Enthusiastic Prep Chef who excels in quick and efficient preparation of food items for grille, saute, oven and other cooking stations. Outstanding knowledge of food products, kitchen equipment, safe food-handlling procedures and organisation of supplies. Exceptional knife skills and ability to set up the kitchen and cook stations for a high-volume restaurant.
Ability to understand and follow instructions
Superb kitchen organisation, set-up skills
Follow recipes to create dressings and sauces
Knowledge of kitchen equipment operation and maintenance
Food safety proficiency
June 2013 to Present Riverbend Casino Resort Â— London, UK Prep Chef
Organised supplies, put food deliveries away and rotated stock.
Monitored freshness of food products, helping to reduce spoilage by 11 percent.
Utilised excellent knife skills to chop, dice, julienne and slice vegetables, carve and grind meats and cheeses and fillet fish.
Portioned and plated cold prepped food for serving to customers.
Monitored and restocked supplies throughout day to aid swift, efficient flow for cooks.
Maintained cleanliness of station, ensuring sanitary conditions and scoring 100 percent on safety checks.
April 2012 to June 2013 McKissock’s Eatery Â— London, UK Assistant Chef
Washed, peeled and sliced fruits and vegetables for cooks.
Acquired additional knife skills, achieving ability to slice and carve meats, scale and fillet fish and de-bone poultry.
Through precision trimming, maximised yield of meats, poultry and fish to reduce food costs by 8 percent.
Developed organisation and knife skills to reduce food prep time by 16 percent.
2012 Roosevelt Secondary School Â– Vocational Educational Programme, London, England Certificate, Culinary Arts