Summary
Overview
Work history
Education
Skills
Certification
Receptionist
Work availability
Timeline

Hamadha 07498462856 doumi

London,United Kingdom’s

Summary

Resourceful Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards.

Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.

Committed manager with exceptional leadership, organisational skills and communication abilities leads high-performing cross-functional teams. Leads projects, company operations and business growth.

Overview

6
6
years of professional experience
1
1
Certification

Work history

Chef De Partie

Yongs pub
London, United Kingdom
03.2022 - 04.2023
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Costed dishes to help improve menu profitability.
  • Produced 300+ dishes per service with strict quality control procedures.
  • Handled special customer requests to meet dietary needs and mitigate allergen risks.
  • Prepared, produced and packed food in tight timescales.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.

Chef De Partie

Admiral recruitment
London , United Kingdom
08.2017 - 09.2018
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Plated completed meals with meticulous attention to presentation and portion control.

Education

Diploma level 3 in businesses Administration - BA

London profesional college , London, United Kingdom
09.2019

Skills

  • Food allergy understanding
  • Utensils knowledge
  • Recruiting and training
  • Hospitality
  • Meal preparation
  • Food preparation techniques
  • Signature dish creation
  • Sanitation guidelines
  • Kitchen equipment and tools
  • Produce purchasing
  • Performance assessments
  • Quality Assurance
  • Food inventories
  • Food plating and presentation

Certification

Basic life Support (BLS)

Nursing in crisis/exploring current challenges
Hotel reception and front desk revised
Level 3 diploma in business Administration (RQF)
The rol of vaccines in in preventing infectious diseases and antimicrobial resistance/ BSAC

Receptionist

Hotels check in and outs are extremely important responsibilities for a hotel receptionists make confirmation ,And ask for personal identification and payment.and how to offer help with either the bags

Check customer satisfactions

Work availability

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
morning
afternoon
evening
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Timeline

Chef De Partie - Yongs pub
03.2022 - 04.2023
Chef De Partie - Admiral recruitment
08.2017 - 09.2018
London profesional college - Diploma level 3 in businesses Administration , BA

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Hamadha 07498462856 doumi