Chef De Partie
Punarnava wellness Resort
Total des années d'expérience :12 years, 9 Mois
Working as a chef de partie at cold and hot kitchen.
A-la-carte line chef
Cold kitchen CDP
Hot kitchen cdp
Cold kitchen dcdp
• Organize and coordinate operations hotel, aiming to provide high quality meals in the most cost efficient manner, and in accordance with the organization’s policies and standards.
• Ensure the implementation of the organization’s policies, manuals, procedures and instructions on all matters pertaining to food handling/ processing, sanitation, safety and environmental protection.
• Develop & propose menus while following for approval & implement. Develop and implement daily production plans for each mealtime, in accordance with the number of guests to be catered.
• Determine the daily provision requirements, prepare the relevant requisitions for the stores and take possession of these from stores for use. Ensure that all items issued are of the required quality, by checking at the point of delivery.
• Ensure all staff adheres to local/ international sanitation & hygiene regulations, especially in relation to food preparation & storage, periodically check all areas to substantiate that they are clean, sanitary & hygienic, and take all necessary precautions to eliminate food spoilage, health risks and other health and safety hazards.
• To receive and check the vegetable and other food, while arrives.
Millennium Hotel, Sulaimania, Kurdistan Aug 2013
Commis chef
• Organize and coordinate operations hotel, aiming to provide high quality meals in the most cost efficient manner, and in accordance with the organization’s policies and standards.
• Ensure the implementation of the organization’s policies, manuals, procedures and instructions on all matters pertaining to food handling/ processing, sanitation, safety and environmental protection.
• Develop & propose menus while following for approval & implement. Develop and implement daily production plans for each mealtime, in accordance with the number of guests to be catered.
• Determine the daily provision requirements, prepare the relevant requisitions for the stores and take possession of these from stores for use. Ensure that all items issued are of the required quality, by checking at the point of delivery.
• Ensure all staff adheres to local/ international sanitation & hygiene regulations, especially in relation to food preparation & storage, periodically check all areas to substantiate that they are clean, sanitary & hygienic, and take all necessary precautions to eliminate food spoilage, health risks and other health and safety hazards.
• Prepare the time schedules for staff, and allocate work to them to execute daily production plans efficiently.
Millennium Hotel, Sulaimania, Kurdistan Aug 2013
Commis chef
• Organize and coordinate operations hotel, aiming to provide high quality meals in the most cost efficient manner, and in accordance with the organization’s policies and standards.
• Ensure the implementation of the organization’s policies, manuals, procedures and instructions on all matters pertaining to food handling/ processing, sanitation, safety and environmental protection.
• Develop & propose menus while following for approval & implement. Develop and implement daily production plans for each mealtime, in accordance with the number of guests to be catered.
• Determine the daily provision requirements, prepare the relevant requisitions for the stores and take possession of these from stores for use. Ensure that all items issued are of the required quality, by checking at the point of delivery.
• Ensure all staff adheres to local/ international sanitation & hygiene regulations, especially in relation to food preparation & storage, periodically check all areas to substantiate that they are clean, sanitary & hygienic, and take all necessary precautions to eliminate food spoilage, health risks and other health and safety hazards.
• Prepare the time schedules for staff, and allocate work to them to execute daily production plans efficiently.
AMBASSADOR’S SKY CHEF, MUMBAI Nov 2009 - Mar 2011
Demi Chef De Partie (Dec 2010 - Apr 2011)
Executive Trainee (Nov 2009 - Dec 2010)
• Meticulously handled production operations for various cuisines with a keen eye on adherence to high quality standards and within the food cost budget, always checked/adjusted food requisitions and controlled waste
• Planned a La Carte, Buffet and Party Menu. Standardized Recipes, presentation of all a la carte dishes. Leading the efforts in looking after themise -en-place during banquets
• Instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall galley cleanliness
• Managed overall operations pertaining to catering including proper maintenance of records of the same; proficient in formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize guest satisfaction & retention
• Shared the responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene with the Executive Chef
• Determine the daily provision requirements, prepare the relevant requisitions for the stores and take possession of these from stores for use. Ensure that all items issued are of the required quality, by checking at the point of delivery
• Team Member is responsible for positive contribution to the sale activities and maximum sale opportunities and to be knowledgeable of Doha Rocks Café products.
• Team Member should have to treat all clients and colleagues in polite and courteous manner at all times. To give full cooperation to any clients and colleagues requiring assistance in a prompt, caring and helpful manner.
• To maintain Cleanliness and hygiene in The restaurant
TAKING PART OF KITCHEN OPERATION.
Successfully completed and passing “Carnival cruise line” Hospitality Communication Skills Course in 2011
DIPLOMA IN HOTEL MANAGEMENT IN 2008 10+2 WBHSE IN 2003 10 WBSE IN 2001
Hotel management, catering technology and tourism.