PYAE THAN HTUT
CHEF
Nevşehir,50
Summary
Dynamic Chef De Partie with a proven track record at CHEF DE PARTIE, excelling in menu development and innovative recipe creation. Skilled in food safety and kitchen organization, I enhance team performance through effective training and collaboration, consistently delivering high-quality dishes that elevate the dining experience and attract new customers.
Detail-oriented Chef de Partie with experience working in several CHINESE restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts.
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences.
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
3
3
years of professional experience
1
1
Language
Work History
Chef De Partie
CHEF DE PARTIE
2022.12 - 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.
- Operated all kitchen equipment safely to prevent injuries.
- Sanitized all counters properly to prevent food-borne illness.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- 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.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
Education
High School Diploma -
BEHS2 KAMAYUT
YANGON MYANMAR 2001.04 -
Skills
Proper food handling
Counter sanitization
Food spoilage prevention
Recruiting and training
Kitchen organization
Portion standards
Recipe creation
Knife skills
Team management
Grilling techniques
Sauce preparation
Menu development
Sanitation practices
Stock making
Frying techniques
Braising techniques
Meat cookery
Roasting methods
Allergen awareness
Vegetable cookery
Fish cookery
Rice cookery
Steaming methods
Poultry cookery
Poaching methods
Potato cookery
Soup preparation
Kitchen utensils
Dish preparation
Salad preparation
Food allergy safety
Food preparation
Safe food handling
Cooking techniques
Workflow optimization
Food safety
Operations support
Menu memorization
Timeline
Chef De Partie
CHEF DE PARTIE
2022.12 - Current
High School Diploma -
BEHS2 KAMAYUT
2001.04 -