Chef De Partie
Sharjah golf and shooting club
Total years of experience :13 years, 10 Months
• Here I worked as chef de partie in Arabic section.
• Checking all the food tempters and labels.
• Orderings all the items according to menu.
• Prepare all meat and rice, haris, quzzi.
• Checking how many function are there apart from function sheet.
• Taking inventory of all the item which used in kitchen .
• Maintaining Cleaning and sanitizing in all the kitchen.
• Training Demi-Chefs de Partie to planning menus and developing new recipes from scratch.
• Here i work in Roast, Sauce, Pantry, Grill and crew galley.
• Checking all the food tempters and labels.
• Filing HACCP logs according USPH standards.
• Orderings all the items according to menu.
• Prepare all meat & help to prepare sauce.
• Preparing all the salads for dining room according to the menu.
• Had achieve 3 times 100 in USPH .
• Preparing all grilled items for open deck galley.
• Cleaning and sanitizing all the galley according to Disney standards.
• Preparing special order such glutting free vegan.
• Here in grade manger preparing the salads for lunch and dinner.
• I start setting up the buffet for the same in the main restaurant which is an all day dining restaurant.
• For breakfast I prepared the fruit platters as well as different varieties of cheese platters, cold cut platters, fish platters.
• As apart from this have to serve the ala carte cuisines for the restaurants related to the grade manger. Here I am working from 2009 as it was opening hotel in opening team
• The opening of hotel gave me lots of experience and knowledge regarding the setting up of kitchen as well as the food presentations and the flow of kitchen activities.
• There is a hygiene programmed named as e -Cristal which helped me in giving knowledge regarding the food hygiene and personnel hygiene.
• The storage procedures required in maintaining the kitchen .
• Here I worked as chef for 1 year and got promoted to chef de partie
• During this tenure I worked in hot and cold department of the kitchen.
• I have to setup the section. check stores what is out of stock and what is to be ordered from the store.
• check the dates & report to head chef what is out of stock .
• to know how many function are there apart from function sheet.
• Making Mise en place for next day till restaurant starts.
• At the end of the day I used to complete the CCP sheets of storing the food at right food temperature.
pass class
Commerce
Second class