Louie Porter-barnes
Sydney, Surry Hills,NSW
Summary
Chef De Partie from Dartington Trust, excelled in kitchen organization, maintaining cleanliness, and leading teams with efficiency. Demonstrated exceptional knife skills and food presentation, ensuring safety and allergy awareness. Proven ability to thrive under pressure, enhancing team spirit and communication, significantly boosting kitchen performance. Highly experienced in functions such as weddings, events etc. this has given me great skills to work under high pressure and maintain top performance whilst doing so. Always had a passion for food since i was a kid and am always eager to learn new food and recipes from fellow colleges.
Overview
4
4
years of professional experience
Work History
Chef De Partie
The Whiteheart Hotel and Restaurante
01.2021 - 02.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- kept a positive working attitude to ensure the team spirit was high and ready to tackle any issues.
- demonstrated strong communication skills during and before service.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Commis Chef - Chef De Partie
The Green Table Cafe
01.2020 - 01.2021
- Worked under high pressure environment with extreme busy service.
- Commitment to fast and correct food prep.
- Organised section with a fully prepped mise en place for service.
- Strong communication with kitchen and front of house to ensure a smooth service.
- Learnt all necessary knife skills, prep methods and food storage.
- Demonstrated cleanliness and correct cleaning procedures every day.
Education
(level 2 Commis Chef Apprenticeship) -
Exeter College
Exeter, Enlgand 07.2021
Gsces - 7 Gcses Grades 6c-4b
South Dartmoor
England, Ashburton 06.2019
Skills
- Kitchen Organization and cleanliness
- Teamwork, working with others in a professional and efficient way
- Understanding food allergies and safety
- Knife skills
- Able to work on all sections
- Food presentation
- Team Management
- Proper food handling
Timeline
Chef De Partie
The Whiteheart Hotel and Restaurante
01.2021 - 02.2024
Commis Chef - Chef De Partie
The Green Table Cafe
01.2020 - 01.2021
(level 2 Commis Chef Apprenticeship) -
Exeter College
Gsces - 7 Gcses Grades 6c-4b
South Dartmoor
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