ERNESTA RALPH
LONDON,United kingdom
Summary
A culinary professional with a strong foundation in compliance with food laws and nutritional knowledge, dedicated to enhancing customer satisfaction through innovative recipe modification and menu creation. Proficient in culinary software and adept at various vegetable cutting styles, with a comprehensive understanding of restaurant operations. Skilled in sommelier basics, food pairing expertise, and kitchen safety regulations, including HACCP principles. Committed to promoting health and safety while leveraging upselling techniques to maximise revenue. Career aspirations include advancing expertise in nutrition awareness and further developing skills in knife techniques.
Overview
17
17
years of professional experience
3
3
years of post-secondary education
Work history
Senior chef de partie
L.P.M. Restaurant
London , united kingdom
04.2022 - Current
- Collaborated with suppliers to procure quality ingredients.
- Fostered a positive work environment through effective communication and conflict resolution techniques.
- Improved clientele's culinary journey by introducing a variety of international cuisines.
- Provided training to junior chefs for skill development.
Junior sous chef
mango house
Baie lazar, Seychelles
02.2021 - 11.2021
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
- Received high praise from head chef through consistent performance and dedication.
- Developed new menu items for enhanced customer satisfaction.
- Helped maintain high standards of food quality with meticulous attention to detail.
- Used Microsoft Word and other software tools to create documents and clear communications.
chef-de-parties
La petite maison restaurant
D.I.F.C, Dubai
07.2016 - 10.2020
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Maintained inventory control without compromising on food quality or taste.
- Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
- Demonstrated versatility by preparing both hot and cold meals as required.
Commis 2 chef
Kempinski hotel
Baie lazare, seychelles
04.2013 - 06.2016
- Provided support to senior chefs, improving speed of service delivery.
- Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
- Contributed to food presentation, enhancing visual appeal for diners.
- Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
Commis 2 chef
Dauphins restaurant
anse royale, seychelles
01.2012 - 04.2013
- Supported dish development, resulting in varied menu options.
- Followed recipes meticulously, ensuring consistent dish quality.
- Provided support to senior chefs, improving speed of service delivery.
- Assisted in large-scale catering events, ensuring successful execution.
Commis chef 2
8 lounge restaurant
Glascis, seychelles
01.2011 - 09.2011
- Enforced health and safety guidelines amongst the team, promoting a safe working environment.
- Managed waste efficiently to minimise restaurant costs.
- Contributed to food presentation, enhancing visual appeal for diners.
- Organised storage areas for easy access to ingredients during busy periods.
Pastry cook
skychef
airport of Seychelles , Seychelles
04.2009 - 01.2011
- Adapted quickly to changes in menu items or customer requirements.
- Assisted head chef during busy periods, ensuring smooth service flow.
- Participated in local food festivals, enhancing brand visibility in the community.
- Optimised use of bakery equipment, maintaining its longevity and functionality.
Education
Certificate of Higher Education food and beverage - Hospitality
Seychelles Tourism Academy
seychelles 01.2007 - 05.2010
Certificate of Higher Education -
City & Guilds
Seychelles Certificate of Higher Education -
IGCSE in English / DELF A1 in French
Seychelles Certificate of Higher Education -
certificate in food hygiene
LondonSkills
- Compliance with food laws
- Nutritional knowledge
- Customer satisfaction orientation
- Recipe modification
- Culinary software proficiency
- Vegetable cutting styles
- Restaurant operations understanding
- Menu creation
- Sommelier basics
- Kitchen safety regulations
- Food pairing expertise
- Nutrition awareness
- Health and Safety
- HACCP principles
- Knife techniques
- Upselling
Affiliations
- study about wine pairing
- painting
- Boxing
Accomplishments
1 & 2 price in culinary art exhibiton in creole cuisine
Languages
creol (mother language)
Native
English
Fluent
French
Fluent
References
References available upon request.
Timeline
Senior chef de partie
L.P.M. Restaurant
04.2022 - Current
Junior sous chef
mango house
02.2021 - 11.2021
chef-de-parties
La petite maison restaurant
07.2016 - 10.2020
Commis 2 chef
Kempinski hotel
04.2013 - 06.2016
Commis 2 chef
Dauphins restaurant
01.2012 - 04.2013
Commis chef 2
8 lounge restaurant
01.2011 - 09.2011
Pastry cook
skychef
04.2009 - 01.2011
Certificate of Higher Education food and beverage - Hospitality
Seychelles Tourism Academy
01.2007 - 05.2010
Certificate of Higher Education -
City & Guilds
Certificate of Higher Education -
IGCSE in English / DELF A1 in French
Certificate of Higher Education -
certificate in food hygiene