Chef De Partie
Resume:
JYOTHISH EP
Demi Chef De Partie
Contact details
Phone:
Email:
*************@*****.***
DOB:
23.12.1989
Gender:
Male
Nationality:
India
Languages
English
Hindi
Tamil
Malayalam
Key Skills
Ability to learn from mistakes
Ability to manage stress
Ability to multitask
Ability to prioritize tasks
Ability to work independently
Ability to work under pressure
About Me
Looking for an exciting and dynamic role where I can utilize my skills and experience to drive tangible results. Passionate about joining an organization that fosters a culture of innovation, continuous learning, and personal growth.Passionate about joining a dynamic team where I can utilize my experience and abilities to deliver exceptional results and contribute to the company's growth.
Experience
Cristal Hotel Abudhabi
demi chef de partie
(Mar 2022 – Continue)
Description
• Keep the work area at all times in hygienic conditions according to the rules set by the hotel. Control food stock and food costs in this section. Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites. Follow the instructions and recommendations from the immediate superiors to complete the daily tasks. Ensure the highest standards and consistent quality in the daily preparation and keep up-to- date with new products, recipes, and preparation techniques. Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the set up of buffets and special functions. Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control..
Vasco De Gama Resort Calicut
demi chef de partie
(Feb 2021 – Jan 2022)
Description
• Work in all areas of the restaurant under the supervision of the executive chef. Learn new skills quickly and make for an excellent addition to the kitchen team. Assist the chef in brainstorming new menu items and specials based on locally sourced, in- season ingredients. . Grand Millennium Abudhabi
commi 1
(Nov 2017 – Dec 2020)
Description
• Prepare quality food under the instruction of the sous chef or section chef, timeously, at optimal cost, under hygienic conditions, and in line with business volumes. Display an awareness of the diversity among guests and their varied requirements. Build and maintain positive relationships with internal customers and guests in order to anticipating their needs Maintain stock and equipment efficiently. Ensure good communication across departments so that service levels are maintained and all requests are fulfilled quickly. Keep up to date with hotel events in order to provide information to guests Continually update own skills and awareness of culinary trends. Work as part of a team or individually to deliver high quality standard..
Annam Restaurant Abudhabi
Indian chef
(Nov 2016 – Sept 2017)
Aquaria Resort Cochin
demi chef
(Apr 2013 – Dec 2016)
Paramount Tower Calicut
commi 1
(Jan 2012 – Feb 2013)
Education
diploma
Mahatma Institute Of Hotel Management
(Mar 2017 – Mar 2018)
higher secondary
Gvhss,koyilandy
high school
Gvhss Calicut
Contact this candidate