Experience

Pan Pacific Seattle

• United States
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Dec 2015 - Present

  Responsible for cold larder section, instruct and lead subordinate through their daily requirement in food preparation and actively take part in set up and supervising of buffets and special functions, keeping all working areas clean and tidy, ensuring food stock is a good quality and stored correctly. Responsible for cold larder section, instruct and lead subordinate through their daily requirement in food preparation and actively take part in set up and supervising of buffets and special functions, keeping all working areas clean and tidy, ensuring food stock is a good quality and stored correctly.



The Richardson Hotel and Spa - Australia

• Perth, WA, Australia

• Chef de Partie

  • Jun 2013 - Sep 2015

  Creation and preparation of a high quality inventive cuisines with French origins and modern Australian fresh flavours, using the finest West Australian ingredients. Personal contribution to the current Opus’s menu. Creation and preparation of a high quality inventive cuisines with French origins and modern Australian fresh flavours, using the finest West Australian ingredients. Personal contribution to the current Opus’s menu.



Hilton London Wembley

• London, United Kingdom

• Chef de Partie

  • Dec 2012 - May 2013

  Responsible for: preparing and presenting high quality dishes; keeping all working areas clean and tidy, ensuring food stock is a good quality and stored correctly; assisting with food cost controls improving gross profit margins, and other departmental and financial targets; reporting maintenance, hygiene and hazard issues; complying with hotel security, fire regulations and all health and safety and food safety legislation. Responsible for: preparing and presenting high quality dishes; keeping all working areas clean and tidy, ensuring food stock is a good quality and stored correctly; assisting with food cost controls improving gross profit margins, and other departmental and financial targets; reporting maintenance, hygiene and hazard issues; complying with hotel security, fire regulations and all health and safety and food safety legislation.



Grim's Dyke Hotel & Restaurant

• London, United Kingdom

• Sous Chef

  • Jul 2012 - Nov 2012

  Responsible for: food preparation in accordance to a 2AA Rosettes standards; overseeing other chefs work and making sure that they’re using is the top quality produce, and that staff are being mindful of the cost; menu planning, inventory and managing of supplies; ensuring that staff are obeying sanitation rules. Responsible for: food preparation in accordance to a 2AA Rosettes standards; overseeing other chefs work and making sure that they’re using is the top quality produce, and that staff are being mindful of the cost; menu planning, inventory and managing of supplies; ensuring that staff are obeying sanitation rules.



Lilianfels Blue Mountains Resort & Spa

• Katoomba, NSW, Australia

• Chef de Partie

  • Feb 2012 - Jun 2012

  Responsible for: running a hot garnish section in the kitchen and organizing other chefs daily jobs in order to obtain minimum time consumption in food preparation while preserving a Michelin star standards of a quality taste and presentation of all culinary dishes; resolving any issues rose during the service. Responsible for: running a hot garnish section in the kitchen and organizing other chefs daily jobs in order to obtain minimum time consumption in food preparation while preserving a Michelin star standards of a quality taste and presentation of all culinary dishes; resolving any issues rose during the service.



Four Seasons Hotel Sydney

• Sydney, NSW, Australia

• Chef de Partie

  • Aug 2011 - Feb 2012

  Responsible for: hot garnish section and sauce section; creating new dishes; ensuring high standard of food quality is preserved and that all chefs maintain a 5* presentation of all dishes; maintaining safety and hygiene standards; maintaining fridges; checking quantity and quality on food deliveries; assisting colleagues in their section when required. Responsible for: hot garnish section and sauce section; creating new dishes; ensuring high standard of food quality is preserved and that all chefs maintain a 5* presentation of all dishes; maintaining safety and hygiene standards; maintaining fridges; checking quantity and quality on food deliveries; assisting colleagues in their section when required.



The Bingham Hotel Richmond

• London, United Kingdom

• Chef de Partie

  • Feb 2011 - May 2011

  Responsible for: food preparation in accordance to a Michelin star standards; running hot garnish section; ensuring the kitchen is run smoothly, effectively and efficiently by working closely with other chefs; maintaining cleanness and health and safety standards; accurate food storage, labeling and use of all food supplies to prevent unnecessary wastage or spoilage; maintain cost control; demonstrating new cooking techniques. Responsible for: food preparation in accordance to a Michelin star standards; running hot garnish section; ensuring the kitchen is run smoothly, effectively and efficiently by working closely with other chefs; maintaining cleanness and health and safety standards; accurate food storage, labeling and use of all food supplies to prevent unnecessary wastage or spoilage; maintain cost control; demonstrating new cooking techniques.



The Milestone Hotel

• London, United Kingdom

• Chef de Partie

  • Jan 2010 - Oct 2010

  Responsible for: food preparation in accordance to a 2AA Rosettes standards; running hot garnish section with other chefs de partie; planning other chefs daily roles and taking control over the restaurant’s pre-booked functions. Responsible for: food preparation in accordance to a 2AA Rosettes standards; running hot garnish section with other chefs de partie; planning other chefs daily roles and taking control over the restaurant’s pre-booked functions.