MOHIT DHALL
abingdon
Summary
Confident Sous Chef with experience in reputable, high-end hospitality environments. Motivated and organised to complete tasks to high-quality standards in pressured conditions. Builds positive rapport and relationships for improved team productivity.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
Work History
Sous chef
MILTON HILL HOUSE (COMPASS GROUP UK & IRELAND)
Oxford, U.K.
08.2024 - Current
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Streamlined kitchen processes by implementing effective time management strategies.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Ensured quality control with strict adherence to hygiene regulations.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Chef de partie
Milton Hill House Compass Group UK & Ireland
Oxford, England
10.2022 - 07.2024
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Incorporated seasonal produce into menus for freshness and variety.
- Perfected traditional cooking methods including baking, grilling and braising.
- Worked closely with senior chefs for menu planning.
- Gained expertise in a variety of cuisines from around the world.
- Maintained clean and tidy food preparation areas.
- Followed recipe specifications strictly to produce high volume of food orders.
CHEF DE PARTIE
Grand Millennium Business Bay
Dubai, United Arab Emirates
11.2021 - 05.2022
- Company Overview: Grand Millennium - 251 rooms & Villas
- Worked as CDP in BEAU RIVAGE BISTRO(Italian) which is one of the most talked about restaurants in the city
- 4 restaurants, 8 Banquet Halls - 1200 capacity
- Assisting Chef De Cuisine and Executive Chef in planning menus
- Curating new recipes for a la carte orders and buffets
- Supervising all associates and making sure interrelations are in high spirits
- Assisting DCDP in buffet pick up and a la carte orders
- Determining food inventory needs, stocking and ordering
- Training of kitchen staff, all levels
- Ensuring cost-effective operations and profitability
- Monitor holding and storage operations, stocking and food rotation, and food sanitation
- Establish production and staff schedules to ensure timely delivery of food
- Grand Millennium - 251 rooms & Villas
- Worked as CDP in BEAU RIVAGE BISTRO(Italian) which is one of the most talked about restaurants in the city
- 4 restaurants, 8 Banquet Halls - 1200 capacity
DEMI CHEF DE PARTIE
SHERATON JBR BY MARRIOTT INTERNATIONAL
Dubai
02.2020 - 11.2021
- Company Overview: Sheraton JBR one of the largest 5 star hotels in Dubai, UAE, is located in the commercial hub of JBR just 25 minutes from the DXB DUBAI International Airport and the city's Domestic airport
- Preparing a la carte orders at CIAO (fine dine restaurant) along with sourdough pizza and a la carte orders
- Analyzing recipes and make menu changes to Guest happy and minimize overhead costs
- Maintaining health and safety standards
- Monitoring food quality control procedures
- Keeping stock inventory and regulating production on FIFO basis
- Sheraton JBR one of the largest 5 star hotels in Dubai, UAE, is located in the commercial hub of JBR just 25 minutes from the DXB DUBAI International Airport and the city's Domestic airport
CHEF DE PARTIE
THE OBEROI RAJ VILAS
Jaipur, India
08.2019 - 02.2020
- Company Overview: The Oberoi Raj Vilas is well known hotel in India which is known by the luxury service
- This hotel under top 10 rank in 2019yr
- This hotel is 32acre with the luxury rooms and restaurant's
- Ensure the proper sanitation and cleanliness of surfaces and storage containers
- Assisting DCDP and CDP in food production and cleaning operations
- Ensuring consistent quality in the daily preparation
- Up to date with the new products, recipes and preparation techniques
- Work according to the menu specifications by the Chef de COUSINE
- Accepting store deliveries and regulation production on FIFO basis
- The Oberoi Raj Vilas is well known hotel in India which is known by the luxury service
- This hotel under top 10 rank in 2019yr
- This hotel is 32acre with the luxury rooms and restaurant's
COMMI 1
THE OBEROI RAJ VILAS
Jaipur, India
08.2017 - 07.2019
- Ensuring consistent quality in the daily preparation
- Up to date with the new products, recipes and preparation techniques
- Work according to the menu specifications by the Chef de Parties
- Accepting store deliveries and regulation production on FIFO basis
COMMI 1
THE LEELA AMBIENCE HOTEL
Gurugram
02.2016 - 07.2017
- Company Overview: The Leela Ambience Hotel is a well-known hotel which is located in NCR (Gurugram) with more than 322 rooms, banquets and restaurant's
- This hotel location is 5-minute way from capital of India (Delhi) and 15 min way from Delhi International Airport
- Preparing basic cutting for chefs
- Taking care of salad section and pantry
- Taking care of store items
- Preparing mise en place for respective section
- Taking care of store inventory
- The Leela Ambience Hotel is a well-known hotel which is located in NCR (Gurugram) with more than 322 rooms, banquets and restaurant's
- This hotel location is 5-minute way from capital of India (Delhi) and 15 min way from Delhi International Airport
Education
HOTEL MANAGEMENT DEGREE - Hospitality
INSTITUTE OF HOTEL & TOURISM MANAGEMENT
Rohtak/Indiaa 05.2011 - 06.2014
Skills
- Forecast and Planning
- Curating Menus
- Public Relations
- Bulk Cooking
- A la carte Plating
- Nutrition principles knowledge
- Food sourcing
- Meat butchery
- Kitchen hygiene advocacy
Personal Information
- Forecast and Planning
- Curating Menus
- Public Relations
- Bulk Cooking
- A la carte Plating
- Date of birth: 01/14/94
- Gender: Male
- Nationality: Indian
Custom
- Dancing
- Travelling
- Love to try different cuisine for cooking and eating purpose
- Making new friends and memories
Timeline
Sous chef
MILTON HILL HOUSE (COMPASS GROUP UK & IRELAND)
08.2024 - Current
Chef de partie
Milton Hill House Compass Group UK & Ireland
10.2022 - 07.2024
CHEF DE PARTIE
Grand Millennium Business Bay
11.2021 - 05.2022
DEMI CHEF DE PARTIE
SHERATON JBR BY MARRIOTT INTERNATIONAL
02.2020 - 11.2021
CHEF DE PARTIE
THE OBEROI RAJ VILAS
08.2019 - 02.2020
COMMI 1
THE OBEROI RAJ VILAS
08.2017 - 07.2019
COMMI 1
THE LEELA AMBIENCE HOTEL
02.2016 - 07.2017
HOTEL MANAGEMENT DEGREE - Hospitality
INSTITUTE OF HOTEL & TOURISM MANAGEMENT
05.2011 - 06.2014
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