Anton

Culinary professional with over 12 years of experience in various roles, including Chef De Partie and Sous Chef, across prestigious restaurants and hospitality venues. Proven expertise in menu development, food safety, and training and development, ensuring high standards of guest service and culinary excellence. Strong background in managing kitchen operations and mentoring junior staff, contributing to a dynamic culinary environment.

Chef de partie at Bank of America (2026-05 – Present)

Chef De Partie at Phyllis Court Private Club (2025-01 – 2026-03)

• Collaborated with staff members to create meals for large banquets.
• Prepared meals for specific dietary requirements.
• Provided input for daily specials and seasonal menus based product availability.

Senior Chef De Partie at Marygreen Manor Hotel (2022-12 – 2024-11)

• Prepared and presented fine dining dishes.
• Trained and mentored junior staff, elevating their culinary skills and knowledge.
• Prepared a variety of breakfast dishes.
• Monitored stock levels, assisted with ordering, and ensured effective stock rotation to minimise waste.

Chef De Partie at The oyster house (2021-09 – 2022-10)

• Prepared and presented fine dining dishes.
• Collaborated with staff members to create meals for large banquets.
• Prepared and filleted fresh fish.

Sous chef at Historic inn Hotel (2018-06 – 2022-06)

• Worked with staff to develop menus for weekly functions.
• Led a team of 10 chefs in daily food production.
• Managed supplier relations.
• Worked closely with sous chefs and head chef to meet kitchen targets and service quality.
• Grilled different types of meat.

Chef De Partie at Australasia (2017-06 – 2018-06)

• Prepared and presented fine dining dishes.
• Prepared a wide variety of dishes with attention to texture, flavor, and portion control.

Sous chef at White Lion (2016-06 – 2017-05)

• Handled daily preparation for over 100 dishes, ensuring consistency and quality.
• Trained and mentored junior staff, elevating their culinary skills and knowledge.
• Monitored kitchen inventory levels and placed supplier orders to ensure consistent availability of ingredients.

Chef De Partie at Prince Alfred (2014-03 – 2016-06)

• Maintained a hygienic kitchen environment by complying with food safety standards.
• Plated meals paying special attention to presentation.
• Pastry preparation.

Demi Chef De Partie at Estiatorio Milos (2013-03 – 2014-04)

• Developed strong knife skills and culinary techniques through hands-on experience
• Prepared a wide variety of dishes with attention to texture, flavor, and portion control.
• Demonstrated the ability to perform effectively under pressure while maintaining high culinary standards.

Professional Cookery Cook in Culinary Arts – Hotel Management College Riga (2011-09 – 2012-05)

General secondary education – Jurmala City School (1999-09 – 2011-05)