This document summarizes the applicant's work experience as a chef at Center Parcs in the UK from 2004 to 2009. It details their roles as Head Chef of the fusion restaurant from 2008 to 2009, where they helped with the grand opening and achieved financial targets and awards. It also outlines their previous role as Senior Chef de Partie in the Indian restaurant from 2004 to 2008, where they assisted with food preparation and quality control.

1. CENTER PARCS, Elveden Forest, UK. July 2004 - June2009
A successful forest resort inn with 9 food and beverage outlets which include a 130 cover Indian
restaurant and a fusion restaurant.
Head Chef of Fusion Restaurant. July 2008 - June 2009
 Integral partof grand openingof fusion restaurant
 Within3 months of opening, became brandchampionof all resortsafterachievingESA awards
Consecutively achievedfinancial targets.
 Responsible foroveralloperation andmanagementof kitchen andbrigade
 Qualitative andquantitativeassessmentanddecisions
 Staff recruitmentandmanagement
 Staff trainingandcost control
 Maintained optimumhygienestandards.
 Menu planningandstandardisation
Senior Chef de Partie in Rajinda Pradesh. July 2004 – June 2008
 Responsible fordaily chefsspecial ,foodpresentation andgarnishes
 Rotatedinall sections inc. Tandoor, curry, startersand hatch
 Responsible forquality andportion control.
 Responsible forcleanliness, labellingandstoringof cookedfood.
 Undertook requisitions,stock takesandduty rotasinthe absence of headchef.