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Chef de partie

Umm Salal Municipality, Qatar
December 30, 2019

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NAMES: James Kioko Nzuve



Mobile: +974********

City : Doha, Qatar


Personal statement

A creative thinker who has sound knowledge of the latest food trends, and who is intimately familiar with all the activities of the kitchen. I have a strong commitment to quality, service and sustainability in any food and drink that she serves. She has flair for cooking in a fast paced kitchen, and for producin cooking, am more than willing to work weekends and early mornings to produce excellent cuisine and ensure maximum guest satisfaction.


i.Kitchen equipments

ii.Food safety

iii.Banquet facility

iv.Dinner service


Employment History

Rise hospitality group

Sasso Restaurant

Chef de partie

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, oasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86'ed items and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.

Maison De Sushi, March 2018 to August 2019

Chef de party Thai cuisine and Japanese cuisine.

Responsible for ensuring that food specifications and labour objectives meet all goals set by the company as well as customer requirements. Duties: Making sure that all the kitchen brigade works to the highest culinary standards.

Assisting in creating new menus and dishes on a daily basis. Helping head chef in checking the number of reservations that have been made and then estimating how much food will be needed for those meals. Making sure that all kitchen staff understands the duties and tasks they need to perform. Planning, preparing and direction food operations in a kitchen or catering area as directed by head chef ensuring that the presentation of food is compliant with restaurant standards. Helping to train, develop and grow a kitchen staff

Qatar foundation. November 2013 to March 2018.

Chef de party. Steak house, French cuisine

Kitchen administration, Ordering food, High value catering Fine dining .Advanced food hygiene, cost control,Supervising La carte menus, tasting Equipment maintenance Culinary skills Identifying ways to improve the profitability of meals.

Ability to quickly adapt to a customer’s specific requirements environmentally aware and having comprehensive knowledge of Food Hygiene Regulations Can quickly adapt to different working environments and conditions Possessing the patience and personality to deal with awkward staff and customers willing to take ownership for all duties, tasks and responsibilities.

Emaar restaurant Dubai, U.A.E. February 2012 to September 2013

Demi chef de party .Griller and Butcher

To make orders in the section and make sure everything is there on time.

Making sure the section is clean and running smoothly and also observing personal hygiene to everyone in the section. To oversee the preparing, cooking and presentation of food as per our standard

Complying with the Hotel and Company policies. To keep high standard of cleanliness in the kitchen To aid in achieving food cost control and also helping the chef de partie learn for better running of the business

Academic Qualifications

Kenya polytechnic: Culinary, Diploma

February 2007 to December 2008

Available on request.

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