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cooking fresh food with passion ,french,italian,english,tasty and presentable.
Chef de Partie
"Tuttons Brasserie" Restaurant
February 2009 - March 2012
perfect at performing my job, which was mainly being in charge of preps. I am organized and comfortable working in a high-pressure environment. I am able to give orders within my section, as well as reliably carry out orders handed down t by the sous chef and head chef.
As you can see from my resume, I have several years of relevant experience that would translate well in an environment such as the one you offer. I've got the skills and professional know-how to be a valuable addition to your team.
I would be happy to further discuss specific elements of my background and qualifications. In addition, I can provide professional as well personal references upon request. Feel free to contact me at the above number or e-mail address.
Being a Chef, I
Crown and Sceptre
July 2006 - May 2009
cooked all meals, served frequent parties and set menus.
Being a Chef de Partie, I
March 2004 - June 2006
worked in the hot meal section. In addition, I was responsible for the kitchen during my shifts; I was arranging duties for busy hours; and also did special courses for parties.
Being a Commi Chef I
"Brasserie la rotonde", Boulevard du Montparnasse
January 2000 - January 2004
did salads and desserts. After getting promoted to Chef de Partie, I worked in the prep section.
Qualifications & Certifications
paris france,lycee voltaire
Primary school to college
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