Grey Chigaru

Chef de Partie

Managed inventory, controlled costs, and upheld strict hygiene and safety standards. Specialized in grilling techniques, overseeing the preparation of grilled dishes. Collaborated with the culinary team to create visually stunning and flavorful dishes. Monitored and maintained the overall flow and efficiency of the kitchen line.

Chef de Partie

Led the culinary team in delivering exceptional fine dining experiences on Silversea Cruise ships. 01/2022 to 10/2022 Collaborated with event planners to design customized menus that met the expectations of luxury cruise guests. Collaborated with the executive chef to curate unique menus that reflected the destinations visited. Specialized in grilling techniques, overseeing the preparation of grilled dishes.

Demi Chef de Partie

Assisted in the preparation and presentation of culinary dishes, ensuring adherence to recipes and quality standards. Managed station responsibilities with precision, contributing to a smooth kitchen operation. Collaborated with the culinary team to meet production schedules and achieve culinary excellence. Maintained a focus on food safety and hygiene, consistently exceeding industry standards.

Demi Chef de Partie

Communicated effectively with waitstaff regarding orders placed by customers. Performed assigned cooking tasks to float and relieve chefs throughout kitchen. Improved performance of team members resulting in high-quality meals produced daily. Trained kitchen workers on culinary techniques.

Head Chef

Spearheaded menu revamp, resulting in a 20% increase in customer satisfaction scores. Implemented innovative cooking techniques, reducing food preparation time by 15%. Oversaw kitchen operations, achieving a 10% decrease in overall food costs through strategic vendor negotiation. Trained and mentored culinary staff, leading to a 25% improvement in kitchen productivity.

Sous Chef

Maintained accurate records for cost analysis purposes. Performed weekly inspections of all equipment for safety compliance. Analyzed customer feedback to identify areas of improvement in service or product quality. Supervised kitchen food preparation in demanding, high-volume environments.

Cook Intern/Cultural Representative

Junior Sous Chef

Senior Section cook

Apprentice Cook