Daniel Solar
Tydesley,England
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.
Overview
15
15
years of professional experience
Work history
Chef de partie
Blacklock
Manchester
2024.11 - Current
- Demonstrated versatility by preparing both hot and cold meals as required.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Improved presentation of dishes by incorporating innovative plating techniques.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Managed portion control effectively, reducing waste significantly.
Chef de partie
Firefly
Manchester
2024.04 - 2024.10
- Plated completed meals with meticulous attention to presentation and portion control.
- Followed recipe specifications strictly to produce high volume of food orders.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Improved presentation of dishes by incorporating innovative plating techniques.
- Collaborated with other chefs for special events and banquets.
Chef de partie
Menagerie
Manchester
2020.01 - 2024.04
- Followed recipe specifications strictly to produce high volume of food orders.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Sous chef
Kew green hotels
Manchester
2016.08 - 2019.12
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Acted as head chef when required, maintaining continuity of service and quality.
Junior sous chef
Living ventures
Manchester
2015.10 - 2016.08
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Built and maintained strong working relationship with staff across business.
- Trained junior kitchen staff in food preparation and hygiene practices.
Chef de partie
Mercure hotel
Manchester
2013.06 - 2015.10
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Plated completed meals with meticulous attention to presentation and portion control.
- Collaborated with head chef to create innovative, seasonal menus for special events.
Commis chef
Mercure hotel
Manchester
2011.09 - 2013.06
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
Education
Culinary school
Silherovice , Czech Republic /2005 - /2008
Marketing and management in hospitality
Silherovice, Czech Republic /2008 - /2010
Skills
- Food preparation
- Budget Management
- Food allergy understanding
- Menu design
- Food Hygiene
- Workflow optimization
- Quality Assurance
- Portion control
- Food plating and presentation
Hobbies
Motorsport, Working dogs, Gaming, Cooking, Swimming, Cycling
Languages
Czech
Native
English
Fluent
Polish
Upper intermediate
Timeline
Chef de partie
Blacklock
2024.11 - Current
Chef de partie
Firefly
2024.04 - 2024.10
Chef de partie
Menagerie
2020.01 - 2024.04
Sous chef
Kew green hotels
2016.08 - 2019.12
Junior sous chef
Living ventures
2015.10 - 2016.08
Chef de partie
Mercure hotel
2013.06 - 2015.10
Commis chef
Mercure hotel
2011.09 - 2013.06
Culinary school
/2005 - /2008
Marketing and management in hospitality
/2008 - /2010