I’m more interested in cooking and experimenting new things that are maybe on the trends
Steve Ramoshaba
Chef
Sapporo ,Hokkaido
Summary
Detail-oriented Chef de Partie with experience working in more than eight hotels and their restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in terms of handling of equipment and western cuisine. Astute Chef de Partie highly skilled in plating and designing elaborate food garnishes. Talented individual offering extensive culinary abilities and thriving on mentoring newly hired kitchen personnel. Exceptional banquet displays, dessert table creation and ice sculpture design ideas. High-performing Chef offering 16 years of hotel experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established chef skills.
Overview
16
16
year of professional experience
6
6
years of post-secondary education
5
5
Certification
5
5
Languages
Work History
Chef De Partie, Team Leader
Park Hyatt Hanazono
Sapporo , Hokkaido
01.2023 - Current
General preparation and cooking of all food items according to the menu requirements and also following the standard recipes.
I’m also in charge of the section called ski vallet.
Assisting the executive Sous Chef in menu planning and also smooth running of the kitchen.
I’m as well responsible for the junior staff members in assisting and guiding them to perform in a better manner according to the hotel standards and the hotel standard operation procedures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
Diploma In Food Preparation And Cooking - Professional Cookery
HTA School of Culinary Arts
Johannesburg South Africa 01.2003 - 10.2005
Skills
Counter sanitization
Proper food handling
Food spoilage prevention
Portion standards
Certification
Food preparation and cooking ] Training - 3 years
Interests
Timeline
Chef De Partie, Team Leader
Park Hyatt Hanazono
01.2023 - Current
Food preparation and cooking ] Training - 3 years
10-2005
Diploma In Food Preparation And Cooking - Professional Cookery
HTA School of Culinary Arts
01.2003 - 10.2005