Chef de Partie
Resume:
Abhishek Jacob Philip
Waterloo, N2L 3T7
****************@**********.**.**
*****.************@*****.***
Phone: 519-***-****
To obtain a position in a hospitality and kitchen environment where skills and capabilities can be utilized specifically on the kitchen
environment and hotel space.
Well developed knowledge in hospitality and kitchen industry
Utilized cooking skills and cooking methods to produce various varieties of culinary products.
Proficient in a variety of cuisine including Indian, Chinese, French
Proficient and highly skilled in knife cuts and butchery.
Well versed in culinary theory, kitchen sanitization and hospitality theory
Proven ability to provide leadership, planning and coordination for food quality and food costing development.
Monitored a team of student chefs in lab for preparing recipes and applying culinary technique.
Solid understanding and practical application of the fundamentals of culinary and baking techniques
June 2019 – July 2021 Commis 2
Royal Park, Alappuzha, India
Successfully learned knife skills and knife sharping
Replenishing all ingredients and maintaining stock
Learned basic culinary techniques like handling utensils, saucepan, and wok.
Acquired in-kitchen communication skills and kitchen terms.
Obtained vegetable cutting and peeling techniques.
August 2021 – May 2022 Chef De Partie
Abe Erb, Waterloo, Ontario, Canada
Successfully Learned how to prepare salmon burger, double beef burger, big crunch burger and lobster burger
Successfully learned how to prepare varieties of sandwich.
Trained to successfully prepare salads, condiments, grill, deep fry.
Trained in a wide variety of cuisine including Indian, Chinese, and Continental.
Meticulous application of sanitation and safety protocol.
Sustain great rapport with other trainees and senior chefs
May 2022 – September 2022 Commis 2
Fairmont Banff Springs Hotel, Banff, Alberta, Canada
Used to work as commis 2 at Fairmont Banff Springs hotel during Summer 2022 for Banquets and Events.
Mass produced different varieties of sandwiches and cheese boards for VIP clients. In charge of the sandwich station, cheese, and charcuterie station and breakfast buffet station.
Prepared foods for GOLD Floor for VIP guests.
Upscale fine dining skills acquired.
Prepared hot foods for banquets and events.
September 2022 – present CDP at Abe erb, Waterloo, Ontario, Canada
2016 – 2019 Bachelor’s in commerce (BCOM Accounts and finance)
Christ University, Bangalore, India
2021 – Culinary Management
Conestoga College, Waterloo, Ontario.
Educates students with fundamentals in culinary techniques and awareness of quality food preparation.
Practice culinary skills while honing our skills by the co-op work opportunity.
Demonstrate team qualities like leadership, team player and professionalism.
Acquired practical knowledge of Microsoft Office.
2016-2019 SWO (Student Welfare Organization)
Christ University, Bangalore, India
Assisted students with providing help and answering questions and queries.
Assisted College cultural team and coordinated university cultural programs.
2019 Kerela relief fund
Provided food and clothing to those who were affected with 2019 Kerela Floods
Certification in European cuisine from Christ University
Certification in Thinking through the environment from Christ University
Participated in Inter university Commerce fest.
Participated in Inter department cooking competition.
Cooking – Trying different cuisine and recipes
Esports
OBJECTIVE
SUMMARY OF SKILLS
WORK EXPERIENCE
EDUCATION
VOLUNTEERING
ACHIEVEMENTS
HOBBIES
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