MARCELLES BROWN
LONDON
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.
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.
Has the initiative to work alone but thrives as part of a team. Am looking for a position within a professional environment which can consolidate and use existing knowledge, skills experience to the best effect, whilst helping to maximise the profitability of the company.
Overview
6
6
years of professional experience
2
2
years of post-secondary education
Work History
Chef De Partie
Blue Arrow Agency
10.2016 - 09.2018
- Managing and covering a full range of hospitality establishments.
- Preparing meals in large numbers to employees and members of the public.
- Ensures that food is prepared in accordance with company's Hygiene procedures, e.g. temperatures are recorded, samples are taken, foodstuffs are stored safely and hygienically and a food production plan is completed.
- Ensures that work area is maintained in a clean and hygienic state at all times.
- Demonstrates good standards of customer service.
- Adheres to the company's Hygiene, Health and Safety policies.
- Assists with stock control.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Developed new dessert recipes resulting in positive customer feedback.
- Worked closely with senior chefs for menu planning.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Managed portion control effectively, reducing waste significantly.
- Maintained inventory control without compromising on food quality or taste.
Kitchen Cook Manager
CaterLink
London
11.2015 - 07.2016
- To set objectives and be responsible for the day to day running of the location, including supervising recruitment and selection process to ensure that it effectively meets needs of the location and CaterLink.
- To assess employee performance, recognise potential and meet training needs as appropriate.
- To ensure that the location achieves, as minimum, the financial targets agreed with the client in line with the budget.
- To monitor the work of the location team and carry out appraisals, ensuring that information is filed appropriately, with development plans that are actively used.
- To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
- To work in conjunction with the company Operations Manager to prepare the budget.
- To achieve agreed financial target whilst maximising all commercial opportunities.
- To develop evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.
- To be responsible for all personnel assigned to the catering services, irrespective of whether employees of the company or not, in accordance with Company personnel and training policies.
Relief Assistant Cook
CaterLink
London
04.2015 - 11.2015
- Assistant to Head Chef.
- Briefs kitchen staff when head chef is absent.
- Assists in planning and preparation of menus.
- Requisitions supplies for area and carries out credit management with supplies.
- Ensures that dishes are produced and costed to required standards of quality and presentation for service.
- Ensures that work area is maintained in clean, hygienic state at all times.
- Demonstrates good standards of customer service.
- Adheres to company's Hygiene, Health and Safety policies.
- Assists with stock control.
- Instructs kitchen trainees in food production methods.
Sous Chef
The Southwark Rooms
London
03.2013 - 09.2013
- Maintained safe and hygienic kitchen environment.
- Planned and directed food preparation, ensuring food is prepared properly.
- Expediting of ticket orders and ordering of food preparation so customers receive food in correct order.
- Compliance with food labelling and temperature controls.
- Maintained effective communication in kitchen with all staff.
- Fridge rotation.
Education
Foundation Degree in Science - Baking Technology Management
London South Bank University
London 09.2007 - 06.2009
Certificate of Higher Education - City & Guilds Sugarcraft
South Thames College, Tooting Centre
London 09.2005 - 06.2006
Skills
- Baking and roasting proficiency
- Leadership potential
- High-Energy personality
- Efficient delegation
- Sauces preparation
- Meat carving expertise
- Adaptability in kitchen
- Sanitation regulations compliance
- Food pairing knowledge
- Cold food preparation
- Passion for cooking
- Health and safety consciousness
- Caribbean cuisine proficiency
- Food stock control and ordering
Timeline
Chef De Partie
Blue Arrow Agency
10.2016 - 09.2018
Kitchen Cook Manager
CaterLink
11.2015 - 07.2016
Relief Assistant Cook
CaterLink
04.2015 - 11.2015
Sous Chef
The Southwark Rooms
03.2013 - 09.2013
Foundation Degree in Science - Baking Technology Management
London South Bank University
09.2007 - 06.2009
Certificate of Higher Education - City & Guilds Sugarcraft
South Thames College, Tooting Centre
09.2005 - 06.2006
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