Romeo Engledow-Currie
Perth,WA
Summary
Motivated Chef de Partie dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Aszú restaurant
Budapest
05.2020 - 09.2023
- Professional preparation and storage of side dishes, cold starters and desserts according to recipes
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Active participation in service, continuous support for other stations
- Professional and continuous use of modern kitchen technology
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Trained and supervised line cooks to develop new skills and improve team performance.
- HACCP compliance/adherence
- Active participation in events (serving, prep, etc.)
Commis Chef
Monachyle Mhor
Scotland
04.2019 - 02.2020
- Making cannapés, amouse bouche, soups and side dishes
- Proper storage and processing of raw materials
- Creative serving of your own dishes after consultation with the chef (tasting menu)
- Food waste minimization (stocks, jus's, etc.)
- Participation in events (weddings, celebrations, etc
- 100+persons)
- Traditional Scottish cuisine
- Fine dining experience.
Education
High School Diploma -
Károly Gundel Hospitality And Tourism Technical Co
BudapestSkills
- Menu Development
- Supervising Food Prep
- Catering Background
- Foodservice
- Positive and Professional
- Equipment Usage
- Menu Planning
- Culinary Trends Monitoring
- Dish Preparation
- Plating and Presentation
Languages
- English, C1
- Hungarian, mother tongue level
Timeline
Chef De Partie
Aszú restaurant
05.2020 - 09.2023
Commis Chef
Monachyle Mhor
04.2019 - 02.2020
High School Diploma -
Károly Gundel Hospitality And Tourism Technical Co
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