chef de partie
grand hyatt doha
Total des années d'expérience :9 years, 5 Mois
i'm working as chef de partie in hotel, i have nine years experience in international hotel
italian food, arabic food, france food . a la carte services and buffet .
my job. People management, Staff scheduling, planning menus, food hygiene, Staff training, problem solving... i want more experience... i'm looking for job please accept my cv
im working as chef de partie in international five stars hotel i have nine years experience in tourism.ala carte service .buffet.banquet function, italian food, french food, arabic food.
My work:Staff scheduling, planning menus, passionate about food, People management, hospitality management, well presented, Staff development, customer service COSHH, organizing, Staff training.
im looking for job. i want more experience please accept my CV.
thank you
2009-2012 GRAND HYATT DOHA HOTEL QATAR
CHEF DE PARTIE
• Making service as chef de partie by using hotel standards
• Handling guests needs and try to exceed his expectation and make feel special during his stay
• Handling guest complain and find solution for his problem and ensure that the problem is
resolved and guest is happy
• Answering and handling emails with standards
• Working as chef de partie in medeterian restaurant ROCCA Italian, french, spanich and
Greece food ala carte menu
• Working as chef de partie in Australian restaurant the grill serving breakfast and lunch buffet and dinner ala carte
• Working as chef de partie in banquet function
• Working as chef de partie in commissary
2008-2009 MOVENPIC FIVE STARS HOTEL TUNIS-HAMAMATT
CHEF DE PARTIE
• Training of decoration preparation and presentation of hot and cold buffet
• Ensure that the kitchen team project a warm, professional and welcome image
• Have a thorough understanding and knowledge of all food and items in the menu and the ability to recommend food combination and up sell alternative
• Providing preparation of all the French ala carte food in good condition
• Chefs daily briving about kitchen and staff needs
2006-2007 TAJ MARHABA FIVE STARS HOTEL SOUSSE-TUNISIA
COOK
• Ensure that the kitchen is efficiently according to TAJ MARHABA HOTEL concept efficient and flexible service at all time following standards
• Establish and strictly adhere to the par stocks for all operating equipment, supplies
inventoried items and ensure that the kitchen is adequately equipped
• Conduct monthly inventory checks on all kitchen operating equipment
• Training of food preparation technique
2005-2006 TAJ MARHABA FIVE STARS HOTEL SOUSSE -TUNISIA
ASSISTANT COOK
• Formation in technique to preparation of cooking culinary
• Successfully developing multi-variety of food and service solutions
• Working in close conjunction with external professionals to create and implement a retail net
work representation plan
• Daily knowledge training about food and beverage
• Training funds and sauce bases and certificate HACCP
-Certificate HACCP - Appraisal training -Excellency service certificate - Team building -Diamond hay stars in service - Creativity training -Scala training - Time out Doha restaurants awards 2011
i'm working as chef de partie in hotel , i have nine years experience in international hotel italian food , arabic food , france food . a la carte services and buffet . my job. People management ,Staff scheduling,planning menus,food hygiene,Staff training,problem solving... i want more experience... i'm looking for job please accept my cv
• 2004-2005 ACADEMY OF TOURISME SOUSSE BOUJAAFAR TUNISIA • DIPLOMA: COOK ASSISTANT • DIOPLOMA HOTEL SERVICE AND PUPLIC RELATIONS
2004-2005 ACADEMY OF TOURISME SOUSSE BOUJAAFAR TUNISIA DIPLOMA: COOK ASSISTANT DIOPLOMA HOTEL SERVICE AND PUPLIC RELATIONS