Prep Cook

   Example Europass Curriculum Vitae
    
Personal information   
First name(s) / Surname(s)  Jean Bassot
Address(es)  14 Place Marie
Levallois
92593
France
Telephone(s)  Home: +33 (0) 1-55-55-84-90Mobile: +33 (0) 1-55-55-85-10
E-mail(s)  jbassot@nomail.com.fr
Nationality  French
   
Work experience   
Dates  February 2004 - Present
Occupation or position held  Line Cook
Main activities and responsibilities  Responsible for 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. 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 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  Was responsible for slicing, grinding and cooking meats and vegetables using a full range of cooking methods. Tested foods being cooked for quality. Carved and displayed meats, vegetables, fruits and salads. Prepared food products for head cook's production. Detected and ensured 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  Excellent customer service and communication skills. Capable with interpersonal interaction with customers, fellow employees, and management.
    
Organisational skills and competences  Excellent organizational skills with scheduling. Maintained a smoothly operating cooking area based on set up and stocking.
    
Technical skills and competences  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  Thorough 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  Skill in cooking and preparing a variety of foods. Ability to identify different types and styles of food products. Ability to safely use cleaning equipment and supplies. Knowledge of food preparation and presentation methods, techniques and quality standards. Ability to accept receipt of goods and supplies. Ability to gather, compile information and prepare reports. Capable of preparing special diets according to prescribed standards. Additional responsibilities as directed by management.
    
Driving licence(s)  Groups B and BE
    
Additional information  References available upon request.