Chef De Partie
Drift at The Queen's Marque
- Proficient in all stations as line cook in a busy fine dining restaurant
- Completed inventory control, nightly reports.
Shawn Ridley
Halifax
Summary
Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with a well-established restaurant.
Work History
Line Cook
The Armview Restaurant and Lounge
- Daily preparation.Calling of the orders.Ensuring quality of dishes.Maintaining equipment cleaning.Ensured the proper closing of the kitchen every night.
Kitchen Manager
Millstone Public House, Dartmouth
- Managing staff,weekly schedule,responsible for maintaining stock, quality of all products in house
- Worked and maintained all stations and equipment.
Line Cook
Studio East
- Ensuring prep was complete, filling and maintaining the grill station, regular cleaning of the kitchen
- Also responsible for brunch prep and service, ordering and maintaining stock for brunch
Line cook
Baton Rouge Steakhouse
- Proficient in all stations as well as expediting orders
- Responsible for station management, which includes preparation, checklists and temperature checks
- Cleaned and maintained kitchen equipment.
Education
Culinary -
NSCC Akerley
12.2007
Prince Andrew High School
12.2001
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Garnishing Techniques
- Stock making
- Plating and presentation
- Menu development
- Portion standards
- Sanitation Practices
- Safe Food Handling
References
available upon request
Timeline
Chef De Partie
Drift at The Queen's Marque
Line Cook
The Armview Restaurant and Lounge
Kitchen Manager
Millstone Public House, Dartmouth
Line Cook
Studio East
Line cook
Baton Rouge Steakhouse
Culinary -
NSCC Akerley
Prince Andrew High School
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