Senior Chef de Partie
The Scene
Total des années d'expérience :2 years, 9 Mois
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.
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 - 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.
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
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
School is based in Sofia Bulgaria and internships completed in Amsterdam, Netherlands and New York , USA