chef de partie
la petite ani
Total years of experience :4 years, 1 Months
Specialized in French cuisine, overseeing hot and cold kitchen operations.
- Managed breakfast service, demonstrating versatility and catering to diverse customer preferences.
- Integrated and mastered French, Korean, Japanese, and Indian cuisines into the menu.
- Excelled in both hot and cold kitchen responsibilities, contributing to the restaurant's reputation for diverse culinary offerings.
Gained foundational experience in multi-cuisine cooking, specializing in French and Japanese cuisines.
- Assisted in cold kitchen operations and managed inventory.
Honed skills in handling various cuisines, including French, Korean, Japanese, and Indian.
- Managed stock count, inventory, and receiving, contributing to the smooth operation of the kitchen.
Equipped with a comprehensive business foundation and specialized hospitality knowledge, this program emphasized practical learning, leadership skills, and a global perspective. Through internships and collaborative projects, I gained hands-on experience in hotel management, event planning, and customer service, preparing me for success in the dynamic hospitality industry.
