Chef de Partie at Jumeirah Saadiyat Island Resort (2022-09 – Present)
Chef de Partie at Jumeirah Saadiyat Island Resort
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks
- Maintained clean and tidy food preparation areas
- Prepared, produced and packed food in tight timescales
- Checked freezers and refrigerators to verify correct storage and temperatures
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination
- Followed recipe specifications strictly to produce high volume of food orders
- Plated completed meals with meticulous attention to presentation and portion control
- Set kitchen standards governing cooking procedures, garnishes and food presentation
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste
- Built and maintained strong working relationship with staff across business
- Oversaw chefs, cooks and kitchen support staff to run smooth operation
- Supervised and trained junior chefs cook assigned dishes
- Handled special customer requests to meet dietary needs and mitigate allergen risks
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers
- Created estimates of food and labour costs to set accurate operating budgets
- Forecasted demand and orders optimum level of supplies to prevent spoilage
- Considered seasonal product pricing and availability when developing new dishes
- Developed menus for continuous use, events and promotions for different seasons
- Followed precise recipe cards and food preparation procedures
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens
- Seasoned various meats and peeled, washed and chopped vegetables
- Periodically cleaned kitchen stations in line with sanitation regulations
- Quality-checked items for quantity and presentation
- Inspected completed work and stations to verify conformance with standards
- Monitored kitchen operations to spot and correct issues impacting team performance or quality
- Reduced customer complaints by enforcing strict quality control procedures
- Built attractive displays of food items, enticing customers to make additional purchases
Demi chef de partie at Rixos The Palm Hotel & Suites (2021-09 – 2022-08)
Demi chef de partie at Rixos The Palm Hotel & Suites
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste
- Built and maintained strong working relationship with staff across business
- Oversaw chefs, cooks and kitchen support staff to run smooth operation
- Supervised and trained junior chefs cook assigned dishes
- Handled special customer requests to meet dietary needs and mitigate allergen risks
Commis chef 1 at The Address Boulevard Hotel (2019-09 – 2021-08)
Commis chef 1 at The Address Boulevard Hotel
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers
- Created estimates of food and labour costs to set accurate operating budgets
- Forecasted demand and orders optimum level of supplies to prevent spoilage
- Considered seasonal product pricing and availability when developing new dishes
- Developed menus for continuous use, events and promotions for different seasons
Commis chef 2nd at Thyme Bar Restaurant (2018-08 – 2019-08)
Commis chef 2nd at Thyme Bar Restaurant
- Followed precise recipe cards and food preparation procedures
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens
- Seasoned various meats and peeled, washed and chopped vegetables
- Periodically cleaned kitchen stations in line with sanitation regulations
- Quality-checked items for quantity and presentation
Commis chef at Zaffran Trendy Restaurant (2017-03 – 2018-02)
Commis chef at Zaffran Trendy Restaurant
- Inspected completed work and stations to verify conformance with standards
- Monitored kitchen operations to spot and correct issues impacting team performance or quality
- Reduced customer complaints by enforcing strict quality control procedures
- Built attractive displays of food items, enticing customers to make additional purchases
