Chef De Partie
M. H. Alshaya Company - Qatar
Total years of experience :14 years, 0 Months
PF Chang’s - Doha Festival City Branch (Doha, Qatar)
Duties and responsibilities:
Prepares food items and set up the en mise en place stations according to the standard
recipes
Train employees including Commis I and II and ensures that food demo is properly executed
according to brand marketing chef’s instructions and procedures
Assist in minimizing order and keeping the stock at a minimum level
Be familiarize with all stations and ensures the staff are flexible enough to cover all areas
of the kitchen
Conducts line checks, food reviews and recipes of the day
In charge of Culinary Weekly schedule submitted to executive chef’s approval
Creates ordering and organizing the schedule for daily purchase procedures using G.O.L.D.
application system
In charge for weekly physical inventory and input using G.O.L.D application system
Routinely in charge with temperature check/ kitchen line check/ dry storage
organization
Ensure that proper receiving procedures of delivered items are observed, organized and
logged
Monitor the non-consumable items are used accordingly
Monitor and check the wastages, staff meal, equipment & facilities
Chef de Partie -- Biella Restaurante -- City Center Mall Branch
Operational Duties:
To set up the en mise en place stations for the various meal periods according to performance standards.
To prepare food items according to the standard recipes.
To minimize waste of all food items.
To collect, check quality and quantity of requisition from the commissary kitchen as directed.
To assist in minimizing order and keeping the stock at a minimum level.
To work in any section of the kitchen when necessary or as directed by the Chef.
To become familiar with all sections of kitchen to facilitate the flexible use of employees.
To report and ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
To ensure and maintain in the kitchen high levels of cleanliness at all time.
To store food items properly in the fridge and keep it tidy and clean at all time. Checking that the temperature is within the guideline.
To brief the incoming shift.
To clean and arrange working area before leaving.
To prepare, check and taste the food before the service.
General duties:
To maintain good working relationship with colleagues and all other departments.
To have a complete understanding of and adhere to the Company’s policy relating to fire, hygiene and safety.
To maintain a high standard of personal appearance at all times.
To have a complete understanding of the Company’s employee handbook and adhere to the regulations contained within it.
To report to duty punctually wearing the correct uniform at all times.
To respond to change in the departmental function as dictated by the company.
To provide a courteous and professional service at all times.
To ensure and maintain in the kitchen high levels of cleanliness at all times.
Occasional Duties:
To carry out any other reasonable duties and responsibilities as assigned.
Chef de Partie -- Butchers Den Restaurant
Salmiya, Kuwait
Grill/Sautee/Sauces
Grilling high grade steaks (Kaomi and Wagyu)
Preparing Unique Sauces according to Chefs’ Personal Recipe (Apple sauce, mixed berry sauce, cranberry sauce, mushroom sauce, peppercorn sauce and the likes)
Monitoring and preparing line set ups on a particular line where I will be assigned on that schedule and making back up as well.
Communicating with the Manager and other station for the Catering orders and time set up.
Monitoring restaurants proper Food and safety Handling Procedures.
Cook -- Ruby Tuesday -- Avenues Mall Branch
Preparing and cooking food as per company standard.
Ensuring all standard procedures are applied inside the store meeting the company standards
Ordering and receiving of Meat and produce items for the operation
Monitoring and checking of all items to be in good quality for serving the guest.
Line Cook -- Aquaknox Restaurant
Makati City, Philippines
Sautee and Noodles station
Responsible in seeing to it that all necessary items and back-ups are all set and prepared prior to the operation.
In-charge to ensure that line cooks in both stations follow Cooking and Food Safety Standards.
Does Inventory and Ordering on spices, vegetables, noodles and other items needed on both stations.
Others: Preparation of the following items needed on operation like caramel and sugar syrup, fried garlic and crispy shallots, deboning chicken leg quarter and others.
Cook Trainer/ Chef de Partie -- Chili’s
Jeddah, KSA
Grill Station
Grilling of Chicken and Beef for Fajitas and steaks.
Full Inventory on all meat (chicken & beef), hammour fish, shrimps, dairy (fresh milk, cheese, eggs) and flour tortillas, corn chips and the likes.
Cutting of the ff: ribs, sirloin and tenderloin, chicken breast.
Prepare and Marinate meat for Fajitas and Steak.
Flattop Station
Cooking of burger patties, seasoned hammour fish and shrimp, and sautéed vegetables.
Thawing of meat and dairy product needed for the whole operation.
Preparation: cutting of vegetable, making of homemade patties.
Fry Station
Frying of Buffalo wings, Breaded Chicken Breast strips, Mozzarella Fried cheese, French Fries and the likes.
Preparation of Dressing like Blue cheese, Sour cream, Pico de gallo and Guacamole, Butter mix, Breading, Sauces and the likes.
Expo Station
Setting up and Plating of all cooked items ready to be served like steaks and burgers.
Preparation and cooking of Pueblo rice, Steamed vegetables, Mashed Potatoes and heating various kind of soup and sauces for pasta.
Others
Cook Trainer on Grill, Flattop, Fry and Expo station.
Also, as part of being a Trainer, I held a Host Position.
Cook -- Arya Persian Restaurant -- Greenhills branch
San Juan, Metro Manila, Philippines
Grill and Hot Pantry
Grilling of the entire Kebab tenderloin, chicken thigh, lamb leg, and fish.
Cooking of vegetables and fish curry, ox brain, ox tongue, and spicy prawns,
Prep Station
Preparation of fillet fish and chicken. Marinating and making Back-ups.