Olivier Boltjes
Chef De Partie at Green Island Resort- Claim this Profile
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Bio
Credentials
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Certificate III comercial cookery - T.A.F.E Queensland
TAFE QueenslandJan, 2010- Nov, 2024
Experience
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Green Island Resort
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Hospitality
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1 - 100 Employee
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Chef De Partie
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Jul 2016 - Present
Employed as a Breakfast Chef Chef de Partie - Live on A popular tourist destination and a resort unlike any other, Green Island on the Great Barrier Reef is one of the most unique destinations in tropical North QLD. Part of the Quicksilver Group and located just 27km from Cairns this established 46 room resort is currently working as Chef de Partie. Strong al-a-carte buffet chef . Brigade size of 9. Employee has a calm disposition also self-motivated & a team player who thrives on providing 5* customer service. Emeralds Restaurant provides guests with tropical buffet breakfasts, cafe style lunch options and casual, elegant, evening dining.
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Cradle Mountain Lodge
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Australia
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Hospitality
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1 - 100 Employee
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Chef de Partie
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2015 - 2016
Summary of Responsibilities: Reporting to the Sous Chef . Responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues. Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards. Actively share ideas, opinions and suggestions in daily shift briefings. Ensure all kitchen Colleagues are aware of standards and expectations. Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback. Complete daily checks of all mis en place to ensure freshness and quality standards. Maintain proper rotation of product in all chillers to minimize wastage/spoilage. Have full knowledge of all menu items, daily features and promotions. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Follow kitchen policies, procedures and service standards. Follow all safety and sanitation policies when handling food and beverage. Other duties as assigned.
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Accor Plus
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Singapore
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Hospitality
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700 & Above Employee
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Chef de Partie
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2013 - 2014
As a chef de partie , my job is to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef. Chances are that you'll be cooking fine dining or French dishes, but modern kitchens offering informal or contemporary menus generally have two or three sections, too. Key responsibilities: Preparing, cooking and presenting dishes within your speciality Managing and training any demi-chef de parties or commis working with you Helping the sous chef and head chef to develop new dishes and menus Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins
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Voyages Indigenous Tourism Australia
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Australia
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Hospitality
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200 - 300 Employee
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Demi Chef
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2012 - 2013
Description Since the demi chef is responsible for all dishes prepared in his section, he must be knowledgeable about the section he oversees as well as how a kitchen functions as a whole. Being organized and able to work in fast-paced, high pressure situations is important. In the kitchen, the demi chef oversees line or station cooks within a production area -- such as the potager, saucier, vegetable cook or pastry chef. Duties A demi chef relays orders to his station cooks and ensures each menu item his station is responsible for is prepared on time. He oversees all preparation, cooking and presentation for plates. He may be required to assist with cooking, preparation and plating when station chefs are absent. Your kitchen’s demi chef also ensures that all health and food safety standards are practiced and he helps troubleshoot any kitchen issues that may arise.
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Delaware North
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United States
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Hospitality
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700 & Above Employee
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Demi Chef
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2009 - 2011
Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following: Review the daily production sheets with the Chef De Partie & Sous Chef. Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service Actively participates in training of culinary skills to junior staff and apprentices Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops Ensures that station opening and closing procedures are carried out to standard Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense Operate all kitchen equipment and conduct themselves with safety in mind at all times Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion Prepares lists of food products required for station for Sous Chef order and approval Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program Adhere to all environmental policies and programs as required Other reasonable duties as assigned
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Education
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2016 - 2018
Frontier education
Diploma of Hospitality Management SIT50416, SIT50416 -
2004 - 2008
TAFE Queensland Brisbane
Degree, Certificate III Comercial Cookery -
2000 - 2004
Noosa District State high school
High school deploma, Hospitality Administration/Management
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