chef de partie
movenpick hotel & resort
Total years of experience :13 years, 8 Months
Under the general guidance and supervision of the executive chef, and within the limits of established Movenpick Policies, assists in the overseeing and directing of all aspects of the hot & cold meal production.
now i am work as cold kitchen chef de partie with 5 person. genaral daily basic duty is a la carte, restaurant lunch and dinner buffet, banquet even & catering supervision with ex. sous chef.also breackfast buffet checking and giving ideas to keep our buffet quality and standard. daily manual haccp system cheking and recording.
Work as a demi chef de partie with 02 years experience night chef, breacfast chef, a la cate chef restaurant chef & banquit chefworks well as a preparring foods at reduced cost without compromising quality and taste.
Work as a overall kitchen supervising with 08 & half years of experience cooking, food presentation, all health and hygiene requirements, regularly interacted with guests to obtain feedback on product quality
culinary arts certificate basic vocational certificate: first cook coursework in professional cookinh and baking food preparation food quality food safty fish recipes menu development meat sanitation hygine