Chef De partie

JISHNU CHANDRAN

New Portland, ME ***** 207-***-**** ******************@*****.*** WWW: Online Digital Resume Professional Summary

Detail-oriented Chef de Partie with experience working in several michelin stared restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in Modern equipment and Haute cuisine.

Skills

Italian cuisine

French cuisine

Fine-dining

Verbal and written communication

Food inventories

Food safety & hygiene

Banquets and catering

Forecasting and planning

Equipment maintenance

Food preparation techniques

Recipe Development

Portion Sizes

Special Requests

Food Spoilage Prevention

Scheduling Equipment Repairs

Work History

Management Trainee 04/2022 to Current

Kennebunkport Resort Collection – Kennebunk, ME

Chef De Partie 12/2020 to 04/2022

pierchic - al qasr - madinat jumeirah – Dubai, UAE Consistently ensured excellent food quality standards for outstanding customer satisfaction. Maintained well-organized mise en place to keep work consistent. Plated meals paying special attention to garnishes and overall presentation. Mentored kitchen staff to prepare each for demanding roles. Developed and cooked memorable dishes that brought new customers into establishment. Demi Chef De Partie 02/2020 to 11/2021

Al Muntaha restaurant, Burj Al Arab – Dubai, uae

Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Executed efficient mise en place procedures in collaboration with kitchen staff to facilitate smooth, efficient service outcomes.

Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.

Reduced costs and losses through regular rotation of fresh food items and employment of waste- reduction food prep techniques.

Monitored stock levels of both ingredients and seasonings, notifying Sous Chef of low levels to support ordering.

Commies Chef -1 09/2018 to 12/2019

madinat jumeirah -conference and incentives (banquet) – Dubai, uae Ensured personnel safety, kitchen sanitation and proper food handling or storage. Collaborated with chef de party in the production or modification of menus and selections. Experimented with new dish creations by incorporating customer recommendations and feedback. Checked freezer and refrigerator prior to each shift to verify correct temperatures. Monitored line processes to maintain consistency in quality, quantity and presentation. Handled and stored food to eliminate illness and prevent cross-contamination. Commie Chef -2 04/2017 to 08/2018

Arboretum Restaurant Al qasr - madinat jumeirah – Dubai, uae Worked with Demi de partie to learn storage locations of fresh ingredients for daily use by station staff. Seasoned and marinated cuts of meat, poultry and fish. Cleaned kitchen counters, refrigerators and freezers. Signed for deliveries, checked items into inventory and stocked goods into proper locations. Learned specific cutting techniques for chopping vegetables and fresh spices. Observed different kitchen chefs' preparation of sauces, dressings and other items to gain knowledge in diverse cooking techniques.

Rotated through all prep stations to learn different techniques. Assisted other chefs with ingredients preparation in support of recipes designed by head chef. intern/Kitchen Assistant 11/2015 to 12/2016

Meydan hotel – Dubai, uae

Thoroughly cleaned and sanitized kitchen utensils, cookware, dishes, glasses, cutlery and serving dishes used in food preparation and serving.

Prepared dishes for catering events or during high-volume shifts. Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures. Used kitchen equipment according to manufacturer's instructions and company safety protocols. Internship Student 01/2015 to 07/2015

Hyderabad marriott Hotel – Andhra pradesh, india

Assisted other chefs with ingredients preparation in support of recipes designed by head chef. Cleaned kitchen counters, refrigerators and freezers. Rotated through all prep stations to learn different techniques. Seasoned and marinated cuts of meat, poultry and fish. Education

Bachelor 0f: catering science and Hotel Management 04/2016 university of Calicut - yuvakshetra institute of management studies higher secondary : commerce 04/2013

Government Higher Secondary School Kottayi,kerala - india

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