Professional Summary
Chef De Partie with seven years of kitchen experience, focusing on seasonal menu development, food safety compliance, and team leadership. Currently managing a station in a high-volume hotel kitchen, previously supported Michelin-standard dining in Sydney. Committed to maintaining exceptional guest satisfaction and reducing food waste through smart sourcing.
Skills
- Communication
- Leadership
- GO
- Customer Service
- Teamwork
- Culinary Technique
- Food Safety
- Inventory Management
Experience
Chef De Partie — Hyatt
- Developed seasonal menus increasing covers by 30% and maintaining 4.5-star Yelp ratings.
- Managed a kitchen team of 8, providing training that improved staff retention by 20%.
- Maintained 5-star food safety rating through rigorous SOP enforcement and staff workshops.
- Reduced food waste by 15% using portion control and daily inventory tracking.
- Collaborated with banquet team to execute events for up to 500 guests without service delays.
Kitchen Porter — Marriott Hotels Resorts
- Supported a Michelin-starred kitchen by ensuring strict cleanliness and organisation.
- Assisted chefs with prep for 300+ covers daily while learning foundational culinary skills.
- Implemented waste-sorting stations that improved compost diversion by 40%.
Education
B.S. Hospitality Management
University of Sydney
Certifications
- Level 2 Food Safety and Hygiene
- Allergen Awareness Certification
Languages
English, Conversational Arabic