Dani The Chefy

Serviços prestados por Dani The Chefy em Ansião

Commis Chef

Grupo Vips. (Madrid)
09-2013 / 12-2013
● Maintained immaculately clean and tidy working areas in line with food hygiene legislation.





Demi Chef
Rafael Hoteles,4 estrellas. (Alcobendas,Madrid)
05-2014/ 03-2016
● Adjusted established recipes,removing allergens or altering ingredients to meet customer desires.
● Maintained clean and sanitary food preparation and storage areas.
● Mitigating health and safety risks.

Chef De Partie
Hoteles Melia, 5 estrellas Boutique Hotel. (Palma de Mallorca)
04-2016 / 09-2017
● Managed food usage by first in, first out rules, avoiding unnecessary waste, plated completed meals with meticulous attention to presentation and portion control.

Chef De Partie
AC Baqueira Ski Resort. 5 Estrellas.(Baqueira Beret)
10-2017 / 02-2018
● Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
● Plated completed meals with meticulous attention to presentation and portion control.

Chef De Partie
Restaurante Cambio de Terciov (South Kensington,Londres)
03-2018 / 03-2019
● Met company portion and serving size standards, maintaining kitchen cost-efficiency.
● Plated completed meals with meticulous attention to presentation and portion control
● Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

Chef De Partie
The Dorchester 5 estrellas (Mayfair ,Londres.)
04-2019 / 11-2020
● Plated completed meals with meticulous attention to presentation and portion control.
Chef de Partie
TheDorchester Collection at Coworth Park.1 estrella Michelin by ADAM SMITH.
11-2020 / 11-2021
● Collaborated with the head chef to create innovative, seasonal menus for special events.
● Plated completed meals with meticulous attention to presentation and portion control.

Senior Chef de Partie
Belmond TheCadogan (Knightsbridge,London)
12-2021 / 04-2022
● Ensured adequate stocking of cooking stations before and during
● peak operating hours. Spearheaded kitchen waste reduction strategy.

Chef De Partie.
(Ibiza)
04-2022 / 09-2022
● Plated completed meals
● The Standard.5estrellas with meticulous attention to presentation and portion control
● Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

Chef De Partie.
ISA. Four Seasons. 5 Estrellas (Madrid)
10-2022 / 04-2023
● Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
● Met company portion and serving size standards, maintaining kitchen costs.


Chef de Partie
Viking Cruises Switzerland(Basel)
05-03-2023 /05-11-2025

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