Experience

Constance Ephelia

• Seychelles
• Hotels and Motels
• 200 - 300 Employee

• Chef De Partie Bakery

  • Jan 2017 - Present

  Expedite and maintain food quality control to oversee that high quality food leaves the kitchen to make customers happy. • Helped with daily food preparations and cleaning. • Supervised 12 employees Responsible for Cake decorating, VIP desserts, wedding cakes Desserts for Sunday and holiday brunches and 7 outlets • Ordered all produce for the entire hotel which included banquet functions ranging from thirty to twelve hundred guests. Expedite and maintain food quality control to oversee that high quality food leaves the kitchen to make customers happy. • Helped with daily food preparations and cleaning. • Supervised 12 employees Responsible for Cake decorating, VIP desserts, wedding cakes Desserts for Sunday and holiday brunches and 7 outlets • Ordered all produce for the entire hotel which included banquet functions ranging from thirty to twelve hundred guests.



Kempinski Hotel Muscat

• Oman
• Hospitality
• 100 - 200 Employee

• Assistance chef De partie

  • Jan 2013 - Dec 2016

  Assists Executive Chef/ Sous Chefs in multiple operations to include main kitchen, high volume banquet, and off-site catering, and fulfilling multiple stand-in roles as Sous Chef, Banquet Chef, and Pastry Chef. Near completion of management training for Sous Chef. • Demonstrates exemplary leadership to kitchen staff and provides exclusive training and development to all current and new staff. Leads by example with an emphasis on teamwork. • Worked directly with commissary manager and other Chefs on new product development and implementation. • Executes multiple cooking techniques (grilling, braising, sauté and pizza oven etc.) Show less



RADDISON BLUE DEIRA CREEK

• Dubai, United Arab Emirates

• Lead Line Cook

  • May 2010 - Dec 2012

  Cleaned and maintained kitchen appliances, decreasing maintaince cost by 36% • Organized and checked kitchen stations at start of the shift, gathering needed ingredients, utensils, appliances and other supplies. • Maintained knowledge of 87 menu items to customize orders according to sensitivities, allergies and preferences. Cleaned and maintained kitchen appliances, decreasing maintaince cost by 36% • Organized and checked kitchen stations at start of the shift, gathering needed ingredients, utensils, appliances and other supplies. • Maintained knowledge of 87 menu items to customize orders according to sensitivities, allergies and preferences.