Culinarian with 6 years+ experience in Italian cuisine, administered daily product order, managing a team which creates a special menus dishes for wow factor i n a professional rewarding environment. Well- versed in HACCP and food hygiene Procedures COSHH. Seeking to upgrade my culinary expertise. Since the chef di partie is responsible for all dishes prepared in his section & kitchen , he must be knowledgeable about the all section he oversees as well as how a kitchen functions as a whole. Being organized and able to work in fast-paced, high pressure situations is important. In the kitchen, the demi chef oversees line or station cooks within a production area.Simulation for cooking, serving and operating outlet. Training on SOP, SSOP equipment and cooking Quality checking and monitoring of food products. Trained on Hygiene Standard (FSSAI and ISO standard)