Work Experience Senior Sous Chef
Toftree Gold Resort, State Collage USA September 2021- October 2022
Responsibilities
- Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
Including Appetizers, Salads, Gourmet Burgers &Pizza's and Pasta.
- Ensure that kitchen activities operate in a timely manner.
- Supervise a team of 11 including chef de parties & Commis I, 1, Ill and stewarding.
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation and dish plating.
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Train kitchen employees to meet restaurant and kitchen standards.
- Adhere to and implement sanitation HACCP and safety regulations.
- Manage the kitchen team in the executive chef's absence.
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.
Crumbs Elyse Cafe Dubai UAE Chef De Partie
October 2016-2021
Responsibilities
- Takes care of daily food preparation and duties assigned by the Head chef to meet the standard and the quality set by the Restaurant.
- Help train and motivate the kitchen brigade to have a happy motivated well-disciplined team.
- Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- E n s u r e staff aware of all menu items, their recipes, methods of preparations and presentation standards.
- Lead Kitchen Team of 16 including chef de parties & Commis I, II, Ill and stewarding.
- Excellent knowledge of maintaining quality and controlling costs in a volume food business. • C o n t r o l food cost by assisting in training kitchen staff on the proper methods of food preparation and handling including leftover food items.
LI Fonario Restaurant Dubai, UAE Chef De Partie
2012-2016
Responsibilities
•Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
- E n s u r e s a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
- K e e p s cooking stations stocked, especially before and during prime operation hours.
- Supervises all food preparation and presentation to ensure quality and restaurant standards.
- Wo r k s with head chef to maintain kitchen organization, staff ability, and training opportunities. • Constantly check quality and quantity of food going out of the kitchen.
- E n s u r e that each sections are manned efficiently and that the Chefs de Partie, Commis Chefs & Kitchen Porters are working to the best of their ability.
- C o n t r o l and make sure the kitchen team is giving an efficient, smooth and quick service while maintaining principles and standards set by the Company.
Lamia Favolla Restaurant Dubai, UAE Demi Chef De Partie
2008-2012
Responsibilities
•Assist the chef in all preparation, cooking, and oversight of culinary operations daily, including collecting, washing, and preparing ingredients as well as seasoning and cooking foods to proper temperatures as indicated in recipes and safety standards.
- P r e p a r e and Cut ingredients that should be frequently available (vegetables, spices etc.)
- Follow the guidance of the executive or sous chef and have input in new ways of presentation of dishes.
- Put effort in optimizing the cooking process with attention to speed and quality.
- E n s u r e the team have high standards of food hygiene and follow the rules of health and safety. •Monitoring portion and waste control to maintain profit margins.
