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CV,Chef De Partie targeting Canada

I am currently available for work
Serial No: 11607

List top 5 skills: chef, chef de partie, commis 1, demi chef
Short Bio:

An ambitious and dedicated Chef de Partie with 12 years’ experience in the hospitality industry. Works effectively as part of a team to deliver continently high standards of food and service. Ensures diligent adherence to all relevant policies, procedures and regulations, such as HACCP and Food Safety.

Current location: 

Dubai, United Arab Emirates - View on map

Nationality: 

Nepalese

Preferred Sector of Employment: 

Hotel and Catering

Spoken languages: 

english

Locations I am interested in working:

canada



 

Career

2013 – date
CHEF DE PARTIE
I Holding LLC, Quattro Restaurant, Dubai
• Working effectively as part of a team in this fast-paced, high pressure environment to prepare food of a consistently high standard whilst maintaining an organized, efficient kitchen
• Assuming full responsibility for the operation and administration of the kitchen in the absence of the Executive Chef, including leading, developing and motivating the team of kitchen staff
• Collaborating with colleagues to create innovative menus, taking into consideration customer feedback and planning / managing the implementation of new menus
• Diligently monitoring the kitchen to ensure compliance with HACCP guidelines relating to hygiene, applying basic knowledge of fruit garnishing and producing high quality Italian / Brazilian cuisine
• Continually striving to enhance and diversify skills by participating in the preparation of different cuisines and gaining a basic knowledge of 15 kinds of meat cut

2012-2-13
DEMI CHEF DE PARTIE
Ramada Plaza Hote, Jumeirha, JLT
• Working as part of the opening team including responsibility for daily food preparation and kitchen organization, additionally, assisting with the setting, running and planning of menus
• Ensuring compliance with HACCP regulations by maintaining the highest standards of cleanliness hygiene, applying basic knowledge of fruit garnishing and working in the main kitchen to prepare Italian cuisine
• Developing knowledge and skills in Mexican, Indian, Continental and Brazilian cooking, also, developing a good understanding of 15 kinds of meat cuts

2010 – 2012
DEMI CHEF DE PARTIE
Sheraton Jumeirah Beach Resort & Towers, Dubai

2008-2010
COMMIS l
Skyler’s Gourmet Bistro, Funky Fusion, Academic City, Sharjah, UAE

2005 – 2007
COOK (COMMIS)
Xental Hotel, Nepal

Education/Qualifications

Certificate: Japanese
Bishwa Bhasha Campus (Campus of International Languages), 2006

HSC: Higher Secondary Certificate (Grade 12), including English and Mathematics
Higher Secondary Education Board, Nepal

SLC: School Leaving Certificate
Nepal Government SLC Board

Languages

English, Nepali and Hindi