Summary
Work history
Education
Skills
Timeline
Generic

Dovydas Aucius

Ballyboffey,Ireland

Summary

Creative individual with steady focus on acquiring culinary experience. Motivated to learn dynamics of cooking and using finest ingredients to produce delicious meals. Comprehends kitchen principles and amenable to deliver quality standards.

Work history

Commis chef

Jacksons hotel
Ballybofey, Ireland
  • Participated in daily inventory checks to avoid ingredient shortages.
  • Prepared ingredients for head chef to ensure efficient service.
  • Assisted in large-scale catering events, ensuring successful execution.
  • Enhanced customer satisfaction with timely meal preparation.
  • Trained under experienced chefs increasing professional culinary skills.

Chef de partie

Adare manor hotel
Adare, Ireland
  • Maintained inventory control without compromising on food quality or taste.
  • Managed portion control effectively, reducing waste significantly.
  • Incorporated seasonal produce into menus for freshness and variety.
  • Trained apprentice chefs, improving their culinary skills substantially.
  • Ensured cleanliness in the kitchen to maintain health and safety standards.
  • Adapted quickly under high-pressure situations to deliver consistent results.
  • Streamlined kitchen operations, leading to smoother service during busy periods.
  • Collaborated with other chefs for special events and banquets.
  • Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
  • Demonstrated versatility by preparing both hot and cold meals as required.
  • Supervised junior staff, ensuring efficient teamwork during service hours.
  • Prepared sauces, stocks and soups whilst following traditional recipes.
  • Maintained clean and tidy food preparation areas.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Built and maintained strong working relationship with staff across business.
  • Executed efficient mise en place to facilitate smooth service.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

Chef de partie

Jacksons hotel
Ballyboffey, Ireland
  • Ensured cleanliness in the kitchen to maintain health and safety standards.
  • Adapted quickly under high-pressure situations to deliver consistent results.
  • Collaborated with other chefs for special events and banquets.
  • Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
  • Demonstrated versatility by preparing both hot and cold meals as required.
  • Supervised junior staff, ensuring efficient teamwork during service hours.
  • Prepared sauces, stocks and soups whilst following traditional recipes.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Built and maintained strong working relationship with staff across business.

Breakfast chef

Kees hotel
Stranorlar, Ireland
  • Upheld health and safety regulations throughout the kitchen area.
  • Conducted routine inspections of food supplies for superior freshness and quality assurance.
  • Ensured timely delivery of orders by effectively coordinating with waitstaff.
  • Adapted quickly to changing demands and dietary requirements from customers.
  • Prepared high-quality breakfast meals for guest satisfaction.
  • Maintained cleanliness of kitchen area to ensure strict hygiene standards.
  • Collaborated with restaurant staff for smooth operations during busy hours.
  • Prepared and cooked hearty dishes, including Full English breakfast, pancakes, omelettes and sauteed vegetables.
  • Ensured correct presentation, cooking and presentation of breakfast dishes in line with standards of Head Chef.
  • Facilitated smooth workflow for following shift by proactively completing advanced preparation.
  • Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
  • Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
  • Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.

Grill chef

Before restaurant
Stranorlar, Ireland
  • Cooperated well within a team environment, facilitating smooth running of the kitchen operation.
  • Delivered prompt service resulting in repeat clientele.
  • Created enticing menu items with innovative grilling techniques.
  • Reduced kitchen waste through careful portion control and ingredient management.
  • Kept grill equipment clean, ensuring maximum efficiency and longevity of tools.
  • Collaborated with other chefs to create speciality dishes on the grill.
  • Ensured food safety by following strict hygiene standards.
  • Prepared grilled foods according to customers' specific requests, ensuring their satisfaction.
  • Demonstrated versatility by preparing both meat and vegetarian options.
  • Managed inventory, preventing food wastage and reducing costs.
  • Maintained high-quality presentation for customer satisfaction.
  • Prepared marinades to enhance flavour profiles of dishes.
  • Assisted in kitchen cleanup for an efficient work environment.
  • Followed recipes meticulously resulting in consistently excellent dishes.
  • Worked under pressure during busy periods whilst maintaining a high standard of food preparation.
  • Executed precise grilling techniques to uphold restaurant standards and exceed customer expectations.
  • Managed kitchen workflow during peak hours for timely delivery of dishes.
  • Cooked regular menu items and seasonal offerings to serve to guests.
  • Contributed to menu development by providing insights and recommendations for grill-based offerings.
  • Collaborated with kitchen team to deliver fast and accurate orders with delicious food.
  • Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
  • Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.

Chef de partie

Clanree hotel
Letterkenny, Ireland
  • Maintained inventory control without compromising on food quality or taste.
  • Managed portion control effectively, reducing waste significantly.
  • Incorporated seasonal produce into menus for freshness and variety.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Inspected completed work and stations to verify conformance with standards.
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Monitored line production to achieve consistent quality.
  • Oversaw storage and preparation of food items to correct recipe and portioning standards.
  • Executed efficient mise en place to facilitate smooth service.
  • Supervised and trained junior chefs cook assigned dishes.
  • Built and maintained strong working relationship with staff across business.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Prepared sauces, stocks and soups whilst following traditional recipes.
  • Supervised junior staff, ensuring efficient teamwork during service hours.
  • Demonstrated versatility by preparing both hot and cold meals as required.
  • Collaborated with other chefs for special events and banquets.
  • Adapted quickly under high-pressure situations to deliver consistent results.

Chef

Glass doors
Gouda , Netherlands
  • Streamlined kitchen operations for enhanced efficiency.
  • Demonstrated proficiency in various cooking techniques, improved dish presentation.
  • Coordinated prep work, streamlined the cooking process.
  • Adhered to strict hygiene standards, ensured a clean working environment.
  • Orchestrated seamless kitchen service during peak hours.
  • Supervised all kitchen staff to maintain high quality standards.
  • Maintained high safety standards during food preparation and serving procedures.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.

Education

Certificate of Higher Education - Culinary arts

Killybegs catering college
Killybegs

Skills

  • Passion for food presentation
  • Knife handling techniques
  • Conflict resolution prowess
  • Cultural cuisine familiarity
  • Adaptability to new recipes
  • HACCP certification
  • Time-Efficient cooking
  • Handling kitchen stress
  • Nutritional understanding
  • Multitasking under pressure
  • Meeting tight deadlines
  • Restaurant service coordination
  • Communication with waitstaff
  • Seafood handling experience
  • Food hygiene standards
  • Kitchen equipment operation
  • Portion control
  • Catering experience
  • Time efficiency
  • HACCP guidelines familiarity
  • Resilience under pressure
  • Food storage principles

Timeline

Commis chef

Jacksons hotel

Chef de partie

Adare manor hotel

Chef de partie

Jacksons hotel

Breakfast chef

Kees hotel

Grill chef

Before restaurant

Chef de partie

Clanree hotel

Chef

Glass doors

Certificate of Higher Education - Culinary arts

Killybegs catering college

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Dovydas Aucius