Specialty chef

• Oct 2022 - Present

Chef De Partie

• Sep 2021 - Nov 2022

Chef De Partie

• Aug 2019 - Sep 2021

As a Chef de Partie I am responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby my role will include key responsibilities such as: • Support the Chef de Partie or Sous Chef in the daily operation and work • Work according to the menu specifications by the Chef de Partie • Keep work area at all times in hygienic conditions according to the rules set by the hotel • Control food stock and food cost in his section • Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites • Follow the instructions and recommendations from the immediate superiors to complete the daily tasks • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques • Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions • Coordinate and participate with other sections of requirements, cleanliness, wastage Show less

continental chef

• Aug 2018 - May 2019

Designated as a continental chef based on cold & hot kitchen preparations of cheese, fruits, and Italian coffee sensations ,also successfully worked in room service, buffets , live counters grill, sauce, soup and vegetable preparation areas. I follow proper procedures of chilling, reheating, and holding food and maintaining USPH/HACCP Standards . Worked in the buffets directly in contact with guests taking special orders and requests and handover the safe and secure ambitious food to the guests from different parts of the world • Prepare all basic food items for the menu requested by his supervisor. • Must be able to work in any section of a kitchen. • Must have a good food knowledge and understanding of culinary terms • Must be able to read, understand, follow and prepare company recipes. • Must be proficient in effecting completing tasks, work efficiently and productively. Show less

Chef De Partie

• Dec 2016 - Jul 2018

. • Set up station properly and on time for each service period.• Make sure all food is prepared by recipes designated by the Sous Chef• Make sure quality and quantity meets our standard.• Notify Sous Chef of any problems or complaints as when they arise.• Be able to work in another area when needed and take part in cross training when directed.• Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.• Be able to come to any and all kitchen meetings whilst on duty or otherwise.• Follow clean as you go policy and keep work area clean at all times.• Do not leave the section without doing the final check.• All food items for storage must be covered, dated and labelled according 70 point checklist.• Proper food rotation – first in – first out• After service switch off and clean oven tops and work areas as well as surfaces.• Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.• Fill out the appropriate log sheets according our standard on a daily base. Show less

commi chef

• Jun 2014 - Dec 2016

• work as directed on station of assignment under appropriate Chef de Partie. • Set up station properly and on time for each service period.• Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.• Make sure quality and quantity meets our standard.• Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.• Be able to work in another area when needed and take part in cross training when directed.• Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.• Be able to come to any and all kitchen meetings whilst on duty or otherwise.• Follow clean as you go policy and keep work area clean at all times.• Do not leave the section without doing the final check.• All food items for storage must be covered, dated and labelled according 70 point checklist.• Proper food rotation – first in – first out• After service switch off and clean oven tops and work areas as well as surfaces.• Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.• Fill out the appropriate log sheets according our standard on a daily base. Show less

Job Traniee

• Dec 2013 - May 2014

• work as directed on station of assignment under appropriate Chef de Partie . • Set up station properly and on time for each service period. • Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie. • Make sure quality and quantity meets our standard. • Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise. • Be able to work in another area when needed and take part in cross training when directed. • Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor. • Be able to come to any and all kitchen meetings whilst on duty or otherwise. • Follow clean as you go policy and keep work area clean at all times. • Do not leave the section without doing the final check. • All food items for storage must be covered, dated and labelled according 70 point checklist. • Proper food rotation – first in – first out • After service switch off and clean oven tops and work areas as well as surfaces. • Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment. • Fill out the appropriate log sheets according our standard on a daily base. Show less

Industrial Exposure Training

• May 2013 - Nov 2013

• work as directed on station of assignment under appropriate Chef de Partie . • Set up station properly and on time for each service period. • Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie. • Make sure quality and quantity meets our standard. • Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise. • Be able to work in another area when needed and take part in cross training when directed. • Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor. • Be able to come to any and all kitchen meetings whilst on duty or otherwise. • Follow clean as you go policy and keep work area clean at all times. • Do not leave the section without doing the final check. • All food items for storage must be covered, dated and labelled according 70 point checklist. • Proper food rotation – first in – first out • After service switch off and clean oven tops and work areas as well as surfaces. • Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment. • Fill out the appropriate log sheets according our standard on a daily base. Show less