CV créé le :
25/02/2023
CV modifié le :
25/02/2023
Dernière connexion :
28/02/2023
Coordonnées
****
******
Adresse :
** *** *******.
Annecy-le-Vieux (74940)
Email :
**********@******.***
Port. :
************
|
PROFESSIONAL SUMMARY, Confirmé
Référence : 847299
Expériences Professionnelles
|
févr. 2022
|
Chef de partie
|
|
|
|
|
Brasserie Irma - Paul Bocuse (2 Stars MICHELIN ) - Annecy , France
|
*Assisted head chefs in developing creative menus, developing based
on seasons, themes and trends.
*Maintained excellent customer satisfaction by completing all dishes
within tight deadlines and to high-quality standards.
*Kept kitchen and preparation table clean by sanitising workspaces
regularly.
*Assisted in plating meals using creative and artistic styles while
following head chef's plating instructions.
*Prepared a wide variety of complex dishes, including starters, mains
and desserts, finishing to first-class standards.
*Managed kitchen waste control, monitoring waste to reevaluate
portion sizes and recommend actions to head chef.
*Developed high-quality dishes for guests, including starters, mains
and desserts.
*Sliced fruit and vegetables for various menu items and stored for
later use at proper temperatures.
*Worked with sous chef to manage day-to-day rostering of catering
team.
*Prepared and cooked high quality food following recipes and menu
guidelines.
|
|
|
janv. 2021
janv. 2022
|
Chef De Cuisine
|
|
|
|
|
Barbeque-Nation Hospitality Ltd. - Kolkata , India
|
*Designed and implemented innovative and exciting new menus with
other chefs.
*Encouraged a close working relationship with suppliers to minimise
stock order disruptions.
*Kept up-to-date on current allergen information, monitoring orders
to accommodate dietary restrictions.
*Managed all kitchen H&S systems and procedures successfully, while
adhering to food safety legislation.
*Developed recipes and menus to align culinary trends with consumer
demand.
*Directed quality, presentation and proper quantities of plated food
from line activities.
*Monitored kitchen area and staff to ensure overall safety and use of
proper food handling techniques.
*Monitored quality, presentation and quantities of plated food across
line.
* Designed new ways to present and enhance dishes.
* Prepped foods to be roasted, sautéed, fried and baked.
* Managed team of [35] junior chefs and porters.
|
|
|
sept. 2020
janv. 2021
|
|
|
|
|
|
Barbeque Nation Hospitality ltd. - kolkata, INDIA
|
*Independently managed a wide range of sections within the kitchen
without difficulty or stress, including pastry and mains.
*Created kitchen rotas, planning based on busy restaurant periods,
required cover and budgets.
*Conducted extensive evaluations of food to assess freshness and
quality.
*Assisted head chefs in staff training, including teaching best
practices, kitchen operations and menu training.
*Assisted head chefs in developing creative and innovative menus for
starters, mains, desserts and sides.
*Products high-quality, first-class dishes, both taste waste and plating
presentation.
*Planned menus for daily use, special events and seasonal
promotions.
|
|
|
nov. 2019
août 2020
|
Chef De Partie
|
|
|
|
|
the big barbeque.restaurent - chennai , INDIA
|
* Designed new ways to present and enhance dishes.
*Supervised work of cooks and kitchen helpers helping to keep
kitchen running smoothly.
*Developed high-quality dishes for guests, including starters, mains
and desserts.
* Planned dishes to reduce food costs and maximise gross profits.
* Followed strict health and safety guidelines in kitchen.
* Managed team of [5] junior chefs and porters.
|
|
|
juin 2017
nov. 2019
|
Demi Chef De Partie
|
|
|
|
|
nation hospitality ltd. - bengaluru , INDIA
|
*Assisted sous chefs in the training and onboarding of junior chefs,
managing training aspects such as best practices and health
regulations
*Helped sous chef and head chef create new dishes, suggesting
enhancements or additions according to market trends, seasons or
requests.
* Assisted other chefs prepare and plate food during busy restaurant
periods.
*Prepared and cooked high quality food following recipes and menu
guidelines.
*Helped prevent waste of food of any kind and overproduction of mis-
en-place.
|
|
|
déc. 2016
juin 2017
|
2nd commis chef
|
|
|
|
|
bengaluru , INDIA
|
*Assisted with diverse food preparation tasks, chopping vegetables
and garnishes to support high-volume shifts.
*Adapted food preparation methods to meet vegan, vegetarian and
gluten-free dietary requests.
*Regularly conducted deep cleans of kitchen and storage areas to
maintain hygiene.
*Chopped, mixed and prepared ingredients for line cooks ahead of
busy periods.
*Maintained excellent chef relationships by assisting cooks with all
tasks promptly as and when requested.
*Managed food prep before service, including peeling vegetables,
washing ingredients, portioning meats and mixing spices.
Managed ingredient deliveries and stock rotation, maintaining
optimum product quality.
|
|
|
juil. 2016
déc. 2016
|
3rd Commis Chef
|
|
|
|
|
brew & barbeque microbrewere pub .restaurent - bengaluru , INDIA
|
*Helped kitchen team prioritise and complete high-volume orders in
busy restaurant environment.
*Stored, thawed and prepared raw meat safely and hygienically,
maintaining excellent quality standards.
*Helped prepare and plate dishes, adding condiments and garnishes
to enhance presentation and meet quality standards.
* Washed, peeled and chopped food before cooking preparation.
|
|
Diplômes et formations
|
juil. 2016
juil. 2017
|
Food production & culinary arts
- CAP
|
|
|
|
|
Vista skills academy
|
|
Compétences linguistiques
|
Important
|
CV actualisé il y a plus de 6 mois, certaines informations peuvent ne pas être à jour.
|
|