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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.
- Food knowledge
- Knife skills
- Ability to understand and follow instructions
- Superb kitchen organisation, set-up skills
- Follow recipes to create dressings and sauces
- Detail-orientated
- Knowledge of kitchen equipment operation and maintenance
- Food safety proficiency
- Problem-solving ability
June 2013 to Present Riverbend Casino Resort — 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 — 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 – Vocational Educational Programme, London, England Certificate, Culinary Arts