Alex Peter
North shore, Auckland
Summary
Creative individual with steady focus on acquiring culinary experience. Motivated to learn dynamics of cooking and using finest ingredients to produce delicious meals. Comprehends kitchen principles and amenable to deliver quality standards. Fervent chef de partie with immense experience in food presentation and plating. Prolific in creating sauces and mixing quality ingredients. Proven success in procuring repeat patronage. Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.
Overview
6
6
years of professional experience
Work history
Rivage Hotel and spa 4 star
01.2022
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Executed efficient mise en place to facilitate smooth service.
- Reduced customer complaints by enforcing strict quality control procedures.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Prepared, produced and packed food in tight timescales.
- Followed recipe specifications strictly to produce high volume of food orders.
Chef de partie
Rivage Hotel and Spa 4 Star
Paris, France
06.2022 - 11.2022
- Implemented surfare a id equipment schedules and standards to mait un leau eat on 1 sanitized kitchen.
- Monitored Kitchen area and staff to maintain overall safety and establish proper food handling techniques
- Monitored quality, presentation and qualities of plated food across line
- Checked stock deliveries for safety, quality and quantity
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures
- Managed kitchen staff team and assigned various stages of food production.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Executed efficient mise en place to facilitate smooth service.
- Reduced customer complaints by enforcing strict quality control procedures.
Cusiner
Lagny
Annecy, Paris, France
06.2019 - 05.2022
- Plate presentation
- Purchasing and inventory control
- Oyster shuckingCusiner /, la criee group of restaurants
- Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Created estimates of food and labour costs to set accurate operating budgets.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
Guest Service Associate
Intellistay Hotels Pvt Ltd
06.2016 - 10.2018
- Created newsletters, brochures and social media posts to promote hotel services.
- Delivered first class customer care through polite, professional service.
- Maintained excellent product and service knowledge to offer helpful customer guidance.
- Consistently achieved service rating targets, managing customer enquiries with personalised care and attention.
- Coordinated housekeeping staff to prepare rooms for guest arrivals.
- Facilitated check-in and check-out procedures for guests.
- Suggested restaurants tailored to guest preferences.
- Issued guest room keys with advice on location and access.
Education
BBA - Business Administration
Wine (WSET)
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Andheri East
Master of Science - Food and Beverage Management
College De Paris
Skills
- Goal-oriented chef dedicated to high levels of customer satisfaction and
- Meeting aggressive business goals Hard working and professional with
- Specialized knowledge in Culinary and hospitality
- Skill Highlights
- Culinary expertise
- Specialty cuisine
- Creativity
- Quality Control Analysis
- Experience
- 1 Chef/cook at a restaurant in
- Auckland
Languages
English
Upper intermediate
French
Upper intermediate
Timeline
Chef de partie
Rivage Hotel and Spa 4 Star
06.2022 - 11.2022
Rivage Hotel and spa 4 star
01.2022
Cusiner
Lagny
06.2019 - 05.2022
Guest Service Associate
Intellistay Hotels Pvt Ltd
06.2016 - 10.2018
BBA - Business Administration
Wine (WSET)
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Andheri East
Master of Science - Food and Beverage Management
College De Paris
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