A bright, talented and self-motivated Chef with a successful track record of impressing customers with delicious meals and creative decorative food displays. Able to expertly instruct cooks and other kitchen workers in the preparation, cooking, garnishing, and presentation of food to the highest standards. Experienced in the planning, directing, and supervising of food preparation and cooking activities in a busy environment. Looking for a suitable Chef position with an exciting and innovative environment.
Hotel/ Restaurant – Coventry CHEF (in France) June 2008 - Present Responsible got creating a good working atmosphere, co ordinate and motivate the kitchen staff. Making sure all procedures involved in the kitchen are in accordance with Health and Food Safety standards. Duties: Responsible for the operational management of the kitchen. Making sure that all health and safety requirements are met. In charge of the cooking, preparation and serving of meals and refreshments. Keeping the kitchen organised, ensuring utensils are placed in the correct place. Ensuring the kitchen is a safe environment to work in. Advising new cooking techniques and equipment to kitchen staff. Carry out the preparatory work for creating dishes. Cooking, breakfast, lunch and evening meals. Checking food items on delivery and tidy them into cold storage. Prepare and present dishes so they are ready for guests at the right time. Ensure all the food produced is of the very highest standard and delicious. Serving classic English, French and modern European cuisine. Responsible for food stock control, ordering high quality vegetables and meat. Preparing food for both public visitors and private event guests i. e. weddings etc. Introducing & developing new dishes & measuring consistency and performance. Meal preparation and menu planning. Ensuring the kitchen is maintained and cleaned to the highest level.
KEY SKILLS AND COMPETENCIES
Able to cook a variety of different dishes including English and foreign dishes (French high gastronomy cooking bases/ modern fusion cuisine/ International cuisine). An awareness of all health and hygiene requirements. Experience of high end restaurant / palace / bistro chic / brasserie/ inn style food production. A good track record of achieving and consistently maintaining target Gross Profit percentages.