Open To Work
Avtar Singh
Dubai,jvc
Work Preference
Summary
Dynamic Chef de Partie with a passion for culinary excellence, honed at LA DAME DE PIC. Proven leadership in kitchen organization and food hygiene, driving high-quality standards. Skilled in sauce preparation and team management, consistently enhancing guest experiences through innovative menu development and effective communication.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Chef de Partie
LA DAME DE PIC 🌟
Dubai
01.2025 - 01.2026
- Prepared authentic French cuisine under guidance of world-renowned chef Anne Sophie Pic, enhancing culinary skills and techniques.
- Instructed cooks and kitchen workers on preparing, cooking, garnishing, and presenting food to uphold culinary standards.
- Prepared and cooked foods of all types for special guests or functions.
- Ensured quality of raw and cooked food products met standards through thorough inspections.
- Maintained a safe and sanitary kitchen environment by adhering to food safety protocols and procedures.
- Checked inventory and ordered supplies.
- Operated and maintained equipment and reported malfunctions.
Chef de Partie
AL MUNTAHA 🌟
Dubai
12.2023 - 12.2024
- Navigated daily challenges in high-pressure Michelin-starred restaurant, ensuring consistent quality under stress.
- Supported junior sous chef by efficiently managing designated kitchen section during service, enhancing workflow.
- Performing in main-course Garnish and pasta section.
- Verified proper portion sizes and consistently attained high food quality standards.
- Ensured clean and sanitary food preparation and storage areas, reducing health and safety risks.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- French and italian fine dining gastronomy at top of world famous hotel BURJ AL ARAB.
DEMI CHEF DE PARTIE
pierre,s TT BY 3 MICHELIN STARTED CHEF PIERRE GAGNAIRE 🌟🌟🌟
Dubai
11.2021 - 12.2023
- Led chef de partie overseeing meat, sauce, and cold sections, maintaining high standards of quality.
- Coordinated all pre-production tasks to ensure readiness for service.
- Organized and streamlined ordering and mise en place lists, optimizing kitchen workflow and readiness for service.
- Supervised and trained junior chefs to cook assigned dishes.
- Partnered with head chef to develop and implement innovative, seasonal menus for special events, enhancing guest experience.
- Monitored line production to achieve consistent quality.
- Monitored and documented HACCP compliance daily to ensure food safety.
- Preparing different types of sauces on a daily basis.
- Handling a section plating and 3 under- staff.
- Making sure all the setup ready before service starts.
- Maintaining high energy and a professional attitude in the kitchen.
- Maintained clean and tidy food preparation areas.
- Took responsibility for decisions and solved problems.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Followed recipe specifications strictly to produce a high volume of food.
- Managed kitchen operations during busy service periods to ensure smooth workflow.
COMMIS CHEF
UN DIMANCHE A PARIS
Dubai
02.2019 - 11.2021
- Working as a commis chef at French casual dining restaurant.
- Handling hot section during breakfast and lunch, dinner.
- Everyday handling to serve 400 guests.
- Demonstrated flexibility by performing various kitchen roles as needed.
- Responsibility to work own section, but sometimes handling the pass, plating, and tickets.
- Cooked and presented dishes in line with standardized recipes.
- Controlled and minimized food waste.
- Preparing ordering list for the next day mise-en-place.
- Working with the sous chef for new seasonal menus.
- Ordering dry store and fruit, vegetables.
- Prepared meats, fish, and vegetables to support line cooking in a fast-paced environment.
- Contributed to kitchen revenue through effective ingredients cost control and waste minimization.
Education
DIPLOMA -
SCAFA CULINARY SCHOOL
12-2019
HIGH SCHOOL DIPLOMA -
SSC
12-2018
Skills
- Culinary arts
- Menu innovation
- Cold food preparation
- Fish cookery
- Sauce preparation
- Team management
- Safe food handling practices
- Food allergy awareness
- Shift flexibility
- Kitchen efficiency
- Team management
- Shift flexibility
- Problem solving
- Effective communication skills
- Sauce preparation
- Garnishes
Languages
English
Advanced (C1)
C1
Certification
- driving license
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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