Download PDF

Work experience

Nov 2011Present

Demi Chef de Partie

Radisson Hotel
  • To prepare, cook and serve food ensuring that the highest possible quality is maintained as per the standards
  • Following company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated.
  • Menu planning, writing and the implementation of stock controls and how this enables the kitchen.
  • Maintaining work area to a clean, hygienic and tidy state at all times.
  • Assisting and ensuring the junior chefs carry out daily and weekly procedures
Mar 2008Oct 2011

Commi I

Radisson Hotel
  • Ensuring good hygiene and health and safety at all times
  • Preparing ingredients for the team
  • Measuring dish ingredients and portion sizes
  • Helping with deliveries of stock
Aug 2005Feb 2008

Commi

Radisson Hotel
  • Ensuring good hygiene and health and safety at all times
  • Preparing ingredients for the team
  • Measuring dish ingredients and portion sizes
  • Helping with deliveries of stock
Dec 2002Jul 2005

Commi II

Shahanshah International
  • Ensuring good hygiene and health and safety at all times
  • Preparing ingredients for the team
  • Measuring dish ingredients and portion sizes
  • Helping with deliveries of stock
Sep 2000Nov 2002

Chinese Cook

China Town Restaurant & Bar
  • Prepares and cook individual Chinese and other Oriental dishes and foods.
  • Plans menus.
  • Ensures quality of food and determine size of food proportions.
  • Ensures that all food is creatively and attractively presented at all times.
  • Work with minimal supervision.
  • Inspects kitchens and food service areas.
  • Trains staff in preparation, cooking and handling of food.

Education

Mar 2010Jun 2010

Diploma

White House College
19992002

Proficiency Certificate

Ramailo Multiple Campus
Feb 2000Aug 2000

Certificate

Gorkha Links Multiple Institute

Portfolio