Chef De Partie Training

Position: Demi Chef de partie.

Objective: To work in a reputed firm, that gives me an eminent recognition, complete

job satisfaction, helps me enhance my skills further and to offer my best service to my

employer.

Personal details: Ortiz Clarence D’Souza

Camti vaddo Carona Aldona

Bardez north Goa India

Pin: 403523

E-mail; *********@*****.**.**

Profile: Enthusiastic and highly motivated with grand ambitions, I believe my extra

ordinary learning abilities and exposure will help me into mastering the skill of creativity

that I see as the core feature in my portfolio. More than a sheer job description, my

passions for the job has got my profession evolved into a lifestyle, with a strong

approach in marketing coupled with commendable managerial attributes, in my role, I

constantly seek challenges that avenues me to amalgamate my skill, the art, creativity

and the technology into creating the impression that will be showcase in guests

experiences. Upholding and enhancing standards, maintaining strong systems,

procedures and proper organization are my other strengths.

Current work experience:

• To provide Training for Commis according to training Department guidelines.

• Maintain up-to-date skills assessments and performance development Plans for

each staff member.

• Manage staff efficiently, excellent leadership behaviour and high levels of

professionalism.

• Creates recipes, menus, order products, monitor all costs.

• Maintains high standards of sanitation, safety and food safety.

• Ensures that all cooks follow recipes, portion controls, and presentation

specification as set by the department.

• Conveys understanding and knowledge to properly use and maintain all

equipment in station.

• Ensures cleaning, sanitation and organize training and development of the team

members.

Commis- Demi Chef De Partie : 28th oct 2007 - 12thoct 2012.

Carnival cruise liners is the one of the leading cruise liners in the world which having 24

ship which sail to different part of the continent with world cuisine, fine dining(steak

house),Gala buffet and lavish buffet 24*7

• Was a pre-opening chef involved in all major set ups.

• Over all in charge of kitchen all day dinning and banquets and handling a team

of 19 associates.

• Ensuring timely and consistent service, resulting in satisfied guest.

• Expertise in culinary art trends, food preparation.

• Manages staff efficiently, demonstrates excellent leadership behaviour and high

levels of professionalism.

• Promotes a positive relationship between departments.

• Monitoring the quality, taste, flavour and consistency of food.

• Maintains high standards of sanitation, food temperature and safety.

• Ensures that all chefs follow standard recipes, portion controls, and presentation

specification as set by the department.

Previous work experience: Associate

Goa Marriott Resort (16 oct 2004- 16 oct 2007) at the Water Front Restaurant, the

Mediterranean cuisine, The Simply Fish Restaurant & the Ala-carte restaurant.

• To Coordinate with Senior Chefs in daily Operations.

• To Make the Mise-en-Pla as per the Ala-Carte and Banquet Menu.

• To Maintain Hygiene in the Kitchen at the given Standards.

• Ordering of Food Stuff as per the Par Requirement.

• Ensuring Smooth Operations in the absence of Senior Chef.

• Ensuring Smooth Operations in the absence of Senior

Chef.

Commis :2004- 2006

(sun village Resort, arpora Goa (INDIA)

• To coordinate with chef in daily Operations.

• To Make the Mize-En-Place as per the Ala-Carte and Banquet Menu.

• To Maintain Hygiene in the Kitchen at the given Standards.

• Ordering of Food Stuff as per the Par Requirement.

( Reason for leaving ) for better career growth.

Education: Passed higher secondary from (national open school Delhi board)

Auxilium. caranzalem, Goa.

Nationality: Indian.

Languages: English, Hindi, Konkani to Read & Write.

Reference: Chef Agnelo D’Souza.

********@*****.***

(Thank you for your time and understanding)

Contact this candidate