www.example.com
446745521309
charlottesimon@ukmail.com
CV Picture
Charlotte Simon Chef De Partie
Experienced in management of kitchen and all items preparation. I have been a good worker with excellent skills to handle stressful work during busy days. I am a station chef with a neat hand and this has earned me appreciation as well as position. I wish to work in a busy restaurant where the work is more and requires a highly talented chef to manage work and kitchen staff as well.

Work Experience

  • 12 Years & 4 Months

    Jun 2008 to Present

    Big City Restaurant
    Chef 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 2012

    4 Years & 3 Months
    Romano Bistro
    Chef 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.

Education

  • 2006 - 2007

    Culinary Perfection
    Training Kitchen Management
    Training to understand management of kitchen staff and food preparation.
  • 2001 - 2006

    Continental Culinary Academy
    Diploma Culinary Art
    Four years of course and one year of working in the academy kitchen.

  • Languages

    English (UK)
    Native or Bilingual Proficiency
    French
    Professional Working Proficiency
    Italian
    Limited Working Proficiency
  • Technical Skills

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    • Customer Relations
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    • Staff Organization
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    • Culinary Expertise
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    • Daily Plan
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    • Staff Training
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    • Station Head
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    • Experimentation and Tasting
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    • Leadership
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    • Team Coordination
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  • Achievements

    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.

  • Courses

    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.

Activities & Interests

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