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Quality conscious and extremely meticulous about service and time; I have experience of working in the biggest and busiest kitchens in Paris. I can prepare cuisine from all over the world, keeping in mind that it has to be delivered in a short time. I am particular about the quality of ingredients and hygiene while preparing food. I wish to work in a different environment so that I can learn more and deliver better.
Work Experience
Foyer De La Suisse
Sous Chef
(Feb 2015 to Present)
10 Years & 2 Months
• Responsible for looking over the kitchen staff and ensuring that all preparations are done efficiently and correctly.
• I am responsible for all orders that leave the kitchen and I ensure the quality of food and garnishing.
• It is my duty to direct all chefs and create new kinds of dishes. I have been awarded for renewing the menu and adding tot he restaurant's profits.
Sous Le Bock
Sous Chef
(Apr 2008 to Jan 2015)
6 Years & 9 Months
• As second in command it was my duty to check all chefs and get the pre-order preparations complete before service time.
• It was my duty to ensure that all orders were garnished and completed within a limited time.
• I was responsible for preparations while ensuring that all safety regulations are met.
The Chapele Patisserie
Pastry Chef
(Jan 1996 to Mar 2008)
12 Years & 2 Months
• Responsible for creating new dishes and introducing them every weekend. I was also responsible for preparing food beforehand and ensuring that all orders are completed within ten minutes.
• I was also responsible for inventing new desserts and adding flavors to drinks and cocktails.
• It was my duty to keep the pastry corner clean and always decorated.
Education
Achievements
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