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Chef De Partie (The Landing)

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Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Seasoned Sous Chef specializing in [Type] cuisine. Successful [Number] year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Enthusiastic [Job Title] eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.

Experienced chef with 11 years of work in various kitchens. I have extensive experience working in professional kitchen teams with a high-paced environment and strict quality standards. I confidently work with different types of ingredients and cooking techniques, creating dishes from various cuisines.
I am detail-oriented, able to accurately follow recipes and presentation standards, and adapt dishes to individual guest preferences. I work effectively both independently and as part of a team, contributing to the creation and execution of menus for events and restaurant service.
I hold the following certifications: Food Allergens, Health & Safety Level 2, Food Safety Level 2, COSHH (Control of Substances Hazardous to Health), which demonstrate compliance with safety regulations, hygiene standards, and professional kitchen requirements.

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Adept at leading kitchen teams and enhancing culinary operations, I excelled as a Senior Chef De Partie at Gerome Restaurant Parnell. My expertise in kitchen management and mentoring, combined with a knack for creating innovative recipes, significantly uplifted dining experiences. I specialize in meeting special dietary requirements, showcasing a blend of technical skill and interpersonal ability.

Adept Senior Chef De Partie with a proven track record at Chef, enhancing kitchen efficiency and exceeding sanitation standards by over 30%. Mastered grill techniques and kitchen management, while mentoring junior chefs, fostering a culture of excellence and teamwork. Innovated menu items, boosting customer satisfaction and repeat business through culinary expertise and leadership.
1. Worked as a Cook 2 ( Grilled & Banquet) Pearl Continantal Hotel Lahore 2012 to 2014
2. Worked as a Cook 1 (Afghani Food ) in Freddy,s Caffe MM Alam Road Gulburg Lahore 2015 to 2016.
Worked as a Demi Chef (Grilled & Pakistani Food in Jazz & Tokyo MM Alam Road Gulburg 3 Lahore
3. Worked as a Grilled Chef & Pakistani Food in Zafran Restaurant DHA Lahore.
4. Worked as a Chef (Grilled & Banquet Food in Wasabi Catering Y Block DHA Lahore 2017 to 2019
5. Worked as a Senior Chef (Banquet & Grilled Food in Royal Palm Golf & Country Club Lahore 2019 to 2021 October.
6. The Best Awarded Experience EXPO 2020 6 Months Chicken Tikka Inn LLC Dubai
7. Worked as a Chef ( Grilled & Kitchen Supervisor) Chicken Tikka Inn LLC Dubai November 2021 to till date.

Joongwon Choi

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Senior Chef De Partie

Sous Chef

Chef De Partie

Chef De Partie

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Level 5 -

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Senior Chef De Partie

Sous Chef

Chef De Partie

Chef De Partie

Level 5 -

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