R0newird

I am a motivated and reliable person who is focus on take pride of is work and to build strong relationships with coworkers and the management. Prone to follow rules and specification set by company and to adapt myself on business need and duty. I strongly believe in the importance of rules, position and hierarchy. I have maturated over 12 years experience the importance to be part of a team and to work together to overcome challenges or to face unpredictable situations.

Nursery Chef - Kido internationial Nursery & Preschool Crouch End - Earl Haig Hall, 18 Elder Ave, London N8 9DE

(2026-04)

• Prepared meals for children of different ages, meeting individual dietary requirements and allergen safety standars.
• Managed food preparation in accordance with Hygiene and safty, and allergy awareness procedures.

Cook - Red lion - 31 High Street, Barnet, Great London, EN5 5UW

(2021-12 - 2026-04)

• Carving meat products for customers and ensuring the deck is full of hot vegetable products. With the standard of food preparation and cleanliness of the deck maintained at all times.
• Work on other sections of the kitchen with food products for bar and restaurant, maintaining standard of kitchen cleanliness and hygiene at all times.

Cook - Franzos - 61-63 Windmill Hill, Enfield, EN2 7AF

(2021-02 - 2021-12)

• Working on the grill with poultry and other meat related products. Supervising poultry preparation and cooking, keeping standard of food hygiene and minimising food wasting.
• Supervising kitchen standards of clean and hygiene. Managing stock rotation, food preparation quality e standard of product by company specs.

Chef de Partie - Wahaca Islington - 68-69 Upper St, The Angel, N1 0NY

(2019-11 - 2020-11)

• Managing a section and ensuring a nice presentation and timing of service
• Ensure the section is well stocked and the food is fresh and safe
• Ensure an high standard of cleanliness an correct safety procedures.

Chef de Partie - Shakespeares Head - 29 Great Marlborough Street, Soho, W1F 7HZ

(2019-07 - 2019-10)

• Managing many sections on the kitchen or to work alone when the chef in charge is absent
• Follow company procedures and food production by company standards

Chef de Partie - Chicken Society - 363 Regents Park Rd, N3 1DH

(2018-09 - 2019-07)

• Managing many sections of the kitchen or to work alone when the business was no busy.
• Producing food up to company standard and stock up the sections of the kitchen.
• Ensure stock is up to date, fresh and minimise wastage.

Chef de Partie - Texas Joe - 61 Assembly Passage E1 4UJ

(2018-05 - 2018-09)

• Producing food up to company standard, follow procedures for meat preparation and for the smoker.
• Ensure the kitchen section was well stocked all the time and ready for service.
• Ensure food was up to date and follow safety and Hygienic low.

Senior Chef de Partie - Turtlebay - 269 High St. E17 7FD

(2015-08 - 2018-04)

• Managing all the kitchen sections and be in charge of the kitchen when the absence of the head chef or Su chef.
• Make sure all the procedures and legal duty are followed at all times.
• Make sure the food was up to date and fresh, up to company specification.
• Checking delivery when working in the morning and checking kitchen closing when working late in absence of the head chef or Su chef

1st Commis Chef - Radisson Blu Edwardian Berkshire Hotel - 350 Oxford Street. W1C 1BY

(2014-02 - 2015-07)

1st Commis Chef - Radisson Edwardian Kenilworth Hotel - 97 Great Russell Street. WC1B 3LB

(2011-10 - 2014-02)

Commis Chef - Radisson Edwardian Kenilworth Hotel - 97 Great Russell Street. WC1B 3LB

(2010-11 - 2011-06)

• Managing the starter section, ensure was well stoked all the time, and the food produced up to company standard and served on nicely time.
• Ensure to follow hygienic and safety procedures, and to keep the section clean and sanitized at all times.
• Help the chef in charge in the morning for banqueting and buffet, and for staff food from time to time

Commis Chef - Ambassador Bloomsbury - 12 Upper Woburn Place. WC1H 0HX

(2009-11 - 2010-10)

• Helping with the breakfast, both food production and service.
• Helping with banqueting and buffet.
• Managing the room service food production and service at night.

Degree - Industrial Biotechnologies - Cagliari University A level certificate - Agriculture High School