Tamara Sonja Francesca Fee, Senior Chef de Partie

Tamara Sonja Francesca Fee

Senior Chef de Partie

The Scene

Location
United Arab Emirates - Dubai
Education
Diploma, Culinary Arts
Experience
14 years, 9 months

Share My Profile

Block User


Work Experience

Total years of experience :14 years, 9 months

Senior Chef de Partie at The Scene
  • United Arab Emirates - Dubai
  • December 2014 to June 2015

Handled the Larder and Pastry section of a popular and busy gastropub. Supervised 4 team members, while supporting the kitchen with up to 700 covers per day. I was responsible for preparing a variety of salads, sandwiches, soups and appetizers, garnishing dishes, chopping, dicing fruits and vegetables, making sure area was clean and up to health code standards, ordering and stocking of necessary food for station, inspecting food for freshness and quality, coordinating with other stations to ensure timely delivery of orders, following the standards and plating procedures of the executive chef, filling-in for other stations, when needed, training and managing subordinates when necessary.. Was also mainly responsible for providing staff meals for the entire restaurant.

Chef de Partie Cold Seciton at Junoon Dubai
  • United Arab Emirates - Dubai
  • November 2014 to December 2014

Was involved in the setup of a franchise of 4 time Michelin Star holder, Junoon NYC. I managed the costing of dishes, collaborated in menu design and recipes, as well as procured equipment and supplies for the kitchen. I was a team leader and took charge of organizing the costing sheets, prep sheets and dealt with suppliers.

Chef de Partie at Castle Hotel and Spa
  • United States
  • September 2013 to September 2014

Chef de Partie - Garde Manger
Hired as supporting staff in Equus, a fine dining restaurant. Time spent mainly on Garde
Manger station, with some experience in Pastry, Breakfast, Banquets and Fish. Responsible
for preparing a variety of salads and amuse bouches as per menu changes, garnishing
dishes, chopping, dicing fruits and vegetables, making sure area is clean and up to health
code standards, ordering and stocking of necessary food for station, inspecting food for
freshness and quality, coordinating with other stations to ensure timely delivery of orders,
following the standards and plating procedures of the executive chef, filling-in for other
stations, when needed, training and managing subordinates when necessary.

Commis/Trainee at Talents By HRC
  • Bulgaria
  • March 2013 to September 2013

Working in the fully operational student kitchen in the Hot, Cold and Pastry lines,
prepping of vegetables, meats and seafood, preparing a la carte dishes. Also being trained
in service in order to gain experience in all parts of the HORECA sector

Commis at Amsterdam Okura
  • Netherlands
  • September 2012 to March 2013

Supporting staff in the Main Kitchen of a 5* hotel banquet Kitchen, responsible for banquets, buffets and room service,
preparing salads, starters, canapés, hors d'oeuvres and sandwiches, as well as entrees for
buffets and banquets for up to 800 people. Prepping of vegetables, meats, seafood

Education

Diploma, Culinary Arts
  • at HRC Culinary Academy
  • September 2014

School is based in Sofia Bulgaria and internships completed in Amsterdam, Netherlands and New York , USA

Specialties & Skills

Attention to Detail
Dedication
Teamwork
Preparation
Customer Service
Microsoft Office

Languages

French
Intermediate
Spanish
Beginner
Arabic
Beginner

Training and Certifications

HACCP (Certificate)
Date Attended:
February 2012