Danny S
Candidate Number : 20019
Interview Notes
Danny has 14 years of continuous hospitality experience in luxury hotels and resorts, specializing in European cuisine. His career includes senior roles with Ritz-Carlton Bahrain and Jumeirah properties in Dubai, where he handled menu execution, buffet and à la carte preparation, and high-volume service. He is skilled in supervising junior staff, maintaining food safety standards, and adapting quickly under pressure to deliver consistent quality. With experience across all-day dining, fine dining, in-room service, and live cooking stations, he is well suited to contribute as a specialist chef in Australia’s competitive hospitality sector.Year of Birth: 1984
Driver's License: No
Passport: Yes
Expiry 2030
About Me
Over the past 14 years, I have built a strong international hospitality career, working in world-class properties such as Ritz-Carlton Bahrain, Jumeirah Emirates Towers, and Jumeirah Beach Hotel in Dubai. My experience spans European cuisine, fine dining, buffet service, in-room dining, and high-volume à la carte operations. Currently, I am a Chef de Partie at the Ritz-Carlton Bahrain, where I collaborate with the Chef de Cuisine on menu planning, uphold food quality standards, and provide training and mentorship to junior chefs. Previously, I served as Chef de Partie at Jumeirah Emirates Towers, where I contributed to both Mundo, an all-day dining restaurant, and in-room dining operations. These roles honed my ability to manage pressure, maintain efficiency, and deliver consistent quality across multiple service formats. Earlier positions at Jumeirah Beach Hotel, Golden Tulip Sharjah, and Pizzaro LLC developed my technical skills in mise en place, cold kitchen preparation, sauces, pasta, and live guest-facing cooking stations. I bring proven strengths in food safety, team supervision, workflow coordination, and guest-focused service delivery. With my depth of international five-star hotel experience, I am well-prepared to add value as a specialist chef within Australia’s hospitality industry.
Work Experience
Cluster Sous Chef
Mar 2026 - Apr 2026
- Working as a cluster Sous chef in Marriott Hyderabad convention centre and Marriott Courtyard.Working closely with Executive Sous Chef in multiple outlets regarding menu planning, staff management ,cost control, guest satisfaction , maintaining the HACCP standards.
Manama, Bahrain
Chef de Partie
Sep 2024 - Apr 2026
- At this prestigious five-star resort, I work in La Plage and Gourmet Lounge, collaborating with the Chef de Cuisine on innovative menu planning and ensuring uncompromising food standards. I lead by training junior chefs in hygiene and precision cooking, reinforcing the Ritz-Carlton’s world-class reputation. Managing high-pressure service environments, I deliver consistency in both à la carte and lounge dining. My role demands technical mastery, refined presentation, and strong leadership, enabling me to elevate guest experiences while maintaining flawless operational efficiency.
Dubai, UAE
Chef de Partie
Jan 2022 – Jan 2024
- In this luxury landmark hotel, I operated across room dining and the main kitchen, preparing sauces, stocks, and soups with strict adherence to classical European methods. I thrived under pressure, producing consistent quality across large guest volumes while adapting to demanding service standards. Maintaining flawless mise en place and strict hygiene, I set an example for junior chefs. My ability to balance speed, precision, and teamwork ensured seamless operations in one of Dubai’s busiest and most recognized hospitality properties.
Dubai, UAE
Chef de Partie
Mar 2019 – Jun 2021
- At Mundo, an all-day dining restaurant serving a high-profile international clientele, I partnered with the Head Chef to deliver exceptional cuisine under intense deadlines. I supervised and motivated junior chefs, ensuring flawless teamwork during peak periods across buffet and à la carte service. Precision in execution, combined with strong leadership, allowed me to uphold the hotel’s reputation for excellence. My role required adaptability across cuisines, technical precision, and guest-focused service, solidifying my expertise in managing high-volume, five-star dining operations.
Dubai, UAE
Demi Chef de Partie
Jan 2015 – Oct 2017
- Working in Palm and Cold Kitchen, I was responsible for food quality, safety, and presentation across large-scale operations in a globally renowned resort. I managed cold preparation, salads, and buffet selections, enforcing FIFO systems and strict hygiene controls to ensure both safety and efficiency. By mentoring junior staff and coordinating with senior chefs, I strengthened both teamwork and operational standards. My dedication to consistency and control supported seamless dining experiences, showcasing my ability to balance technical accuracy with organizational skill.
Sharjah, UAE
Commis I
Aug 2013 – Dec 2014
- In this fast-paced Italian casual dining chain, I specialized in pizzas and pasta, managing mise en place for à la carte service while working directly with senior chefs. I ensured strict food storage and safety standards, maintaining records for chillers and freezers to safeguard quality. My role required balancing efficiency with precision, consistently delivering authentic dishes under pressure. This environment sharpened my technical grounding, discipline, and adaptability, laying a strong foundation for my progression into fine dining and five-star kitchens.
Dubai, UAE
Commis I
Jul 2010 – Dec 2012
- At Latitude, a busy all-day dining venue in one of Dubai’s most iconic hotels, I gained valuable front-of-house kitchen exposure by managing live guest-facing counters during breakfast, lunch, and dinner. Handling hundreds of covers daily, I developed speed, discipline, and finesse while delivering a wide range of international cuisine. My ability to maintain consistent quality in high-pressure service honed my skills in presentation and time management. This role ingrained in me the professionalism required to thrive in luxury hospitality.
Sharjah, UAE
Commis I
Aug 2008 – Jun 2010
- I began my culinary journey in the main kitchen and in-room dining at this international hotel, preparing mise en place for both à la carte and buffet menus. I was responsible for upholding kitchen hygiene and organization while supporting chefs in high-volume service environments. This role introduced me to the discipline, technical structure, and operational efficiency of professional kitchens, building the foundation for my growth into senior roles. It was here that I developed my core commitment to consistency and quality.
Education & Training
India
Food Production Course
Jun 2003 – May 2004
Skills
- Chef - 14 Years
- Chef De Partie - 5 Years
- Commis Chef - 5 Years