Maxine Corry
Dayjob Limited
The Big Peg
120 Vyse Street
Birmingham B18 6NF
England
T: 0044 121 638 0026
E: info@dayjob.com


PERSONAL SUMMARY

Maxine enjoys delivering a first class culinary experience to her patrons. In her current role she works in a busy restaurant that offers an extensive menu showcasing a variety of Continental cuisine. At work she has a reputation for being a cost conscious individual who is always looking to minimise the consumption of gas, electricity and water. Her colleagues rely on her knowledge of menu items, their recipes, methods of production and presentation standards. She is an expert at preparing vegetables, frying food, operating the grill and baking desserts. In addition to this she has vast experience of cooking pastry, butchery, fish, sauces and vegetables. As a true professional she has a long list of food Hygiene certificates and you can rely on o her to deal with last minute changes and challenges. On a personal level she is up for doing things differently and for trying everything new once. Through her career she has had full time and part time positions in restaurant, hotels and cruise ships. Right now, she is looking for an opportunity where she can grow her career and develop both personally and professionally at the same time.

 

CAREER HISTORY

CHEF DE PARTIE – Start Date – Present
Employers name – Location
Responsible for delivering a wide range of food and concepts to pre-set specifications and standards whilst ensuring that all hygiene and health and safety compliance issues are adhered to.

Duties;

  • Running a specific section in a kitchen and reporting directly to the Sous Chef.
  • Directing junior members of staff in an authoritative manner.
  • Keeping recipe folders in good order, accurate and up to date.
  • Troubleshooting any problems that may arise.
  • Assisting with stock control, food cost and waste management.
  • Ensuring high levels of kitchen team performance.
  • Preparing meat and fish dishes.
  • Monitoring portion and waste control.
  • Rigorously follow the company cleaning schedules.
  • Ensuring the cleanliness and organisation of designated sections.
  • Maintaining an efficient ordering system in accordance with company policy.
  • Correctly operating and maintaining all kitchen equipment.
  • Planning and preparing menus in collaboration with colleagues.
  • Regularly checking the expiry dates and proper storage of food items in the kitchen section.
  • Training and supervising junior chefs in best practices, cleanliness standards, and safety.

JOB TITLE – Start Date – End Date
Employers name – Location

JOB TITLE – Start Date – End Date
Employers name – Location


KEY SKILLS AND COMPETENCIES

Professional

  • Creating an environment that brings out the best in staff members.
  • Awareness of manual handling techniques.
  • High level of attention to detail.
  • Good level of numeracy skills.
  • Great cooking skills
  • A cool head to deal with emergencies.
  • Knowledge of best cooking practices.
  • High standard of spoken and written English.
  • Experience of working in both large and small kitchens.
  • Can quickly gain understanding of a company’s Policies and Procedures, Manuals and Directives.

Personal

  • Can do attitude with high energy levels.
  • Excellent listening and communication skills.
  • Keen to gain further food and wine knowledge.
  • Physically fit and able to remain standing for long periods of time.
  • Ability to work without close supervision.

 

AREAS OF EXPERTISE

Time management
French dishes
Modern kitchens
Contemporary menus

 

ACADEMIC QUALIFICATIONS

University name  –  Degree details              Study Dates
College name      –  Qualifications                Study Dates
School name       –  Subjects / Grades          Study Dates

 

REFERENCES

Available on request.

 

 

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