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CV Trained Cook (6 years), Sous Chef, Master of Italian Cuisine

 
Trained Cook (6 years), Sous Chef, Master of Italian Cuisine

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CV/Resume ID no.: 92793

Location (Residence): Baton Rouge, United States
Citizenship: United States
 
Languages:
  Native: English United States
  Other: Italian Standard
 
Education & Experience: Work Authorization & Relocation:
Education:
  Vocational in Restaurant and Catering Management

Years of Experience: 6 years
Authorized to work in:
   European Union, United States
Present Location:
   USA, Baton Rouge
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Trainee 6 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

A talented and trained Cook with experience in preparing, seasoning, and cooking a wide variety of meats, fish, vegetables, and other food items in varying quantities; providing training and guidance to other employees performing the same or related work.

2. Work Experience - CV/Resume Part 2 [Mandatory]

Da Mimmo, Bergamo Italy October 2008 – March 2009

Sous Chef
• Receive food ingredients and supplies from main kitchen and pantry as required for daily operations.
• Review production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.
• Test foods being cooked for quality.
• Carve and display meats, vegetables, fruits, and salads.
• Prepare and bake pastries, rolls, tarts, cakes, salatini, and biscotti.
• Record inventory of supplies and order stock from main storeroom; estimate daily and weekly requirements and replenish items as appropriate.
• Cater special events as required.
• Maintain clean work areas, utensils, and equipment.
• Instruct and functionally supervise the activities of other employees performing the same or related duties.
• Attend to day-to-day problems and needs concerning equipment and food supplies; detect and ensure disposition of spoiled or unattractive food, defective supplies/equipment, and other unusual conditions.
• Prepare special diets according to prescribed standards
• Perform miscellaneous job-related duties as assigned.


Tropico Latino, Bergamo, Italy September 2007 – October 2008

Chef
• In charge of food inventory and control.
• Responsible for overseeing all aspects of food preparation.
• Coordinated constant clean up in kitchen and dining room. .
• Record inventory of supplies of storeroom; estimate daily and weekly requirements and replenish items as appropriate.
• Cater special events as required.
• Maintain clean work areas, utensils, and equipment.
• Instruct and functionally supervise the activities of other employees performing the same or related duties.
• Attend to day-to-day problems and needs concerning equipment and food supplies; detect and ensure disposition of spoiled or unattractive food, defective supplies/equipment, and other unusual conditions.
• Prepare special diets according to prescribed standards.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
Da Vittorio, Brusaporto, Italy July 2007 – September2007
Cook - Stage
• Responsible of food preparation of appetizers.
• Help with preparation of all raw fish and vegetable.
• Coordinated constant clean up in kitchen and dining room.
• Record inventory of supplies and order stock from main storeroom.
• Help cater special events.
• Maintain clean work area, utensils, and equipment.


3. Education & Training - CV/Resume Part 3 [Mandatory]

June 2007 Master of Italian Cuisine
“ICIF” (International Culinary Institute for Foreigners) Costigliole D’asti, (Asti).
June 2006 Associate Degree in Restaurant and Catering Management
“ Art Institute of Houston” Houston, Texas, USA.
May 2002 High School Diploma

”Catholic High School” Baton Rouge, Louisiana


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Fluent in Microsoft Works
5. Other Skills - CV/Resume Part 5 [Optional]
More than six years experience.
• Extensive schooling and training in Europe and American.
• Ability to prepare routine administrative paperwork.
• Exceptional ability to lead and train staff.
• In-depth ability to prepare and bake a variety of pastries, rolls, and other baked goods.
• Except knowledge of supplies, equipment, and services ordering and inventory control.
• Exceptional organizing and coordinating skills.
• Skilled in cooking and preparing a variety of foods.
• Strong knowledge of food preparation and presentation methods, techniques, and quality standards.
• Excellent ability to accept receipt of goods and supplies.
• Knowledge of methods, materials, and practices of volume food preparation.
• Sound knowledge of sanitary methods used in food preparation and related activities.
• Knowledge of inventory and ordering methods.
• Exceptional ability to prepare palatable meals according to specified menu and schedule with a minimum of waste.
6. Additional Information - CV/Resume Part 6 [Optional]
I am looking to start work immediately as a contract cook or baker.


 

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Trained Cook (6 years), Sous Chef, Master of Italian Cuisine
CV/Resume ID no.: 92793

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