Chef De Partie Management

CURRICULUM VITAE

Name: Eddy Mason

Address: *** **** ****,** ***,Acton,London

Telephone: +44 [0] 744*******

Email: ********@*******.***

Year of Birth: 1983

ACADEMIC ACHIEVEMENT

**** ***** **alified chef

2001 VCE completed

EMPLOYMENT HISTORY

Roux at Parliament Square-Demi Chef de partie

[2012-]

At this high end restaurant I had the pleasure of working with some of London's

most talented chefs,practicing modern French cuisine.This experience included

using some of the finest produce,while executing cutting edge technique.

Darmagi (Hepburn Springs) - Sous Chef

(2011 – 2012)

At this highly regarded restaurant I was cooking high quality rustic Italian food

using locally-sourced fresh produce. In this senior position my duties included

menu planning, stock ordering, daily running of the kitchen operation and

managing kitchen staff.

Lydiard Wine Bar (Ballarat) - Chef de partie

(2010 – 2011)

At this esteemed restaurant I worked closely with Damien Jones (once lead chef

at Nahm London, 1 Michelin Star), I helped deliver the shared food concept using

contemporary flavours and methods. The food served often had a classical French

theme although the chef’s passion for authentic Thai cuisine was also well

represented. My kitchen service duties here included hot and cold larder, sauces,

and pastry. I was also responsible for ordering all stock and running my own

kitchen section. In my time here I was proud to be a mentor to the many junior

chefs.

The Court House Hotel (Melbourne) - Chef de partie

(2009 – 2010)

Whilst working at this renowned contemporary fine dining restaurant I worked in

all sections of the kitchen, including pastry, larder and seafood. The food served

was modern French-based gastronomique fare. I was also responsible for assisting

in menu planning, stock ordering and management of staff.

L’Espresso (Ballarat) - Chef de partie

(2007-2008)

At this popular rustic Italian café my duties included cooking the busy a la carte

breakfast and lunch service and also baking cakes. I was able to hone my Italian

cooking skills at this venue.

Craig’s Royal Hotel (Ballarat) - Chef de partie

(2007-2008)

This was my first role after completing my apprenticeship, my duties included

larder and pastry sections, as well as predominantly catering for functions of

between 50-150 diners. I managed junior chefs as required, delegated tasks to

them and supervised their duties.

The Bell Tower Inn (Ballarat) - Completion of apprenticeship

(2005-2007)

A this establishment I prepared traditional cuisine using contemporary methods.

Throughout my time as an apprentice I was exposed to many and varied kitchen

duties including cold larder, pans, grill, working in both a la carte restaurants and

catering for functions. I was always eager to increase all aspects of my culinary

knowledge.

Lake View Hotel (Ballarat) - 1st year apprentice chef

(2004-2005)

I started my chefing apprenticeship at this venue. Duties included pizza-making,

cold larder, ordering of fresh produce, cleaning, hygiene and sanitation.

Throughout my first chefing role I took a large interest in honing my skills for my

future career, and on my individual role within the larger kitchen structure. I was

renowned for always striving for perfection.

OTHER

Occupational Skills

Passion and dedication for my chosen field of work

High level of culinary knowledge and skill

Exposure to a high level of French, Thai, Italian and Australian

cuisines

Confident communication

Excellent time management

Enthusiasm to show initiative

Working effectively with individuals, groups and teams

Dedication to working towards a common goal

Acceptance of accountability and responsibility

Awards & Achievements

Apprentice of the year, regional Victoria 2007 TAFE division

Award of Excellence in Hospitality 2007, Ballarat University

Personal Interests

Keeping fit

Going to the gym

Listening to and making music

Reading

REFERENCES

Mr Damien Jones Joclyn

Riviere

Chef/Owner

Head Chef

Lydiard Wine Bar The

Courthouse Hotel

(m) 00 +61 +4 0390 6762 (m) 00 +61 +4 1999 7317

(e) ******.*****@**************.***.**

Mr Jamie Webb

Mr Andrew Beyerle Chef/Owne r Chef and

Founder of Local Produce

Dinners Ballarat

(m) +00 +61 +4 7814 3354 (m) 00 +61 +04 1231 9328

Mr Toby Stuart

Head Chef

Roux at Parliament Square

[m] +44 [0] 207-***-****

[e] ****.******@*******-*****.**.**

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