Demi Chef De Partie
house restaurant
Total years of experience :3 years, 11 Months
09-07-2009 to till date: Working as a Demi Chef De Partie (18oz steak house restaurant) One to One Hotel Abu Dhabi U.A.E. ( Promoted as a chef de Partie 1 June 2011)
• To work as directed on station of assignment under appropriate Sous chef
• Set up station properly and on time for each service period.
JOB DESCRIPTION:
13-01-2009 to 15-04-2009
09-08-04 to 24-08-06
31-10-02 to 24-04-04
29-06-99 to 26-02-02
02-02-98 to 22-06-99
04-1994 to 04-1996
• Make sure all food is prepared by recipes designated by the executive chef or Sous-chef
• Make sure food quality and quantity meets our hotel& haccp standard
• Notify Sous chef of any problems or complaints as and when they arise.
• Be able to work in another area when needed and take part in cross training when directed.
• Be able to assist in same day preparation and advance preparation for another station as instructed by the Sous chef.
• Checking the guest complains.
• Acting as in charge of the kitchen in absence of the speciality chef
• Train the commis proper food knowledge and hygiene to make sure of smooth operation
Short trip joining as a chief cook (ESS catering company AFRICA in ANGOLA)
Standard Mederitrian Ship Category, joining as 2nd
Cook. Daily food operation. Buffet room service al.a.cart
Cold canapais & V.I.P. cold appetizer.
1st - Commis - saucier main Kitchen Towers Rotana Hotel Dubai UAE.
1st - Commis - Al Ain Rotana Hotel in UAE.
3rd - Commis - in Pacos Mexican restaurant & in the
Kitchen as well Hilton Hotel Al Ain in UAE.
2nd - Commis - All-rounder (Saucier, cold, butchery Hotel Hindustan International in Calcutta)