Experience

The Leys School

• Education
• 1 - 100 Employee

• Senior Chef de Partie

  • Nov 2021 - Present

  1.Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality.2.Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.3.Coordinates daily tasks with the Sous Chef, Head Chef .4.Responsible to supervise junior chefs or commis.5.Ensure that the production, preparation and presentation of food are of the highest quality at all times.6.Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.7.Full awareness of all menu items, their recipes, methods of production and presentation standards.8.Ensure effective communication between staff by maintaining a secure and friendly working environment.9.Operate and maintain all department equipment and reporting of malfunctioning.10.Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.11.Personally responsible for hygiene, safety and correct use of equipment and utensils.

• Chef De Partie

  • Jul 2019 - Oct 2021

  -Working within the Catering team towards meeting the daily operational needs of the department, primarily assisting Executive Chef/Head Chef/Sous Chef in the smooth running of the kitchen.-Focussing on food production for 750 kids+employess on a daily basis; overseeing the preparation, cooking and presentation of meals and directing chefs/catering staff within the section.-Enforcing strict health and hygiene standards and troubleshoot any problems that may arise.-Taking direction from Head Chef/SousChef on all matters involving health and safety, due diligence and staff development/training.



Hughes Hall, University of Cambridge

• United Kingdom
• Higher Education
• 1 - 100 Employee

• Chef De Partie

  • Nov 2018 - Jul 2019

  Work within the Catering team towards meeting the daily operational needs of department,primarily assisting Head Chef/Sous Chef in the smooth running of the kitchen.Focussed on food production,overseeing the preparation,cooking and presentation of meals and directing chefs/catering staff within section.Enforce strict health and hygiene standards and trouble shoot any problems that my arise.Take direction from Head Chef/Sous Chef on all matters involving health and safety,due diligence and staff development/training.

• Commis Chef

  • Nov 2016 - Nov 2018

  Work within the Catering team towards meeting the daily operational needs of the Department,primarily assisting Sous Chef and Chef de Partie in the smooth running of the kitchen.Focussed on food production duties,rotated throughout the kitchen,learning from Senior chefs and developing skills.Take direction from senior chefs&Catering Manager on all matters involving Standards Policy,Health&Safety,due diligence and staff development/training.



Prezzo Ltd

• Consumer Goods

• Head chef

  • Jan 2011 - Aug 2016

  - checking and entering the delivery invoices - opening kitchen- delegating tasks and duties to the kitchen staff- controlling the food service - kitchen monitoring, weekly stock taking - dealing with daily paperwork including ordering food ingredients from the suppliers, making transfers, monitoring kitchen staff, waste - coaching, motivating and training team members - monitoring sales, cost of sales -controlling speed and quality of service- preparing weekly rota for kitchen staff-managing up to 8 kitchen staff- attending training courses on appropriate delegating duties and working as a head chef



Caffe Uno

• United States
• IT Services and IT Consulting
• 1 - 100 Employee

• Head chef

  • May 2004 - Dec 2010

  - checking and entering the delivery invoices - opening kitchen- delegating tasks and duties to the kitchen staff- controlling the food service - kitchen monitoring, weekly stock taking - dealing with daily paperwork including ordering food ingredients from the suppliers, making transfers, monitoring kitchen staff, waste - coaching, motivating and training team members - monitoring sales, cost of sales -controlling speed and quality of service- preparing weekly rota for kitchen staff-managing up to 8 kitchen staff- attending training courses on appropriate delegating duties and working as a head chef