19 March 2008

chef

Personal Details
Mobile No:
Email:
D.O.B:
07527877302 Luis.bestchef@yahoo.com
April 16 1977
Personal Statement
I am confident and sociable person who possesses a great deal of enthusiasm towards life generally. I believe that in all situations there is always a path to improvement and take great satisfaction in following that path. I can be relied upon to carry out a task no matter how impossible or obscure to the best of my ability, during this process it can be trusted that I will apply more than the required level of determination to generate success.
Personal Skills:
* Culinary skills: A clear understanding of what it takes to deliver first class hospitality to clients. Knowledge of which has been gained through work situations and training but also my passion for all things that relate food to quality and enjoyment is what takes up a large degree of my social life.
* Communication Skills: Confident and clear verbal and written skills developed via numerous menu and training presentations as well as interaction with suppliers, employees and clients.
* Sales Skills: Good sales negotiation ability, including selling parties and events, up selling additional menu items and the maximization of potential revenue opportunities.
* Self Management: Excellent time keeping, working to deadlines and under pressure. Great ability to take own initiative in projects.
Employment History
January2008- march2008
Britannia retsaurant ,London Sous chef
I worked in all areas of the kitchen. During this time I developed an understanding of how to prepare and cook for any number of guests in a large variety of circumstances. Being that Britannia is a top London restaurant, in a demanding area and serving knowledgeable clients, I was consistently exposed to high pressure situations where the need for a top level performance is paramount.
Responsibilities include:
* Daily interaction with suppliers
* Organizing mise en place lists and delegation of work to kitchen brigade.
* Running back of house events such as dinner parties and buffets
* Assisting executive chef with day to day management issues and overall operations.
May 2007- August 2007
Diverso Restaurant, London Pasta –chef
Based in London's Mayfair and needles to say fully booked daily, high demand and expectation was a daily occurance.
Responsibilities included:
* Set up of section mise en place
* Creating pasta dishes to exacting standards set by the chef de cuisine.
* Assisting with plating of food and running of the passé during service.
* Attention to food ordering and prep levels to ensure smooth running of section.
* Cleanliness of work station and consequent refrigeration.
August 2004-February 2007
Conca D'Oro Restaurant, Romania Head Chef
Conca D'Oro 's restaurant is considered one of the busiest in the city offering a bistro style menu and serving to full capacity daily. On the whole dealing with such relentless volume but still offering a high standard of cuisine any role within the kitchen was extremely demanding and required a great deal of determination and focus.
Responsibilities included:
* Daily set up of busy kitchen section.
* Distribution of incoming daily produce.
* Creating seasonal dishes and daily specials.
* Setting up menus
* Delegation of duties to commis chefs.
* Liaising with suppliers
January 2002-july 2004
Pesh Restaurant, Germany Sous chef
Italian restaurant in Koln, in high demand.
Responsibilities included:
* Dealing with suppliers on daily basis
* Organizing mise en place
* Coordinating a busy kitchen
* Running back of house events such as dinner parties and buffets
* Assisting executive chef with day to day management issues and overall operations.
April 1998- May 2002
Bradet restaurant Grill chef
Over a four year period I worked my way up from kitchen porter to grill chef, experiencing along the way all the positions in a comprehensive kitchen. During this time I have literally developed my skills as a chef and have a gained thorough knowledge in this field, providing solid bases to deal with any short fall in performance and ensure offering of good service.