginner
A1
Urdu
Beginner
A1
Timeline
Jr sous chef hot and pastry section
Artal café
09.2018 - 11.2021
Chef De Partie
Fortnum & Mason
11.2015 - 02.2017
Chef De Partie (pre-opening team)
Guylian
03.2015 - 12.2015
Demi Chef De Partie
Conrad (Hilton Grp)
01.2014 - 02.2015
Commis II Chef
Costa Coriere
01.2011 - 09.2013
Post Graduate Diploma in The Culinary Arts -
Culinary Academy of India
Bachelors in Hotel Management & Catering Technology -
Shri Shakti College of Hotel Management & Catering Technology
HSC -
Srinivas junior college
SSC -
St Mary Eng. medium high school
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