Abhijit Jugnarain
Chamouny
Summary
Astute Chef de Partie highly skilled in plating and designing elaborate food garnishes. Talented individual offering extensive culinary abilities and thriving on mentoring newly hired kitchen personnel. Exceptional banquet displays, dessert table creation and ice sculpture design ideas. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
8
8
years of professional experience
Work History
Demi Chef De Partie
So Sofitel
04.2018 - 04.2020
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
Cook
So Sofitel
07.2016 - 03.2018
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef De Partie
So Sofitel
05.2020 - Current
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
Education
Culinary Arts - Food Preparation
Sir Gaetan Duval
Rose Hill05.2016
Accounting
Sangeelee SSS
Riambel Mauritius01.2015
Skills
- Portion standards
- Recruiting and training
- Proper food handling
- Counter sanitization
- Plating and presentation
- Food allergy understanding
- Sanitation Practices
- Food spoilage prevention
Timeline
Chef De Partie
So Sofitel
05.2020 - Current
Demi Chef De Partie
So Sofitel
04.2018 - 04.2020
Cook
So Sofitel
07.2016 - 03.2018
Culinary Arts - Food Preparation
Sir Gaetan Duval
Accounting
Sangeelee SSS
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