Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Petr Barta

Hard

Summary

Quick-thinking Junior Sous Chef successfully handling unexpected culinary requests and managing meticulously prepared kitchens for past 16 years in industry. Creative culinary edge is extended to tasks such as inventory monitoring, order management and clear communication with kitchen staff.

Overview

16
16
years of professional experience

Work History

Junior Sous Chef, Grill Chef

Gasthaus KathʼR
2021.12 - Current
  • Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating, Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours
  • Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation
  • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
  • Https://www.hotelamsee.biz/restaurant/
  • Education
  • Graduate Chef, SŠHG Frenštát p.R, Hotelová škola, Frenštát pod
  • Radhoštěm, příspěvková organizace Mariánská 252, 744 01
  • Frenštát p.R, Frenštát p.R
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Oversaw cleanliness of each station in kitchen.
  • Monitored recipe portioning to control food costs.
  • Ordered food items for upcoming events per sous chef request.
  • Ordered new ingredients and supplies to meet expected needs.

Senior Chef De Partie

CH& CO
2020.05 - 2021.12
  • Preparing, cooking and presenting dishes within your speciality Managing and training any demi-chef de parties or commis working with you Helping the sous chef and head chef to develop new dishes and menus Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins .Contract catering(Events,weddings)
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.

Senior Chef de Partie

Galvin at Athenaeum
2017.12 - 2020.05
  • Preparing, cooking and presenting dishes within your speciality Managing and training any demi-chef de parties or commis working with you Helping the sous chef and head chef to develop new dishes and menus Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins .Working mainly as a Saucier
  • Https://www.athenaeumhotel.com/
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.

Sous Chef

Albert Málek Restaurant, CZ
2014.09 - 2017.11
  • Leads kitchen team in chef's absence
  • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Hires and trains new kitchen employees to restaurant and kitchen standards
  • Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns,opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing .http://www.malekrestaurant.cz
  • Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training/
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.

Chef de Partie

Real Pattiserie
2012.08 - 2014.09
  • Preparing, cooking and presenting dishes within your speciality Managing and training any demi-chef de parties or commis working with you Helping the sous chef and head chef to develop new dishes and menus Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins .https://www.realpatisserie.co.uk/
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.

Chef De Partie

Brasserie Roux Sofitel St.James
2009.10 - 2012.08
  • Maintaining high standards of hygiene
  • Preparing the ingredients for a more senior chef Measuring dish ingredients and portion sizes accurately Dealing with deliveries and stock rotation .https://sofitel.accorhotels.com
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.

Commis Chef

Hotel Dunadry
2007.10 - 2009.07
  • Preparing, cooking and presenting dishes within your speciality Managing and training any demi-chef de parties or commis working with you Helping the sous chef and head chef to develop new dishes and menus Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins
  • Https://www.dunadry.com/

Education

High School Diploma -

SŠHG Frenštát P.R, Hotelová Škola
Frenstat P.R
06.2007

Skills

  • Verify Food Quality
  • Equipment Inspection and Maintenance
  • Conflict Resolution
  • Garnishing and Plating
  • Servsafe Certified
  • Chef Consultations
  • Vendor Sourcing
  • Production Preparation
  • Portion Standards
  • High-Quality Ingredients
  • Kitchen Preparation
  • Performance Improvement
  • Vendor Contracts
  • Staff Motivation
  • Basic Math
  • Budgeting and Cost Control
  • Verbal and Written Communication
  • Ordering and Requisitions
  • Food Stock and Supply Management
  • Brand Loyalty
  • Preparing Arrangements

Timeline

Junior Sous Chef, Grill Chef

Gasthaus KathʼR
2021.12 - Current

Senior Chef De Partie

CH& CO
2020.05 - 2021.12

Senior Chef de Partie

Galvin at Athenaeum
2017.12 - 2020.05

Sous Chef

Albert Málek Restaurant, CZ
2014.09 - 2017.11

Chef de Partie

Real Pattiserie
2012.08 - 2014.09

Chef De Partie

Brasserie Roux Sofitel St.James
2009.10 - 2012.08

Commis Chef

Hotel Dunadry
2007.10 - 2009.07

High School Diploma -

SŠHG Frenštát P.R, Hotelová Škola
Petr Barta