Katama's Kitchen
Demi Chef de Partie (Saucier) | Culinary Arts Professional
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About
Dedicated culinary professional with 7+ years of progressive experience from Commis Chef to Demi Chef de Partie (Saucier), spanning luxury resorts and high-volume international kitchens. Proven expertise in sauce and stock preparation, meat cookery, Arabic and continental cuisine, and USPH/HACCP compliance. Skilled at leading and motivating assistant cooks and trainees to maintain consistency, food quality, and cost-effectiveness under pressure.
Multilingual team player with a positive, can-do attitude and a passion for delivering exceptional guest satisfaction. Seeking to bring culinary excellence and dedication to any establishment I work for.
Experience
Demi Chef de Partie – Saucier at Ridge Cabin Resort (2025-10 – Present)
- Lead all saucier section operations during service, ensuring consistent quality and presentation of sauces, stocks, and reductions in line with company recipes and specifications
- Supervise and mentor junior kitchen staff and trainees, directing assistant cooks during peak service periods to maintain smooth food delivery
- Enforce strict HACCP and food safety standards across all food production and galley maintenance activities
- Assist management with inventory control, portion management, and waste reduction to support cost-effectiveness targets
- Communicate and cooperate with cross-functional kitchen teams to ensure seamless à la carte and buffet service
Commis I Chef at Barakat Foods (2019-06 – 2025-04)
- Prepared a wide range of Arabic and international continental cuisine in a high-volume commercial kitchen serving diverse guests
- Maintained strict quality control and portion standards, following all recipes to specifications and minimizing wastage
- Supported senior chefs and Chef de Partie during peak operations, ensuring backup coverage for all service lines
- Upheld rigorous food safety and sanitation standards, consistently passing internal health and hygiene inspections
- Developed strong multicultural communication and teamwork skills in an international, fast-paced kitchen environment
Commis Chef at Mambo Italia (2018-01 – 2019-04)
- Assisted in daily Italian cuisine preparation and comprehensive mise en place for à la carte and banqueting service
- Maintained workstation hygiene and organization in compliance with HACCP and food safety regulations
- Contributed to consistent food quality and presentation standards, supporting senior chefs during busy service periods
Kitchen Intern at Karen Country Club (2017-02 – 2017-12)
- Assisted with buffet and banqueting operations, gaining exposure to high-volume food production and service standards
- Practiced strict personal hygiene, workstation sanitation, and food safety protocols under senior chef guidance
Education
Higher National Diploma (HND) in Food & Beverage Production – Zetech College
