Summary
With over seven years experience in the industry, I've never been a particular and passionate about producing high quality, creative and innovative dishes for the Australian audience.
Education
XXX University
NY
Certificate IV in Hospitality (Commercial Cookery)
Graduated: 2003
XXX High School
NY
Queensland Certificate of Education
Graduated: 1999
Employment History
Jan 2007 – Sep 2009: Sous Chef
The French Brasserie
NY, USA
Responsibilities
Supervised a team of 25 busy in the kitchen
Managed process for producing food
Managed team of all tasks
Order of the assigned duties and meal
adjustment of the front and internal staff
Presentation of the selected diet and Relishes
Maintain selection and inventory levels
help to manage a list of all staffwith the help of head chef cuisine menu planning, budget and with the help of wine
Jun 2003 – Dec 2006: Apprentice chef (later promoted to chef de partie in March 2006)
Scales Seafood Restaurant
Miami, USA
Responsibilities
Shadow Patide different chef to learn the status of each kitchen
cooked meal, appetizer, snack, dessert
Prepare soy sauce
I spoke to the head chef and choices of consumer goods
talk to the waiter about the various special box stock volumes
Mar 2000 – Mar 2003: Apprentice chef
Thyme Australian Restaurant
Ohio, USA
Responsibilities
all kitchen stations, OH & S standard is clear, and have been proved to be an
Cleaned kitchen
Storage of food
prep all the vegetables chopped
Certified food out and dispose of the old food •
any skills learned in class
All garnishes Help
washed pots and pans
Qualifications/Certifications
Jan 2004 – Senior First Aid Certificate
Mar 2004 – Responsible Service of Alcohol
SummaryWith over seven years experience in the industry, I've never been a particular and passionate about producing high quality, creative and innovative dishes for the Australian audience.EducationXXX UniversityNYCertificate IV in Hospitality (Commercial Cookery)Graduated: 2003 XXX High SchoolNY Queensland Certificate of EducationGraduated: 1999Employment HistoryJan 2007 – Sep 2009: Sous Chef The French BrasserieNY, USAResponsibilitiesSupervised a team of 25 busy in the kitchenManaged process for producing foodManaged team of all tasksOrder of the assigned duties and mealadjustment of the front and internal staffPresentation of the selected diet and RelishesMaintain selection and inventory levelshelp to manage a list of all staffwith the help of head chef cuisine menu planning, budget and with the help of wine Jun 2003 – Dec 2006: Apprentice chef (later promoted to chef de partie in March 2006) Scales Seafood RestaurantMiami, USAResponsibilitiesShadow Patide different chef to learn the status of each kitchencooked meal, appetizer, snack, dessertPrepare soy sauceI spoke to the head chef and choices of consumer goodstalk to the waiter about the various special box stock volumes Mar 2000 – Mar 2003: Apprentice chefThyme Australian RestaurantOhio, USAResponsibilitiesall kitchen stations, OH & S standard is clear, and have been proved to be anCleaned kitchenStorage of foodprep all the vegetables choppedCertified food out and dispose of the old food •any skills learned in classAll garnishes Helpwashed pots and pansQualifications/CertificationsJan 2004 – Senior First Aid CertificateMar 2004 – Responsible Service of Alcohol
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