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MARIETA B. EVARDONE                 

Fauchon Kitchen-F&B Department

Crowne plaza Hotel Kuwait; P.O. Box 18544

Farwaniya 81006-Kuwait

Chayilmarie@yahoo.com                                                            

 +965 600 472 86                                                      

PROFILE

An energetic, self motivatedand hard working as chef-de-Partie with experience in different aspects and areasof kitchen operation, able to use own initiative and work as part of a team,proven leadership skills, including motivation and giving training to the otherstaff to achieve company objectives and standards, dedicated to maintain foodhygiene and food safety.

ACHIEVEMENTSAND AWARDS

Silver Medalist – Practicalcookery

(Awarded by: Emirates SalonCulinaire; Dubai UAE-2009)

Bronze medalist – Four CoursesVegetarian Menu

(Awarded By: Emirates Salon Culinaire;Dubai UAE-2009)

Certificate of SpecialAchievements Award

Outstanding Servicesperformance-2006

WORKEXPERIENCE

2009-date

Chef De Partie

Crowne Plaza Hotel Kuwait;Fauchon Salon de the’- French Cuisine

Cooking food for ala-carte menus and outside catering, sauces, soup, cold appetizer hot appetizer, salad, canapés sandwiches main courses and garnishes.Team leader for second shift in the restaurant operation and Departmental trainer-performing craft training for kitchen staff and menu knowledge for dining staff. 

2007-2009

Demi Chef De Partie; DubaiWorld Trade Centre

                                                                                                                                          World Trade Club Fine Dining Restaurant-International Cuisine

Cooking and preparing main entrees, soups, sauces and garnishes.Inventories for all stocks and placing orders for all kitchen food items needed for the operation.Live cooking for special events and functions. 

2006-2007

DemiChef de Partie; Crowne Plaza Hotel Kuwait

Fauchonsalon de the – French Cuisine

·      Cookingand preparing food for ala carte and buffet, mise en place and food productionfor other kitchen outlet

·      Cookingfor live stations for outside catering services

2003-2005

Commis-1;Sheraton Kuwait Hotel and Towers

Coldmain Kitchen; Four Points; Main Hot kitchen- International Cuisine

·      Assignedin Cold Kitchen area as salad maker, making garnishes, salad dressings, canapéssandwiches cold platters and other cold items for restaurant buffet and outsidecatering services.

·      Breakfastchef for 1 year at Four Points Tower, cooking all hot food items for breakfast,buffet set up, omelet, waffle and saj bread station.

2002-2003

ChefLatte’ –SL Gourmet Specialist

InternationalCuisine

·      Coldkitchen in charge for cold appetizer, fruit cuts, salad sauces, dressing,condiments, and burgers mixes and sandwiches.

·      Orderingfood items needed in the kitchen operation

200-2002

KitchenStaff – the Manila Peninsula Hotel

SpicesRestaurant – Asian Cuisine

·      Saladand cold and Hot appetizer section, soups and preparing mise en place.

·      Garnishes,Asian ice cream and Asian desserts for ala carte and functions

1998-2000

VolunteerWorker – Christian Church Organization

1996-1998

AssistantKitchen Supervisor –Dreyer’s café

PMCFood Corp.;

·      IceCream Concoction maker, supervising kitchen operation and maintaining qualityassurance

·      Orderingand inventory work, supervising four people assigning them task  and motivating them to maintain standards

·      Checkingall stocks deliveries

TRAINING

CTC –Certified

(CraftTraining Certificate) -2010

Certifiedof Basic Food Hygiene Program Training Course -2007

QUALIFICATIONS

BS –Industrial Technology – Food Technology course

MajorSubjects: Basic cookery; Quantity and Quality cookery; Baking; FoodPreservation and Food Processing and International cookery.

PracticumTraining and Observations in all area and aspects of  kitchen operation.

INTEREST

Reading,biking and listening music.

I am writing to inquire whether you have vacancy in your company for akitchen work as chef; I have enclosed a copy of my CV for your consideration.

As you will see from my CV, I am currently working for Crowne PlazaHotel in Kuwait as chef de partie, my present position. I am responsible tocook and prepare ala carte food in hot or cold section, where my service isnecessary, as well as for outside catering food services and food productionfor two outlets.  A Team Leader forsecond shifting of kitchen operation.

Over the previous years of my experience throughout in culinary world,this meant that I am able to work in your kitchen as well observing yourstandards and responsible part of your team.

With my proven ability to work in the kitchen and maintaining foodhygiene and food safety, I feel that I would be able to make significantcontribution to your company and to your kitchen team.

I would be grateful if you would contact me if you have vacancies inyour company, or keep my information on file in case of future openings, Iwould welcome hearing from you.

faithfully yours,

Marieta Evardone

Marieta B. Evardone