Demi Chef De Partie
Resume:
ERIC D'CUNHA
About Me
Professional Experience
Achievements
Dedicated and detail-oriented person looking forward for opportunity to utilize my culinary skills and provide excellent hospitality while challenging my capabilities and making a significant contribution to the success of the company. Skills
Food preparation
Knife skills
Multi-tasking
Organization
Time management
Observation
Decision making
Communication
Education Background
Sophia Polytechnic College
BSc Hospitality Studies
Completed in 2017
Don Bosco Junior College
Higher Secondary Certificate
Examination
Completed in 2014
Convent of Jesus and Mary School
Secondary School Certificate Examination
Completed in 2012
My Contact
************@*****.***
Shenodi wadi, Palli, Vadavali,
Vasai West 401201, Palghar,
Maharashtra, India
P&O CRUISES, UK Demi Chef de Partie
Certificate in Basic Culinary Course (CARNVAL UK Fleet Training Academy)
STCW Certificates
Certificate of proficiency in Personal Survival techniques, Fire Prevention and Fire Fighting, Elementary First Aid and Personal Safety and Social Responsibilities.
Security Training for Seafarers with Designated Security Duties. Passenger Ship Familiarization (Crowd management, Passenger Safety and Safety Training for Personnel Providing Direct Service to Passengers in Passenger Spaces).
Certificate on Nestle’ Professional YOCUTA Program (Young Culinary Talents)
Drawing Grade Certificates
Certificates in Sports, Extracurricular Activities The Chocolate Spoon (The Sassy Spoon) Commis III Healthy Hoggers Assistant Chef
25th February 2022 – Present
18th April 2018 - 25th October 2019
1st January 2018 - 15th May 2018
Key responsibilities:
Worked as night worker production team preparing mise en place. Responsible for work assigned in the larder.
Preparation of different types of baguettes.
Handling multiple tasks such as straining, cooling and storing stocks in a timely manner, plating and clean-up related work.
Key responsibilities:
Assist different station chefs (Chef de Partie) in the kitchen. Help prepare ingredients and do any task the chef de partie needs assistance with. Responsible for receiving, storing and rotating produce, dairy, meat, fish, poultry and shellfish based on a fifo rotation. This helped me learn where everything goes and learn about the general running of a kitchen. Help prepare vegetables and meats. This can be seasoning or marinating steaks and other meats. Chopping vegetables in a common responsibility and I often reported before working hours in order to learn the different cutting techniques.
Learning ordering and Scheduling.
Ensure the cleanliness and maintenance of all work areas, utensils, equipment.
Key responsibilities:
Monitoring / Cooking and packaging of meals
Assisting / Reporting to the Executive Chef
ACADEMIC INTERNSHIP
JW Marriott (Juhu, Mumbai) Intern
May 2015 – September 2015
Key responsibilities:
Trained in Culinary, F&B Service, Front Office
(Bell Desk)
Contact this candidate