Junior Chef De Partie with Culinary Creativity

OBJECTIVE

Obtain a challenging Chef position

where my culinary creativity,

attention to detail, and expertise in

crafting flavorful, visually appealing

dishes can be utilized to elevate

dining experiences, maintain high

kitchen standards, and contribute to

the restaurant’s overall success.

PROFILE

• Date of birth 1985

• Martial statues Married

Gebre

Amare

Mengistu

JUNIOR DEMI CHEF DE PARTIE (DCDP)

“I am passionate about crafting culinary experiences that are both visually stunning and deeply satisfying. I strive to create dishes that delight the senses, engage guests, and transform every meal into a memorable experience.”

CONTACT

• **************@*****.***

• +251-***-**-**-**

• +251-***-**-**-**

• Addis Ababa Ethiopia

EDUCATION

• Certificate in food preparation

from global rise institute

• Hotel kitchen operation level 3

certificate

SKILLS

• Food preparation.

• Safe food and knife handling.

• High attention to detail.

• Expertise in seasoning, garnishing

and creative display.

• Team player with excellent

communication

EXPERIENCE

I have three years of experience as a Commis I at Pyramid Hotel and Resort, followed by three years as a Commis II at Elilly International Hotel. Currently, I am working at Marriott Hotel, where I continue to develop my culinary skills and contribute to delivering high-quality guest experiences.

CULINARY OPERATIONS & MENU

DEVELOPMENT ACHIEVEMENT

I redesigned the menu and workflow, boosting guest satisfaction by 25% and improving service efficiency. I gathered guest feedback and worked closely with the kitchen team to ensure smooth and accurate implementation.

Contact this candidate