Moving from a small hospitality business to a large chain was a very important step in my career.
Assistant Chef (Former Employee) – Toronto, ON – 23 January 2017
I did food preparation work basic cooking under the supervision of the Head Chef,rotating through sections such as sauce,vegetables,fish and butchery.
Maintaining high standards of hygiene I prepared the ingredients,measuring dish portions sizes accurately,dealing with deliveries and stock rotation.
To start like a Commis Chef I had the chance to know about my trade,how to do to maintaining high standards for safety& health,hygiene,to use the grill and prepare the best steaks(blue,rare,medium,well-done).
Like Chef de Partie I cooked fine dining,French dishes.I learned to monitoring portions and waste control maintain profit margins.
I developed my cooking skills,I learned to keep a cool head,the ability to delegate appropriately and organisational flair.
I loved to work under a very professional management in a multi-cultural team.
I hard to stay calm and work as a part of team during the frenetic service.As chef of my section I needed to be confident enough to manage the commis chefs working with me and to give them clear instructions.
I had the chance to met nice and professional Head Chefs who inspired me with new recipes,presentations and culinary techniques.