Chris Jealouse
Vernon
Summary
Trained under strict Swiss Education for 3 years, I have achieved to work in 2 of the top Establishments in the Industry. Starting from a Trainee in Spain to finishing Chef de Partie in Switzerland, I have gained 9 years of experience in Europe and 2 years in Canada. Therefore I am Willing to provide my Knowledge and Expertise to the establishment.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Grey Monk Winery
07.2022 - 11.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- When tasked put out specials and ideas for menu's.
- Ran functions and service at the same time
Chef de Partie
Clouds
02.2019 - 03.2021
- Worked as a Chef de Partie in the Restaurant and Bistro
- Roles included Saucier, Garde Manger, and Entremetier.
Chef De Partie
The Savoy
07.2016 - 09.2018
- Worked as a commi 2 in Afternoon Tea, Thames Foyer
- Promoted to Chef De Partie in Simpsons on the Strand
- Roles included Garde Manager, Saucier, Fish Section, and Banqueting.
Trainee
Seedamm Plaza
06.2015 - 12.2015
- Worked as a trainee in the restaurant Punto
- Roles included Demi Chef de Partie as Saucier
Trainee
Ritz Carlton Abama Spa & Resort
04.2014 - 09.2014
- Worked as a trainee in 5 kitchens
- Roles included Grill Station and Garde Manger at Pampa/Verona/Wine bar, Garde Manager, Hot Kitchen, and Live station cooking at Veranda, Garde Manger at El Mirador, provided all proteins to each restaurant at Butchery Kitchen, and Hot Kitchen, Garde Manger at Banquets Kitchen.
Education
Bachelor of Arts - Business And Culinary
Cézar Ritz Colleges Switzerland
Le Bouveret, Switzerland06.2016
High School Diploma -
South Kamloops Secondary School
Kamloops, BC05.2013
Skills
- Inventory Management
- Plating
- Customer Service
- Food Preparation
- Kitchen Leadership
- Foodservice
- Staff Motivation
- Menu Memorization
- Staff Training
- Equipment Usage
- Safe Handling
- Heavy Lifting
- Performance Improvement
- Menu Planning
- Garnishing and Plating
- Recipes and Menu Planning
- Detail Oriented
- Food Safety
Languages
English
Native or Bilingual
German
Limited Working
Spanish
Elementary
Certification
Food Safe
References
Graham Momer, Executive Chef, Grahammomer@gmail.com
Mr. Francisco Hernandez, Junior Executive Chef, The Savoy, London, England, chefpipon@yahoo.com
Mr. Eric G. Bélanger, ericbelanger90@hotmail.com
Timeline
Sous Chef
Grey Monk Winery
07.2022 - 11.2023
Chef de Partie
Clouds
02.2019 - 03.2021
Chef De Partie
The Savoy
07.2016 - 09.2018
Trainee
Seedamm Plaza
06.2015 - 12.2015
Trainee
Ritz Carlton Abama Spa & Resort
04.2014 - 09.2014
Bachelor of Arts - Business And Culinary
Cézar Ritz Colleges Switzerland
High School Diploma -
South Kamloops Secondary School
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