Chef De Partie
Resume:
MICA CLAREN MARQUEZ
CHEF DE PARTIE
OBJECTIVE
TO OBTAIN AN ENTRY LEVEL POSITION IN THE HOTEL AND/ OR RESTAURANT INDUSTRY, where I can contribute and utilize my culinary and kitchen management skills.
C O N T A C T
**********.*******@*****.***
https://www.facebook.com/
claren.marquez
Unit 48 29 Campbell St.
Parramatta NSW 2150
E D U C A T I O N
INTERNATIONAL SCHOOL OF CULINARY
ARTS AND HOTEL MANAGEMENT
2009
Sydney School of Business and
Technology (SSBT)
Advance Diploma Hospitality
Management
2022
EVOLUTION HOSPITALITY INSTITUTE
Diploma Hospitality Management
2020
EVOLUTION HOSPITALITY INSTITUTE
Certificate III and IV
2019
EXPERIENCE
CHEF (July 2023 – Present)
Forest Hotel, ALH
5 Frenchs Forest Rd E, Frenchs Forest NSW 2086
CHEF DE PARTIE (June 2022 – July 2023,
August 2018-October 2021)
ALEX&Co.
Church Street, Parramatta, NSW 2150
CHEF DE PARTIE (October 2021-May 2022)
Ruse Bar and Brasserie
Darcy Street, Parramatta, NSW 2150
CHEF DE PARTIE (October 2012-February 2015)
Emirates Flight Catering
Dubai, UAE
COOK (August 2010-April 2012)
Max’s Restaurant
Tuguegarao City, Cagayan, Philippines
SKILLS
• Foundational knowledge and skills in Culinary Arts Industry.
• Has been trained to do mise-en place and make stocks on regular basis.
• Ability to work well in teams and independently
• Familiar with industry terms, knife skills, cutting techniques, and production skills.
• Knowledge of appreciate sanitation in the kitchen environment.
• Highly competent in the following: meat, fish, and poultry cooking, and the preparation of vegetables, basic stocks, soups, and sauce
REFERENCES
Rea Ferrer Pangilinan
Head Chef
Forest Hotel, ALH
***.**********@********.***
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