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Highly motivated chef with a real passion for preparing popular, healthy and nutritious dishes. Experienced chef to all areas of the kitchen. Possess excellent organizational skills and administrative skills. Quick learner who can effortlessly fit into existing established environment. Willing to put culinary experience gained through years of hard work to good use. Looking to join a busy and successful team where I can fulfill my potential and further advance an already successful career.
Chef de partie
Majlis Alfareej Restaurant - Abu Dhabi, United Arab EmiratesF&B kitchenFebruary 2016 - September 2016
Successful in organizing the authentic & fusion Emirati restaurant of start-up Celebrity Chef Khulood Atiq. Working closely with her. Learned new technique on how to prepare authentic local cuisine. • Chef in charge for morning shift. • Handles A la carte restaurant hygienically. • In control of the requisition of all back of the house items which requires ensuring proper stock in maintained. • Work accordingly to budget, keep constant eye on staffing level and control food costs. • Ensure that dishes are prepared and cooked according to the specific restaurant standards. • Maintains food quality. Manage and supervise Commis chefs. Check all work stations are ready. • Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.
Chef de Partie
Zabeel Ladies Club - Dubai, United Arab EmiratesF&B kitchenAugust 2014 - August 2015
Responsible for smooth efficient operation of events and managing of café; including its food preparation and production as well as supervising both kitchen and service staff. • Provide and established departmental standards and procedures; bring in and contact suppliers. • Create and arranged events and café Menu. • Responsible in checking the quality of food to ensure that the standards are met. • Organize and plans F & B purchasing, food preparation and production; sales promotion in the cafe to ensure and maintain a good business in our department. • Ensure all the stocks are properly control and rotation procedure (FIFO) are implemented. • In charge for food costing and work with Business Manager to provide selling price in each menu • Administer in completing all food audit and proper documentation. • Cultivate and maintain positive work environment for junior staff. • Define expectation and set goals for the staff; holding individual accountable for the outcome. • Initiate and train staff for compan
Magsaysay Institute of Hospitality and Culinary Arts - Manila, PhilippinesMay 2008 - September 2008
EnglishNative or fluent100%
- Baking and pastry skills
- F&B Revenue