Competent and organised Chef de Partie with 4 years of experience. Demonstrated quick progression with a great track record and have worked ad-hoc in new and demanding environments.
Overview
4
4
years of professional experience
Work History
Chef De Partie (Sous Reserve)
L'Escale Blanch
Tignes
2023.11 - 2024.01
Worked with my brother in the French Alps for a couple of months as a working holiday.
High volume restaurant with about 600-700 covers a day between lunch and dinner.
Got to experience working in a kitchen with a new language and learned different culinary techniques and styles.
Worked on whichever section was busiest in that moment from the hot, cold and pizza section.
Chef De Partie
Old Head Golf Link's
Cork
2023.06 - 2023.11
Worked with a large team of chef's for an internationally renowned hotel and golf resort.
Worked on starters as a senior in charge of the section with 3 commis chef's.
Worked on the hot section for mains as required.
Would cook, plate and garnish every dish on the starter section before sending to the main pass.
Created 1-2 specials every day for the section and aided/ collaborated with making specials for the mains.
Chef De Partie
An Excellent Choice
Cork City
2022.05 - 2023.04
Worked in Cork, Dublin, Tipperary, Kerry and Kilkenny at different public and private events.
Worked all sections as required and assisted the chef with ordering, HACCAP and any other required duties.
Aided in the ordering and safe transportation of high quantities of stock to different counties.
Worked by myself on a regular basis in the Royal Yacht club in Crosshaven, Cork.
Managed supplies and set menu's for the canteen's in Pfizer, Ringaskiddy.
Chef De Partie
Aye (ii)
Cork City
2021.08 - 2022.05
Worked as part of a small team for a 100 seat capacity Spanish tapas bar/restaurant.
Was given independence and freedom to execute my own presentation of menu items and coming up with new ideas for the menu/ creating specials.
Gained a lot of insight into management, costings and optimization of kitchen procedures.
Aided in planning set menu's for functions/ events.
Commis Chef
Thompsons'
Cork City
2021.02 - 2021.06
Worked in the morning's by myself to set up the hot/cold sections mise en place for the day.
Worked on the hot section during service but would work on either sections when required.
Collaborated with the chef to make weekly and daily specials.
Aided in training newly hired staff.
Commis Chef
Black Dog Bar
Cork City
2020.01 - 2021.01
Promoted from a bartender to Commis Chef in a newly established Mexican restaurant.
Prepared ingredients at a separate location every day and transported them to the kitchen.
Learned about working in a kitchen quickly and was given responsibility's such as working by myself during service, ordering stock and training new employees.
Worked ad-hoc in separate kitchens under the same company such as Arthur Maynes, the Bodega, De-Calf café and Rising Sons.
Education
High School Diploma -
Hewitt College
Cork, Ireland.
2021-07
Skills
Food Preparation
Workflow Optimization
Positive and Professional
Garnishing and Plating
Timeline
Chef De Partie (Sous Reserve)
L'Escale Blanch
2023.11 - 2024.01
Chef De Partie
Old Head Golf Link's
2023.06 - 2023.11
Chef De Partie
An Excellent Choice
2022.05 - 2023.04
Chef De Partie
Aye (ii)
2021.08 - 2022.05
Commis Chef
Thompsons'
2021.02 - 2021.06
Commis Chef
Black Dog Bar
2020.01 - 2021.01
High School Diploma -
Hewitt College
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