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Prep Cook Example CV

Personal information    
Surname(s) / First name(s)  Jean Bassot
Address(es)  14 Place Marie Levallois 92593 France
Telephone(s)  Home: +33 (0)000 0000 Mobile: +33 (0)000 0000
Fax(es)  +7 555 0000
E-mail(s)  jbassot@example.com
Nationality(-ies)  French
Date of birth  June 10, 1977
Gender  Male
Desired employment / Occupational field  Prep Cook
Work experience   
Dates  February 2004 - Present
Occupation or position held  Line Cook
Main activities and responsibilities  My responsibilities include preparing and seasoning a variety of meats, vegetables, soups and other food items in accordance with prescribed recipes in order to provide exemplary service in the kitchen, ensuring that all customer requirements are met. Other duties include receiving food ingredients and supplies from main kitchen and pantry as required for daily operations as well as reviewing production schedule to determine food requirements, including variety and quantity of food for preparation and assemble supplies and equipment needed for daily cooking activities.
Name and address of employer  Le Vin dans les Voiles
8 rue Chapu - 75016 Paris, France
Type of business or sector  Food Service / Restaurant
Dates  January 2000 - February 2004
Occupation or position held  Asst. Prep Cook
Main activities and responsibilities  As Assistant Prep Cook I was responsible for slicing, grinding and cooking meats and vegetables using a full range of cooking methods. I tested foods being cooked for quality, carved and displayed meats, vegetables, fruits and salads and prepared food products for head cook's production. I also helped ensure disposition of spoiled or unattractive food, defective supplies/equipment, and unusual conditions.
Name and address of employer  Le Templier de Montmartre
9 rue des Abbesses - 75018 Paris, France
Type of business or sector  Food Service / Restaurant
Education and training   
Dates  January 1999 - December 1999
Title of qualification awarded  Grand Diplome
Principal subjects / occupational skills covered  Principle studies included: Baking, Cheeses, Confectionery Show Pieces, French Cuisine, Culinary Skill Development, Food Preparation, Garde-manger, Meal Planning, Meat Cutting, Patisserie, Saucier, Soup, Stock, and Sauce Production, and Wines and Spirits.
Name and type of organisation providing education and training  Le Cordon Bleu College of the Culinary Arts
Dates  September 1996 - December 1999
Title of qualification awarded  Baccalaureate Degree in the Arts
Principal subjects / occupational skills covered  Principle studies included: ESL Certification, Arts and Humanities, Government, History, Liberal Arts, Mathematics, and various Sciences.
Name and type of organisation providing education and training  University of Paris at Sorbonne
Personal skills and competences   
Mother tongue(s)  French
Other language(s)   
Self-assessment  UnderstandingSpeakingWriting 
European level  ListeningReadingSpoken interactionSpoken production  
English  C2Proficient UserC2Proficient UserC2Proficient UserC2Proficient UserC2Proficient User 
German  B2Independent UserB2Independent UserB2Independent UserB2Independent UserB2Independent User 
Social skills and competences  I possess excellent customer service and communication skills. As such I am capable with interpersonal interaction with customers, fellow employees, and management.
Organisational skills and competences  With exeptional organizational skills with scheduling I maintained a smoothly operating cooking area based on set up and stocking.
Technical skills and competences  I have a thorough working knowledge of ordering equipment, as well as all applicable kitchen and food handling equipment to ensure proper temperature controls and standards.
Computer skills and competences  I have a good knowledge of CulinaryPro software applications as well as advanced proficiency level in Excel and Word.
Artistic skills and competences  Cake and pastry decoration and floral arrangement.
Other skills and competences  I am skilled in cooking and preparing a variety of foods with a good ability to identify different types and styles of food products. I can safely use cleaning equipment and supplies. I also have a proficient knowledge of food preparation and presentation methods, techniques and quality standards. With my ability to gather, compile information and prepare reports I am effectively capable of preparing special diets according to prescribed standards. I have also handled additional responsibilities as directed by management.
Driving licence(s)  Groups B and BE
Additional information  References available upon request.