Ashikh Hassan
Abu Dhabi
Summary
Dedicated and ambitious Junior Sous Chef with a passion for culinary excellence. Bringing 10 years of experience in banquet and ADD kitchen , I possess a wealth of knowledge in sanitation, food safety, customer relations, and storage procedures. As a clear communicator and decisive manager, I excel in all areas of the kitchen. My career is driven by core values, with loyalty being my greatest strength. Eager to work alongside world-class professionals and organizations that share a commitment to excellence. I approach my job as an opportunity to prepare and share love through the art of cooking, fueled by a love for experimentation and a unique approach to food.
Overview
10
10
years of professional experience
Work History
Junior Sous Chef (Banquet Kitchen)
Hilton Abu Dhabi Yas Island , Abu Dhabi, UAE
08.2024 - Current
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Planned and managed large-scale food preparation in a fast-paced setting.
- Successfully implemented strategies to save money by reducing food costs and minimizing waste.
- Monitored food production for quality and consistency.
- Worked together with team members to ensure prompt order fulfillment.
- Trained new kitchen staff members on safety, sanitation, and cooking techniques.
- Provided training to kitchen staff for executing multiple preparation tasks in high-pressure situations.
- Delivered verbal culinary instruction and assignments to 15 kitchen staff members daily to promote successful dining experiences for clients.
Chef De Partie (Banquet Kitchen)
Hilton Abu Dhabi Yas Island
06.2021 - 07.2024
- Enhanced standard operating procedures, menu setup, and food presentation for Chef while managing menu costing and procurement processes.
- Trained colleagues to organize cooking techniques, present foods, set up kitchens, maintain personal hygiene, ensure kitchen cleanliness and adhere to HACCP standards.
- Responsible for documenting, training, and maintaining HACCP procedures.
- Communicated effectively with guests regarding menu options, allergies, dietary restrictions, and special food needs.
- Engaged in BEO meeting sessions
- Managed implementation of stock control and rotation procedures
- Organized market lists using BirchStreet software
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Chef De Partie (Banquet and ADD Kitchen)
Al Rayyan Hotel Curio by Hilton
02.2019 - 11.2021
- Responsible to cook and handle the food pass
- Helping the Chef to fix the SOPs, menu setup, menu costing, food presentation and raising the Purchasing Orderallergens, tolerance and special food requirements
- Responsible for HACCP documentation, HACCP training, following and maintaining HACCP procedures
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Demi Chef De Partie (ADD KITCHEN)
Hilton Hotel Doha
02.2017 - 01.2019
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
Commis Chef ( Arabic and ADD Kitchen)
Hilton Hotel Doha
01.2015 - 09.2017
Skills
- Ability to meet Hygiene standards
- Excellent use of various cooking methods, ingredient, equipment, tools and process
- Time management
- Kitchen leadership
- Inventory processes
- Allergen awareness
- Work under pressure
Education
PROFESSIONAL CERTIFICATE IN HOTEL MANAGEMENT -
TEXAS TRAINING CENTRE
06.2019
DIPLOMA IN BUSINESS ADMINISTRATION - Hotel Management
INDIAN INSTITUTE OF BUSINESS MANAGEMENT
Doha12.2015
Level 2 Award in Food Safety -
HIGHFIELDS AWARDING BODY FOR COMPLAINCE
Doha Qatar01.2015
Languages
English
Hindi
Malayalam
Tamil
Timeline
Junior Sous Chef (Banquet Kitchen)
Hilton Abu Dhabi Yas Island , Abu Dhabi, UAE
08.2024 - Current
Chef De Partie (Banquet Kitchen)
Hilton Abu Dhabi Yas Island
06.2021 - 07.2024
Chef De Partie (Banquet and ADD Kitchen)
Al Rayyan Hotel Curio by Hilton
02.2019 - 11.2021
Demi Chef De Partie (ADD KITCHEN)
Hilton Hotel Doha
02.2017 - 01.2019
Commis Chef ( Arabic and ADD Kitchen)
Hilton Hotel Doha
01.2015 - 09.2017
PROFESSIONAL CERTIFICATE IN HOTEL MANAGEMENT -
TEXAS TRAINING CENTRE
DIPLOMA IN BUSINESS ADMINISTRATION - Hotel Management
INDIAN INSTITUTE OF BUSINESS MANAGEMENT
Level 2 Award in Food Safety -
HIGHFIELDS AWARDING BODY FOR COMPLAINCE
Accomplishments
Won Bronze medal in Salon Culinary 2018 -
Hospitality Qatar’s signature culinary showcase that
celebrates gastronomic excellence and creativity
Global Finalist –EMEA Flavour & Flair Hilton Taste Makers 2025 at Istanbul - Turkey
Personal Information
- Passport Number: V8364418
- Date of Birth: 01/08/92
- Gender: Male
- Nationality: Indian
- Marital Status: Married
References
- Daniel Zschaetzsch , Executive Chef Hilton Abu Dhabi, daniel.zschaetzsch@hilton.com
- Mohammed Elsayed, Executive Sous Chef, Hilton Abu Dhabi, mohamed.elsayed3@hilton.com
Area Of Expertise
- All Day Dining
- Banquet
- Arabic kitchen (Hot & Cold)
Personal Information
- Passport Number: V8364418
- Date of Birth: 01/08/92
- Gender: Male
- Nationality: Indian
- Marital Status: Married
References
- Daniel Zschaetzsch, Executive Chef, Hilton Abu Dhabi , daniel.zschaetzsch@hilton.com
- Mohammed Elsayed, Executive Sous Chef, Hilton Abu Dhabi, mohamed.elsayed3@hilton.com
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