Cuisinier (G-B)

Prénom Nom  Rue  CP Ville  Pays  Portable            PROFILE    Talented French Cook with vast experience working in hotel restaurants and company restaurants, enjoys creating delectable menu items, and the atmosphere of busy kitchens, seeks position with a progressive company.    PROFESSIONAL EXPERIENCE  1999-date Marriott Hotels Kensington, London  Chef    • Using skill and creativity to prepare and cook various types of food, according to the Marriott Hotel standards and following company practices.  • Responsible for the scheduling of staff according to budget and business forecast.  • Monitoring and "hands-on" control of daily food production for assigned areas.  • Assisting in the development of all menus.  • Conducting daily meetings with servers and kitchen staff.  • Using a hands-on approach to training and developing kitchen staff.  • Thorough knowledge of food handling and preparation techniques.        1996-1999 Excel software LTD, Lyon company restaurant  Assistant Chef  At this restaurant we the cooking for all the companies 5 branch offices in Lyon. Responsibilities included. My responsibilities included  assisting the Executive Chef in the supervision of food production for all food outlets, banquet events & other functions.  • Used my experience in all aspects of kitchen production to help the chef to create a vast array of elaborate dishes.  • Provided support in all kitchen duties.  • Interacted with suppliers to ensure smooth ordering and delivery of provisions.  • Budgeting, food cost, labour costs, and scheduling.  • Ensured high level of quality, portion control, and plate presentation  • Ensured perfect cleanliness of all cook ware and followed all recommended food safety and hygiene standards.  EDUCATION  Vocational certificate in cooking (CAP cuisine)  Various courses in table arts and food presentation.