Chef De Partie at The Groves (2024-09 – Present)
- Supervised and mentored 6 junior chefs and commis, enhancing individual productivity and teamwork efficiency by 25%.
- Coordinated workflow with the Sous Chef to maintain seamless kitchen operations during peak service hours.
- Estimated daily production requirements, minimizing food wastage by 15% through strategic portion control.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Plated meals paying special attention to garnishes and overall presentation.
Demi Chef De Partie at American Holland (2023-04 – 2024-05)
- Collaborated with culinary teams to ensure smooth order flow and high-quality standards.
- Rotated stock effectively to eliminate expired goods, reducing waste by 12%.
- Delivered visually appealing dishes in line with menu standards, enhancing guest satisfaction scores by 18%.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Demi Chef De Partie at Sofitel Downtown Dubai (2021-05 – 2023-04)
- Ensured full compliance with food safety and sanitation regulations.
- Supervised kitchen sections to sustain productivity and operational standards.
- Organized and maintained inventory records, reducing stock shortages by 17%.
- Facilitated teamwork to uphold department goals and operational efficiency.
- Set up workstations with precision, increasing readiness during rush hours.
- Reduced prep errors by 9% through implementation of pre-shift briefings.
Demi Chef De Partie at Planet Hollywood Doha (2021-05 – 2023-04)
- Executed complex recipes to uphold international dining standards.
- Played a pivotal role in the team that achieved ISO Certification for quality operations.
- Collaborated in designing and introducing 10 new menu items, broadening culinary variety.
- Guided junior kitchen members to ensure adherence to preparation protocols.
- Accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Commis Chef at French Olive (2014-01 – 2017-11)
- Managed rotation of stock to prevent spoilage and maintain freshness.
- Assisted senior chefs in preparing complex dishes across various stations.
- Supported efficient kitchen workflows during busy service hours.
- Executed prep tasks including chopping, marinating, and portioning ingredients.
- Analyzed recipe components to adjust for ingredient quality and yield.
- Contributed to team success through reliability and consistent performance.
Chef Trainee / Casual Staff at Hilton Nairobi (2011-06 – 2013-09)
- Supported senior chefs in daily production of international and local dishes.
- Developed expertise in multiple stations within the kitchen, increasing versatility as a chef trainee and supporting team cohesion during busy shifts.
- Worked closely with other kitchen staff to foster a positive teamwork atmosphere conducive to learning and growth.
- Contributed to successful catering events by preparing large quantities of food while maintaining quality standards.
