Karim Yehia, Chef de partie

About

Detail-oriented chef de Partie with experience working in several Italian food restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in type equipment and type cuisine. High-performing chef offering 5 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Chef de Partie position in Stunned environment. Ready to help team achieve company goals.

Experience

Lavander getaway

Dec 2019 – May 2021

Kfarkatra chouf

Chef de partie

Lavender Getaway, Kfarkata  Supervised and enhanced work of number person team producing more than number plates per day.  Aligned seasonal plans with ingredient availability and key area events for optimal promotions.  Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.  Sliced fruit and vegetables for salads, entrees and desserts and stored in in crisper.

Malak al tawok

Apr 2018 – Oct 2019

Forn al chebek

Chef de partei

Demi Chef De Partie Malak Al Tawouk, Forn El Chebek  Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.  Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.  Obtained fresh, local ingredients to lower grocery costs.  Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.  Planned and directed high-volume food preparation in fast-paced environment.

Hotel mir amin palac

May 2017 – Dec 2018

Biet Eden chouf

Chef assistant

Mir Amin Palace, Beit Eddeen  Rotated stock to use items before expiration date.  Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.  Worked closely with head chef to create banquet menu for number wedding guests.  Mentored kitchen staff to prepare each for demanding roles.  Complied with portion and serving sizes as per restaurant standards.

Education

معهد الشوف التقني

Feb 2014 – Aug 2017

Bt 3, hotel

Karim Yehia

Chef de partie

Skills

Languages