|
|
| Position wanted: |
Chef De partie |
| Job category: |
Food ProcessingHospitalityHotel Industry |
| Preferred Location: |
Singapore |
| Preferred City-State/County: |
Singapore |
| Objective and Resume Summary: |
|
| To seek a Challenging position as Chef De Partie in reputed, international standard Hotel & invest all my professional expertise, qualification & valuable experience to the optimum level, to facilitate continued career growth. |
| Skills: |
Senior Chef De Partie |
| Known languages (and levels): |
English-Very GoodOther: Sinhales
|
| Type of Employment wanted: |
Full Time
|
| Minimum Yearly Salary in Numbers: |
25000 USD
|
| Current Location: |
Sri Lanka, Colombo |
| Education History, Qualifications & other additional information: |
| Level of Education: |
College
|
1. I have been successfully completed a one year Diploma course in Food & Beverage and cookery Conducted by Asia- Lanka International Hotel School Colombo Sri Lanka.
2. Employed at Hotel Good Wood Plaza Limited Katunayaka as a Trainee under National Apprentice board Scheme since May 1994- 1995.
3. I have been successfully completed The Basic Food Hygiene Training Course has been awarded the Certificate of Quality and merit of the Royal Institute of Public Health, UK 2006.
4. I have been successfully completed a programme of Training and an assessment which concluded the course in Basic Food Hygiene awarded the Certificate JonsonDiversey12th September 2007.
5. I have been Successfully completed English for communication level 1 certificate conducted by the department of Examinations,Sri Lanka on behalf of the university of Warwick, Coventry England.
6. Confreric de la CHAINE des RoCisseurs Baillage d Abu Dhabi The Club 27 January 2007
Educational Qualification
G.C.E (O/L) Examination in 1988
|
| Work History & Experience: |
| Years of Work Experience: |
10 to 15 Years |
From 2009 August working here in Constence Lemuria Resort Seychelles as a Chef De Parite. working in fine dinning kitchen.
From 2007 to 2008 I am Member of the Pre-Opening team in The Monarch Dubai.
Working as a Chef De Partie. The Monarch Dubai U.A.E
My Duties are working in the (Mezzan) Allday Dinning Kitchen and Banquet Kitchen working under Sous Chef and Head Chef. Banquet capacity 800pax.
Handling the Kitchen & preparing a wide variety of Cuisines.
Checking & monitoring food quality.
Assist with ordering and storage of food.
Involved in preparing variety of buffets & catering to functions.
Keep the kitchen clean & tidy at all times.
To operate at all times within the statutory and company regulation pertaining to health, hygiene and safety.
To assist in the preparation for all food to call order.
To assist in all areas of the kitchen as needed for cover or training purposes.
Maintain optimum level of stock and replenish stock when necessary.
Good knowledge of Arabic food
From September 2007 Chef De Partie at The Monarch Dubai 5* U.A.E
From 2006 to 2007 Chef De Partie at The Club Abu Dhabi, U.A.E
My Duties are. In charge of the Banquet kitchen working under Sous Chef, Banquet capacity1800pax.
My Main responsibilities maintain the Quality & standard of the food and all kitchen equipment scheduling of the staff & organizing of team work, training commis, planning the menu of theme night, any kind of outside catering and especial set menus.
From 2005 to 2006 Demi Chef De Partie at The club Abu Dhabi, U.A.E My Duties are, working under Chef De Partie and Sous Chef Main Kitchen and Banquets kitchen ( Ordering all items of vegetables fruits & dairy products)
Maintain the quality & standards of all the kitchen equipments. Scheduling of the staff & organizing of team work, planning the menu of theme night, day special in The Club Main Restaurant.
My Main responsibility in the theme night planning all the hot dishes & hot starters ( All the starters are plated)
I am working in one of the best fine dine Restaurant in Abu Dhabi in The Club ( The Vista) that operates about 60 covers a day around dinner time.
From 2004 to 2005 Demi Chef at The Club Abu Dhabi, U.A.E
From 2003 to 2004 1st Commie at The Club Abu Dhabi, U.A.E
From 2002 to 2003 As a Commis 11 Chef at The Club Abu Dhabi U.A.E Have work in Coffee Shop. Hot Kitchen, Butchery, Banquet Kitchen.
From 1999 to 2002 As a Commis 111 at The Club Abu Dhabi U.A.E Have work in Coffee Shop, Main Kitchen, Butchery
From 1995 to 1999 Work as a Trainee Chef The Club Abu Dhabi U.A.E
|
|
|
|
