Mathias Junior Djieumani
Sous Chef
Summary
Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
11
11
years of professional experience
Work History
Chef De Partie
Viking
01.2023 - Current
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
Chef De Partie
W Hotel
06.2020 - 05.2023
- Maintained well-organized mise en place to keep work consistent.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Chef De Partie
Goumet Hour Caviar
02.2019 - 05.2020
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained well-organized mise en place to keep work consistent.
- Coordinated with team members to prepare orders on time.
- Developed and cooked memorable dishes that brought new customers into establishment.
Commis Chef
Hilton Hotel
04.2014 - 06.2016
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Education
Restaurant And Culinary Management
Dubai American Academy
DubaiSkills
Proper food handling
Counter sanitization
Food spoilage prevention
Recruiting and training
Plating and presentation
Recipe creation
Pizza making
Stock making
Hospitality
Roasting methods
Culinary math
Referees
Name: Alex Bassom
Email: alexbassom1@gmail.com
Tel No.: +44 7453 689356
Timeline
Chef De Partie
Viking
01.2023 - Current
Chef De Partie
W Hotel
06.2020 - 05.2023
Chef De Partie
Goumet Hour Caviar
02.2019 - 05.2020
Commis Chef
Hilton Hotel
04.2014 - 06.2016
Restaurant And Culinary Management
Dubai American Academy
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