Experience

  • Senior chef de partie

    at Lagoon Beach Hotel spar****

    November 2014 - December 2017

    Commune de Brazzaville

    As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef.

Education

  • Food beverage and management

    at Ceprothel

    2000 - 2000 (1 year) Commune de Brazzaville

Hives