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Work experience

Asian Chef

Falorida Club (British Pub)
Oct 2012Present

Chef de partie

Hotel Holiday International
  1. The main responsibility of a chef de partie is to oversee and aid in the preparation, cooking and presentation of food in a restaurant. They must delegate duties to chefs working in their section of the kitchen. Additionally, they must monitor to make sure food quality, presentation and safety standards are being adhered to. Finally, they are responsible for troubleshooting any issues that arise in their section of the kitchen.
  2. A chef de partie controls a section of the kitchen. They are third in command after a head chef and then a sous chef. Typically they manage a small team of workers, though they sometimes are the sole person working in their section of the kitchen. Often the position is referred to as a "station chef" or a "line cook."
Aug 2009Sep 2011

Demi chef de partie

Radission Bleu Resort
  • The demi chef will assist in all kitchen-related activities, including ordering supplies and helping to manage the budget, assist with the coordination of events, such as banquets, help with the selection and training of other kitchen staff, and  will also help plan the menus. Demi chef plays a part in the cooking and presentation of the foods as demi chef is in charge of preparing and can assist with the enforcement of health and safety standards, and is partially responsible for quality control.


Head chef

Hotel Park 9n

Indian Tandoori chef

Blue Ice Pub & Bar

Tandoori chef

Garden Paradise Club(Wahdilli)

Commi 1

Four Season Hospitality

Tandoori cook

Golden Heart Resturant


Higher Secondary

Allahabad Board U.P


I hereby declare that the above mentioned information is true and correct to the best of my knowledge and if given a chance I will dedicate fully to the service and prove my skills and capabilities for the growth and betterment of your esteemed organization.

 Mohan Ram