Carlos García Suescun
Chef De Partie
Denmark
Summary
Dynamic and highly motivated Chef de Partie with extensive experience in hotel and restaurant environments. I am committed to my professional development, driven by new challenges, where I lead by example, foster a team-oriented culture, and, above all, maintain quality and efficiency standards.
With a solid background in menu planning, stock management, and kitchen operations, I excel at multitasking during peak service periods, ensuring exceptional culinary results. My keen attention to detail provides guests with an outstanding dining experience.
Overview
8
8
years of professional experience
2
2
Languages
Work History
Commis Chef De Partie
Hotel Post Lermoos
11.2024 - 04.2025
- Followed recipes and chef instructions to prepare food correctly.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Plated and presented food following chef requirements.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
Chef De Partie
Hotel Bon Sol
01.2020 - 10.2024
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Commis Chef
Pollen Street Social *michelin Star
03.2018 - 01.2020
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Partie
Santo Remedio
03.2017 - 03.2018
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
High School Diploma -
C.I.D.E
Palma De Mallorca06-2014
Skills
Continuous improvement
Positive attitude
Dedicated work ethic
Menu planning
Stock management food
Quality standards
Knife skills
gym,swimming,cycling,book and seminars,chess
I have been going to the gym for 10 years, I like to keep myself in good shape both physically and mentally, I especially like personal growth books,
Timeline
Commis Chef De Partie
Hotel Post Lermoos
11.2024 - 04.2025
Chef De Partie
Hotel Bon Sol
01.2020 - 10.2024
Commis Chef
Pollen Street Social *michelin Star
03.2018 - 01.2020
Chef De Partie
Santo Remedio
03.2017 - 03.2018
High School Diploma -
C.I.D.E