John Smith
Sudbury,Suffolk
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. Artistic professional with background in preparation, cooking and presentation of dishes. Creates innovative dishes by grilling, baking and frying to offer wide selection. Intensifies drive to deliver customer satisfaction.
Overview
28
28
years of professional experience
Work history
Chef de partie
Stoke by Nayland Golf Resort
Sudbury, Suffolk
2023.04 - Current
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Costed dishes to help improve menu profitability.
- Maintained clean and tidy food preparation areas.
- Applied knowledge of market trends to diversity and expand menu.
Chef de partie
Prada Lounge
Sudbury, Suffolk
2022.01 - 2023.04
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
Baker
Zepherins
Barbados, Barbados
2002.01 - 2006.01
- Packaged and labelled baked goods with accurate descriptions and ingredients.
- Decorated cakes with creative flair.
- Complied with health and safety codes.
- Managed inventory and payroll to achieve cost efficiencies.
- Trained staff to prepare consistent portions and presentation.
- Cleaned and maintained kitchen equipment and oven.
- Monitored storage temperatures to preserve food quality.
- Prepared exceptional pastries and desserts.
Head pastry chef
Sheraton Hotel
Edinburgh, Scotland
1997.03 - 2003.01
- Created [Number]+ pastry orders per day in fast-paced, deadline-driven environments.
- Maintained within production times by motivating junior pastry assistants to work more efficiently through [Task].
- Created orders on average within [Number]-minute timeframe, while maintaining complete accuracy.
- Increased positive customer reviews on restaurant's pastry dishes by [Number]% through [Task] and [Task].
- Increased operational output by [Number]% per hour by motivating colleagues to complete orders on-time and to outstanding quality through [Task].
- Increased customer satisfaction by designing new pastries according to demands and upcoming cooking trends.
- Increased customer return rate by [Number]% by producing innovative and creative [Timeframe] pastry specials.
Head pastry chef
Chapter One
Kent, Kent
1996.02 - 1998.02
- Created [Number]+ pastry orders per day in fast-paced, deadline-driven environments.
Skills
- Culinary arts
- Utensils knowledge
- Recruiting and training
- Hospitality
- Food allergy understanding
Timeline
Chef de partie
Stoke by Nayland Golf Resort
2023.04 - Current
Chef de partie
Prada Lounge
2022.01 - 2023.04
Baker
Zepherins
2002.01 - 2006.01
Head pastry chef
Sheraton Hotel
1997.03 - 2003.01
Head pastry chef
Chapter One
1996.02 - 1998.02