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
A proven Chef de Partie who has a reputation for suggesting new ways of presenting traditional dishes. Maxine is a forward-thinking chef who is obsessed with increasing her knowledge of food and progressing her career in a renowned business. She is a dedicated and motivated chef who can optimise the use of a restaurant’s resources, as well as its food, energy, labour and water. You can rely on her to resolve any problems that may occur in the kitchen, take control of any given tasks and maintain a high team spirit. In her current role she manages a team of kitchen staff who take pride in delivering a truly standout experience. During her career she has learnt how to deal with a lot of responsibilities. Right now, she is looking for a role that offers excellent training in a supportive environment and where there are great opportunities for future progression.
CAREER HISTORY
CHEF DE PARTIE – Start Date – Present
Employers name – Location
Responsible for bringing delicious brunch options to guests’ tables by running a section in a busy kitchen.
Duties;
- Making sure all the food is cooked to the customer’s expectations and satisfaction.
- Checking plates for accuracy to ensure the correct garnishes, portion size, and serving dish.
- Nurturing and developing the talents of the kitchen team.
- Working with fresh, seasonal and local ingredients to create mouth watering dishes.
- Helping the sous chef and head chef to develop new dishes and menus.
- Assisting the head chef in covering for sous chef when on leave.
- Completing all administrative records as directed accurately and in timely manner.
- Ensuring adequacy of supplies at the cooking stations.
- Participating in the company’s Annual Performance Development Review Process.
- Attending training courses and seminars as and when required.
- Receiving and safe storage of food.
- Assisting with regular stock takes.
JOB TITLE – Start Date – End Date
Employers name – Location
JOB TITLE – Start Date – End Date
Employers name – Location
KEY SKILLS AND COMPETENCIES
Professional
- Awareness of Control of Substances Hazardous to Health Regulations (COSHH).
- Establishing and maintaining effective inter-departmental working relationships.
- Able to work split shifts.
- An ability to delegate appropriately.
- Experience of dangerous equipment such as knives.
- Organisational flair and able to get people working efficiently.
- Following correct hygienic food handling practices.
Personal
- Customer focused on delivering an excellent service.
- A team player who assists other team members when necessary.
- Available to work shifts during weekends and holidays.
- Creative with a meticulous eye for detail.
- Communicating with sensitivity and integrity at all times.
AREAS OF EXPERTISE
Food preparation
Delegating duties
Staff management
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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