- 12 Years & 7 Months
Jun 2008 to PresentBig City RestaurantChef De partie
Responsible for looking after the kitchen staff and training new staff.
Good governance of staff along with supervision of food preparation is my duty. I am the seafood and meat dishes specialist. I prepare the dishes, garnish and present them and send for service.
Feb 2008 to May 20124 Years & 3 MonthsRomano BistroChef De Partie
Responsible for preparation, presentation and service of dishes that were my specialty. I dealt with all seafood and pastry dishes.
I was in charge of kitchen staff and ensured that all cutting of vegetables, meat and other food items according to the day's orders.
LanguagesEnglish (UK)Native or Bilingual ProficiencyFrenchProfessional Working ProficiencyItalianLimited Working Proficiency
- Customer Relations
- Staff Organization
- Culinary Expertise
- Daily Plan
- Staff Training
- Station Head
- Experimentation and Tasting
- Team Coordination
Won award for inculcation of new entries in the menu. This led to an increase in sales and regular guests.
Awarded for good kitchen staff management.
Recieved cash prize for maintaining preparation of vegetables and meat items according to the day's menu.
Attended Culinary Innovation class to understand and learn ways of experimentation.
Kitchen Management and Hygiene Standards workshop to understand the ethics of working in a busy kitchen.