Food Trend and evolution
Dennis Henry
Chef De Part
Doha,Doha
Summary
Meticulous Demi Chef de Partie eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends and evolution while maintaining high quality standards.
Overview
7
7
years of professional experience
3
3
years of post-secondary education
2
2
Language
Work History
Demi Chef De Partie
Oriental
Doha
03.2022 - Current
- Managed over 150 covers on daily operation.
- Established systems to facilitate smooth work operation and maximize on productivity while saving on time.
Cook
Mandarin Oriental
Doha
04.2021 - 03.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
- Managed over 100 covers on daily bases.
Commis Chef
Hilton Hotel and Resorts, La Carte
Nairobi, Kenya
07.2016 - 03.2021
- Production of mother sauces and stocks
- Maintained well organized mise en place to meet daily operation demands.
- Food preparation, production and creative presentation
- Ensure cleanness and maintenance of all work areas, utensils and equipment
- Ensuring high standards of hygiene in all stages of production with application of HACCP program
- Assist sous chef in menu planning and execution
- Key Responsibilities:
- Ensures highest standards and consistent quality daily preparation:
- Able to estimate daily production needs and checking quality of raw and cooked food products to ensure that standards are met
- Ensure that production, preparation and presentation of food are of highest quality at all times
- Ensure highest levels of guest satisfaction, through guest engagement throughout buffet session
- Knowledge of all standard procedures and policies pertaining to food preparation, storage and sanitation
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Personally responsible for hygiene, safety and correct use of equipment and utensils
- Checks periodically expiry dates and proper storage of food items in section following both FIFO and FEFO
- Consults daily with Sous Chef and Executive chef on daily requirements, functions and also about any last minute events
- Guide and facilitate trainees in section
- Daily feedback collection and reporting of issues and challenges especially from guests during theme night buffet time as well as feedback.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Planned and directed high-volume food preparation in fast-paced environment
Education
Diploma - Culinary Arts
Hospitality Training Association
Johannesburg 07.2013 - 07.2016
Hilton Living Sustainably – Repurpose course Fresh Outlook on Breakfast Buffet Merchandising course Hilton Generic Brand Service Standards Complaint Handling course Time management -
Hilton University
Online Courses 03.2023 - 07.2023
Certificate in Food Production - Food Preparation
Kenya Utalii College
Nairobi, Kenya 03.2019 - 03.2019
Skills
Food plating and presentation
Affiliations
Hospitality Training Association (HTA) South Africa.
Interests
Sports (soccer)
Youth mentorship
Short Writings
Timeline
Hilton Living Sustainably – Repurpose course Fresh Outlook on Breakfast Buffet Merchandising course Hilton Generic Brand Service Standards Complaint Handling course Time management -
Hilton University
03.2023 - 07.2023
Demi Chef De Partie
Oriental
03.2022 - Current
Cook
Mandarin Oriental
04.2021 - 03.2022
Certificate in Food Production - Food Preparation
Kenya Utalii College
03.2019 - 03.2019
Commis Chef
Hilton Hotel and Resorts, La Carte
07.2016 - 03.2021
Diploma - Culinary Arts
Hospitality Training Association
07.2013 - 07.2016
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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