OLIVER BUZZO
Dartington
Summary
I have worked in a professional kitchen since the age of 14 in our award winning family business. Having chosen this as a career, I'm proud to have achieved a distinction in my commis chef apprenticeship, and subsequently being promoted to chef de partie level in that establishment. After this experience and qualifications I was lucky enough to do a ski season in the winter of 23/24 as a travelling chef. I am now looking forward to a new challenge, broadening my horizons and learning new craft skills.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef De Partie
Rumour
Totnes
06.2024 - Current
- Running mains section and pass section.
- Doing stock takes and ordering daily for whole kitchen.
- Writing prep lists and giving thorough hand overs at the end of shifts.
- Communicating with Head Chef and rest of team well about what is happening within the kitchen to ensure smooth operation.
- Maintaining clean and tidy food prep areas.
- Completing opening and closing checks daily within the kitchen including insurance of cleanliness of the kitchen and making sure all equipment is working and safe for use.
- Managing and taking in deliveries daily ensuring high quality standards are met and legislations obeyed.
- Followed recipes precisely, paying close attention to detail to ensure a high quality final product.
- Following health and safety legislations to ensure a safe food production environment.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Working alongside the Head Chef to create new specials weekly.
Commis chef
European Pubs Ltd.
Meribel, Courchevel
11.2023 - 04.2024
- Working between 2 of their companies, one being a bistro restaurant, Jacks. The other being a Michelin Guide tapas bar, Copina.
- Doing various sections such as the pass, larder and fryers in both venues.
- Cooking on larger scales for staff, controlling and minimised food waste.
- Met high standards of food hygiene and safety.
- Cooked and presented dished in line with standardised recipes.
Chef de Partie
Waterside Bistro
Totnes
06.2023 - 11.2023
- Running the starter section and the pass.
- Helping and influencing different specials day to day.
- Checked freezers and refrigerators to verify correct storage and temperatures and looking after general cleanliness of the place.
Commis Chef
Waterside Bistro
Totnes
05.2020 - 06.2023
- Achieved Distinction in my apprenticeship leading me to a promotion.
- Whilst doing this apprenticeship I had many roles, such as learning all sections in the kitchen, responsibility of writing prep lists and being in charge of the kitchen on quieter days.
- Learnt many food prep / cooking skills over a large variety of meat, fish, hot and cold desserts, stocks, sauces and veg.
- Prepared, produced and packed food in tight timescales.
- Delegating jobs to others in the kitchen such as KP's and Commis Chef's.
- Working with management on a daily basis to ensure smooth and successful services and correct ordering and stock takes.
Education
Commis Chef Level 2 -
HIT Training
GCSEs -
Churston Ferrers Grammar School
Skills
- Attention to detail
- Organisation
- Respect and Tolerance
- Following instructions
- Communication
- Waste control
- Food hygiene procedures
Languages
English
First Language
French
Proficient (C2)
C2
Certification
- Level 2 Commis Chef
- Full UK Driving License
References
References available upon request.
Timeline
Chef De Partie
Rumour
06.2024 - Current
Commis chef
European Pubs Ltd.
11.2023 - 04.2024
Chef de Partie
Waterside Bistro
06.2023 - 11.2023
Commis Chef
Waterside Bistro
05.2020 - 06.2023
Commis Chef Level 2 -
HIT Training
GCSEs -
Churston Ferrers Grammar School
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