Experience

Oriental Club

• Sous Chef



Oriental Club

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Chef de Partie

  • Sep 1999 - Present

  Preparing, cooking and presenting dishes within high standards Helping Sous Chefs and Head Chef developing new dishes and menu Managing and training Demi Chefs de Partie and Commins In charge of catering for functions and banquets Ensuring a high standards of food hygiene and health and safety rules are followed Results driven and able to thrive in a fast paced kitchen environment. Delivering results on time, within budget, and to the highest specification Preparing, cooking and presenting dishes within high standards Helping Sous Chefs and Head Chef developing new dishes and menu Managing and training Demi Chefs de Partie and Commins In charge of catering for functions and banquets Ensuring a high standards of food hygiene and health and safety rules are followed Results driven and able to thrive in a fast paced kitchen environment. Delivering results on time, within budget, and to the highest specification



Holliday Inn

• Nelson Dock - London

• Chef de Partie

  • Jul 1998 - Aug 1999

  Preparing and cooking meals in a busy kitchen Cooking meals, entrees, snacks and deserts Checking food expired dates and discarding outdated food Taking responsibility for ordering and stock control Keeping an eye in stock levels and ordering appropriately Preparing and cooking meals in a busy kitchen Cooking meals, entrees, snacks and deserts Checking food expired dates and discarding outdated food Taking responsibility for ordering and stock control Keeping an eye in stock levels and ordering appropriately



Saint George' s Hotel

• Langham Place - London

• Demi-Chef

  • Aug 1997 - Jun 1998

  Working as part of a small team cooking and preparing meals for lunch and dinner Working sole most of the times and in charge of the kitchen running Cooking and preparing meals, sauces, entrees, snacks and deserts Working as part of a small team cooking and preparing meals for lunch and dinner Working sole most of the times and in charge of the kitchen running Cooking and preparing meals, sauces, entrees, snacks and deserts



Carlton Tower - Hyatt

• Codogan Place - London

• Cummin Chef

  • Jun 1996 - Aug 1997

  Working in a very high standard kitchen, helping an awarded team launching a new restaurant. Working in a very high standard kitchen, helping an awarded team launching a new restaurant.