CV Picture
Jacques Francesco Sous Chef
334786901244
jacquesfrancesco@readymail.com
871 222 1156
www.example.com
Quality conscious and extremely meticulous about service and time; I have experience of working in the biggest and busiest kitchens in Paris. I can prepare cuisine from all over the world, keeping in mind that it has to be delivered in a short time. I am particular about the quality of ingredients and hygiene while preparing food. I wish to work in a different environment so that I can learn more and deliver better.

Work Experience


Foyer De La Suisse
Sous Chef (Feb 2015 to Present) 5 Years & 8 Months
• Responsible for looking over the kitchen staff and ensuring that all preparations are done efficiently and correctly. • I am responsible for all orders that leave the kitchen and I ensure the quality of food and garnishing. • It is my duty to direct all chefs and create new kinds of dishes. I have been awarded for renewing the menu and adding tot he restaurant's profits.
Sous Le Bock
Sous Chef (Apr 2008 to Jan 2015) 6 Years & 9 Months
• As second in command it was my duty to check all chefs and get the pre-order preparations complete before service time. • It was my duty to ensure that all orders were garnished and completed within a limited time. • I was responsible for preparations while ensuring that all safety regulations are met.
The Chapele Patisserie
Pastry Chef (Jan 1996 to Mar 2008) 12 Years & 2 Months
• Responsible for creating new dishes and introducing them every weekend. I was also responsible for preparing food beforehand and ensuring that all orders are completed within ten minutes. • I was also responsible for inventing new desserts and adding flavors to drinks and cocktails. • It was my duty to keep the pastry corner clean and always decorated.

Education


Paris Culinary
Pastry Making Chef Course(1993 - 1995) 
Distinct chef with certification and several job offers.
Ecole Hotelier
Culinary Course(1988 - 1993) 
Became a chef with distinction.
Saint Louis School
GCE Advanced Level(1986 - 1988) 
Good grades.

Achievements


Best Pastry Making
Won award for best pastry and cakes at the Grande Banquet. I won the first position among 50 chefs.
Bocuse d'Or
Won the Bocuse d'Or with a certificate and got employed at the Palais Cucine.
Restaurant Chef
Edited the menu and added new dishes to the restaurant menu. This led to an increase in profits by 120%.

Technical Skills

  • Customer Relations
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  • Quality Check
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  • Kitchen Hygiene
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  • Utensil Hygiene
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  • Service
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  • Garnish and Presentation
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  • Food Grade Checks
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  • Leadership
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  • Team Work
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  • Stress Management
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  • Cost Control
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  • Batch Cooking and Saving
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Personal Skills

Devoted

Ambitious

Enthusiastic

Knowledgeable

Punctualality

LANGUAGES

French
Native or Bilingual Proficiency
English (US)
Professional Working Proficiency
German
Elementary Proficiency

PERSONAL

Nationality
France
Date of Birth
1970/06/05
Marital Status
Married
Driving License
Yes
Skype
jacques506

Courses

- Attended the Frech Culinary Course for Pastry Making.
- Attended German Annual COnference for Chefs.
- Attended workshop for Specialized Culinary Expertise.