Christopher Dunn

Chef de Partie

Location 15h@2xJacksonville, NC

Please verify your email first.

Connect with Christopher Dunn and other industry professionals

Join Now for Free
Summary

I am a former Marine. In my culinary world I have been though a lot. Like the song goes " started from the bottom now in here" I have started from washing dishes to owning my own restaurant in a short period of time. I have been truly blessed. After losing the restaurant I had to refocus on where I went wrong. Now realizing where I went wrong I am even hungry than ever.

I am a former Marine. In my culinary world I have been though a lot. Like the song goes " started from the bottom now in here" I have started from washing dishes to owning my own restaurant in a short period of time. I have been truly blessed. After losing the restaurant I had to refocus on where I went wrong. Now realizing where I went wrong I am even hungry than ever.

My Dream Job is To built my own restaurant .

Work Experience
  • Chef de Partie

    Duck's
    Feb. 2014 to Jun. 2016 (2 years and 4 months)

    See Details

    Role & Tasks:

    • Set up line for service.
    • Menu development
    • Ensure the temperature of all food prepared.
    • Follow all instruction left by the chef, sous chef.
    • Follow all recipes to ensure proper cooking technique

Education
Skills

Advanced Knife Handling

Charcuterie

Cheese course

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Dough Making / Portioning

Pasta Cooking

Enforcement Of Safety / Sanitation Standards

Portioning

Expediting

Family Meal

Receiving/Organizing

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Safety Knowledge

Sous-vide

Food Styling

Frying

Sushi Making

General knife handling

Up to 100 covers a night

Grilling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Menu development

Menu / Recipe Development

Pastry Commissary

Pastry Menu Development

Ability To Lift 40+ Lbs

Pricing

Basic Floor Service

Profit & Loss Management

Beer Knowledge

Budget/cost Analysis

Spirits/Cocktails Knowledge

Inventory

Wine Knowledge

Wine Ordering

Wine Sales Proficiency

Classic Food / Wine Service

Hospitality / Management Degree

Menu development

Conflict Resolution

Customer service

POS Systems

Experience in a Fine Dining Establishment

Experience in a High Volume Environment

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Conflict Resolution

Recruiting / hiring

Customer Service

Hospitality / Management Degree

Search for another Christopher Dunn