Chef with diploma

Resourceful Chef de Partie with creative flair for dish creation and presentation. Team\r\n\r\nplayer offering well-developed culinary abilities and advanced knife skills. Proven\r\nhistory training new kitchen personnel to maintain rigorous high standards. Creative\r\nindividual with steady focus on acquiring culinary experience. Motivated to learn\r\ndynamics of cooking and using finest ingredients to produce delicious meals.\r\nComprehends kitchen principles and amenable to deliver quality standards. Fervent\r\nchef de partie with immense experience in food presentation and plating. Prolific in\r\ncreating sauces and mixing quality ingredients. Proven success in procuring repeat\r\npatronage. Talented kitchen leader accomplished in developing menus and running\r\nsuccessful kitchens. History exceeding guest expectations with delicious, innovative\r\nfoods and locally-sourced ingredients. Seeks opportunities to innovate and diversify\r\noptions to bring in new patrons. Highly trained Chef de Partie with solid background\r\nensuring successful daily operation of multiple establishments. True artist with array of\r\nkitchen preparation techniques. Formal training and education in culinary studies.Half \r\na decade of culinary experience in high-end restaurants.Apart from my chef life I\'m very much interested in sports,music,movies, traveling, adventure.

Work Experience\r\nChef De Partie\r\nHoliday Inn - Birmingham\r\nMarch 2023 to September 2023\r\n• Plated completed meals with meticulous attention to presentation and portion control.\r\n• Handled special customer requests to meet dietary needs and mitigate allergen risks.\r\n• Monitored line production to achieve consistent quality.\r\n• Made breakfast buffest and make food to order for guests\r\n• checked in delivery items\r\n• Experimented with new dishes while incorporating customer feedback.\r\n• Collaborated with head chef to create innovative, seasonal menus for special events.\r\n• Executed efficient mise en place to facilitate smooth service.\r\n• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.\r\nChef De Partie\r\nMarriott International - Birmingham\r\nJune 2021 to January 2023\r\n• Completed relevant health and safety due diligence in line with company policy.\r\n• Ensured correct presentation, cooking and presentation of breakfast dishes in line with standards of\r\nHead Chef.\r\n• Facilitated smooth workflow for following shift by proactively completing advanced preparation.\r\n• Designed presentation and plating standards to promote quality.\r\n• Developed recipes and menus by applying understanding of market demand and culinary trends.\r\n• Supported food service in busy restaurant environment.• Stored foodstuffs and ingredients in established manner.\r\n• Supported team by demonstrating respect and willingness to help.\r\n• Maximised restaurant capacity by coordinating seamless, efficient meal services.\r\n• Handled and stored food with proper methods to eliminate illness risks and prevent cross-\r\ncontamination.\r\n• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.\r\n• Considered seasonal product pricing and availability when developing new dishes.\r\n• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.\r\n• Set kitchen standards governing cooking procedures, garnishes and food presentation.\r\n• Developed menus for continuous use, events and promotions for different seasons.\r\n• Met company portion and serving size standards, maintaining kitchen cost-efficiency.\r\n• Maintained clean and tidy food preparation areas.\r\nDemi Chef De Partie\r\nHotel cylon - Kochi, Kerala\r\nSeptember 2016 to August 2019\r\n• Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly\r\nuphold professional standards.\r\n• Plated completed meals with meticulous attention to presentation and portion control.\r\n• Followed recipe specifications strictly to produce high volume of food orders.\r\n• Prepared, produced and packed food in tight timescales.\r\n• Experimented with new dishes while incorporating customer feedback.\r\n• Executed efficient mise en place to facilitate smooth service.\r\n• Aided management to practice food hygiene standards.\r\n• Collaborated with head chef to create innovative, seasonal menus for special events.