Tweety u┼╝ytkownika @ChefSite

Relief Chef in Dorchester

Luke W

A little about me

 Hi My name is Luke. Although I am young I have had very good experience in professional kitchens. I am well disciplined as I have grown up in the army life for 16 years. I am determined to make my mark in life and very hard working. I work well as part of a team also on my own initiative.


Relief Chef Job Description

Chef position:
Sous Chef.
Date of employment from - to:
-
Type of business:
Hotel
Your chef responcapabilities:
Making sure the kitchen is running smoothly when the Head Chef is absent, developing menus, helping with the training of an apprentice chef, working the pass, meats, fish and sauces. Making sure the food is to a high standard. Having all the kitchen paper work in order, placing orders and helping with stock take.
Chef position:
Pastry & Chef de Partie
Date of employment from - to:
-
Type of business:
Hotel
Your chef responcapabilities:
My first experience of fine dining. I worked the garnish section and helping out on starters, followed onto the pastry kitchen and was amazed of how everything was plated. After working my way up I was able to help develop menus and also keeping up with the health and safety standards.
Chef position:
Chef de Partie
Date of employment from - to:
-
Type of business:
Pub
Your chef responcapabilities:
Started on the light bites, progressing onto the garnish section and followed by the meats and sauces. After proving myself I was able to work the pass. Leaving there as chef de partie.
Chef position:
Commi / Chef de Partie
Date of employment from - to:
-
Type of business:
Your chef responcapabilities:
Started out as many chefs do, as a kitchen assistant helping with vegetable prep for up to 1000 people per serving in Tidworth Army Camp.
List Chef qualifications gained:
Current hygiene qualifications: dates gained
Basic Food hygiene
List any other qualifications: dates (if applicable)
School Name: dates (if applicable)
List any qualifications gained:
I am an agency chef work as relief sous chef in a 4 star 2 Rosette hotel in sidmouth. Also I have work with a forma Michelin inspector and a forma Michelin starred head chef it was only to get the experience so I had only done it for 1 mouth. I am keen to make my mark in Dorset now as I think I have what it takes to be a great Head chef serving food that nit only looks great but Tates amazing

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