SAJITH SOMAN

I am Sajith Soman, currently working as a Chef de Partie in an Italian kitchen. I specialize in preparing and handling pasta, pizza, desserts, and salads. I am a dedicated team player with strong experience in maintaining food quality and hygiene standards, based on HACCP principles. I consistently ensure smooth kitchen operations by effectively monitoring duty schedules and supervising task performance. My ability to adapt to diverse working environments and collaborate efficiently with team members contributes to a positive and productive kitchen atmosphere.

Demi Chef de Partie – Pepper Steakhouse, Jumeirah Messilah Beach Hotel, Kuwait

May 2022 – October 2024

• Responsible for handling the grill section in a high-end steakhouse environment, ensuring consistency in preparation and presentation.
• Performed duties efficiently as a reliable and proactive team member, contributing to smooth kitchen operations.
• Followed all guest service standards and adapted dishes according to various dietary requirements and preferences.
• Worked closely under the guidance of senior chefs and in coordination with colleagues to maintain high food quality and hygiene standards.
• Supported kitchen organization and service flow, maintaining professionalism and a strong team spirit at all times.

• Worked as a Commis I at Jumeirah Emirates Towers, Dubai, from December 2018 to June 2021 in the Cold Kitchen. Responsibilities included preparing salads and dressings, supporting buffet and outlet kitchen operations, and assisting with room service. Ensured adherence to HACCP food safety standards and maintained high standards of hygiene and food presentation. Demonstrated strong product knowledge and a solid understanding of food production processes.

Worked as a Commis II at Jumeirah Zabeel Saray, Zultan Lounge Outlet Kitchen, Dubai, from February 2016 to December 2018. Responsible for preparing a variety of international cuisines, including Asian, Continental, and Mediterranean dishes. Supported daily kitchen operations while maintaining high standards of food quality, presentation, and hygiene.

Experienced in preparing Continental and Asian cuisines, with a strong focus on mise en place preparation. Possess a solid culinary background, strong knowledge of food production, and proven ability to work effectively as part of a team in high-pressure kitchen environments.