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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

Understanding

Speaking

Writing

European level

Listening

Reading

Spoken interaction

Spoken production

English

Proficient User

German

Independent 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.