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) 1-55-55-84-90 | Mobile: | +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. | |||||||||||||
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| Name and address of employer | Le Vin dans les Voiles 8 rue Chapu - 75016 Paris, France | |||||||||||||
| Type of business or sector | Food Service / Restaurant | |||||||||||||
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| 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. | |||||||||||||
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| 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 | C2 | Proficient User | C2 | Proficient User | C2 | Proficient User | C2 | Proficient User | C2 | Proficient User | ||||
| German | B2 | Independent User | B2 | Independent User | B2 | Independent User | B2 | Independent User | B2 | Independent User | ||||
| Social skills and competences | Excellent customer service and communication skills. Capable with interpersonal interaction with customers, fellow employees, and management. | |||||||||||||
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| Organisational skills and competences | Excellent organizational skills with scheduling. Maintained a smoothly operating cooking area based on set up and stocking. | |||||||||||||
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| 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. | |||||||||||||
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| Computer skills and competences | Thorough knowledge of CulinaryPro software applications as well as advanced proficiency level in Excel and Word. | |||||||||||||
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| Artistic skills and competences | Cake and pastry decoration and floral arrangement. | |||||||||||||
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| 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. | |||||||||||||
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| Driving licence(s) | Groups B and BE | |||||||||||||
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| Additional information | References available upon request. | |||||||||||||
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