Chef De Partie
Resume:
CONTACT Anurash Gairola
*** **** ***, ********, ** V8Z 3C5, Canada
******************@*****.***
OBJECTIVE
Passionate and skilled chef with a proven track record of delivering high-quality food and
customer satisfaction, seeking a new opportunity to showcase my talents and learn new skills.
EXPERIENCE
30 June 2022 - Line cook
Present Romeo's Restaurant Royal Oak Dr, Vitoria British Colombia
Prepare ingredients and maintain a well-organized and clean workstation.
Cook menu items in cooperation with the rest of the kitchen staff.
Follow recipes, portion controls, and presentation specifications set by the restaurant.
Ensure that all food is prepared to the highest standard, quality, and consistency.
Monitor stock levels and inform the Head Chef or Sous Chef when any supplies are low
or need to be ordered.
Adhere to all sanitation and food safety regulations to maintain a safe and clean work
environment.
Inspect and store incoming food and supplies to comply with proper storage
procedures.
Assist in creating unique and innovative dishes by suggesting menu
March 2021 - June Demi Chef de Partie at Carna Restaurant
2022 SLS Hotel Dubai ( pre-opening team)
As a demi chef de partie in Carna, I am responsible for assisting the chef de partie in preparing
and cooking high-quality steaks and other dishes by the standards and specifications of the
restaurant. worked under the supervision of the legendary butcher Dario Cecchini, who is the
founder and concept creator of Carna. My responsibilities include:
- Following the recipes and instructions of the chef de partie to prepare a variety of steaks and
other dishes, such as seafood, salads, soups, desserts, and beverages.
- Ensuring that all ingredients are fresh, properly stored, and measured accurately.
- Setting up and maintaining the grill station, platters, and trays according to the restaurant
standards and event specifications.
- Carrying out quality checks on the steaks and other dishes before serving them to the guests
and making adjustments as needed.
- Following the food health and safety regulations and maintaining a clean and sanitary work
environment.
- Communicating effectively with the chef de partie and other kitchen staff to ensure smooth
and efficient service.
- Handling any guest requests or complaints courteously and professionally.
- Providing feedback and suggestions to the chef de partie to improve the menu and service
quality.
- Attending regular training sessions and meetings to enhance your skills and knowledge.
September 2018 - Commis 1 at Banquet
March 2021 Caesars palace Dubai ( pre-opening team )
Following the recipes and instructions of the banquet chef prepare a variety of dishes,
such as appetizers, salads, soups, main courses, desserts, and beverages.
Ensuring that all ingredients are fresh, properly stored, and measured accurately.
Setting up and maintaining the buffet stations, platters, and trays according to the hotel
standards and event specifications.
Carrying out quality checks on the food before serving it to the guests and making
adjustments as needed.
Following the food health and safety regulations and maintaining a clean and sanitary
work environment.
Communicating effectively with the banquet team and other kitchen staff to ensure
smooth and efficient service.
Handling any guest requests or complaints courteously and professionally.
Providing feedback and suggestions to the banquet chef to improve the menu and
service quality.
Attending regular training sessions and meetings to enhance your skills and knowledge.
January 2017 - June Commis 2 at Cut by Wolfgang puck
2018 Mondrian Hotel Doha ( pre-opening team )
I worked under the supervision of the acclaimed chef and restaurateur Wolfgang Puck, who
brought his sophisticated and innovative cuisine to Doha. Your duties will include:
• Following the recipes and instructions of the commis 1 and the chef de partie to prepare a
variety of dishes, such as steaks, seafood, salads, soups, desserts, and beverages.
• Ensuring that all ingredients are fresh, properly stored, and measured accurately.
• Setting up and maintaining the stations, platters, and trays according to the restaurant
standards and event specifications.
• Carrying out quality checks on the dishes before serving them to the guests and making
adjustments as needed.
• Following the food health and safety regulations and maintaining a clean and sanitary work
environment.
• Communicating effectively with the commis 1, the chef de partie, and other kitchen staff to
ensure smooth and efficient service.
• Handling any guest requests or complaints courteously and professionally.
October 2015 - Commis 3 at Ottimo Cucina Italiana
December 2016 ITC - Grand Chola, Chennai - Tamil nadu
Following the recipes and instructions of commis 2 and commis 1 prepare a variety of
dishes, such as wood-fired pizzas, elaborate antipasti, artisanal pasta and cheeses, and
desserts.
Ensuring that all ingredients are fresh, properly stored, and measured accurately.
Setting up and maintaining the stations, platters, and trays according to the restaurant
standards and event specifications.
Carrying out quality checks on the dishes before serving them to the guests and making
adjustments as needed.
Following the food health and safety regulations and maintaining a clean and sanitary
work environment.
Communicating effectively with the commis 2, the commis 1, and other kitchen staff to
ensure smooth and efficient service.
ACHIEVEMENTS & AWARDS
Finalist in 'Produce to Plate' conducted by Food Lover's for Young Chefs in Bhopal.
Employee of the month Caesars Palace Hotel Dubai 2021
MANAGEMENT TRAINING
Kitchen Management Trainee with Citvan Jungle Lodges Pvt. Ltd at Balaghat, Madhya
Pradesh, India from 16 August 2014 to 15 October 2015.
Trained Across 2 Hotels: -
• Tiger Den - trained in all the four core operational departments (Kitchen, Food and
Beverage service, Housekeeping and Front office)
• Chitvan Jungle Lodges in the Kahna National Park, Madhya Pradesh- trained in the cold
section as well as in western hot section in preparation of Ayurveda, a-la-carte menu
items.
INDUSTRIAL TRAINING
I have done industrial training at Taj Hotels Resorts and Palaces, The Gateway Hotel,
Ganges, Varanasi, India from December 2012 to March 2013.
EDUCATION
January 2011 - July Hospitality and Hotel Administration from IHM, Bhopal, madhya pradesh
2014 Bachelor of Science (B.SC.)
2010 Affiliated to NIOS Board
Senior Secondary School (12 th/lntermediate)
2007 Affiliated to CBSE Board
Secondary School (10th/Matriculation)
SKILLS
Food safety and certified HACCP
Adaco Purchasing system
Cleanliness Attention to details Decision making Creativity Teamwork Time management
LANGUAGES
English
Hindi
REFERENCE
Fares Alshara - Four Seasons Hotels and resort Toronto Canada
Head of Department culinary
DECLARATION
I hereby certify that the above particulars given by me are true and correct to the best of my
knowledge.
Anurash Gairola
Contact this candidate