FREDERIC DA SILVA RIBEIRO - CDP / Cook I
Miami Beach,USA
Summary
I am a French chef / cook living in the United States with more than 10 years of experience in France plus a few years here in Florida. I am looking for new culinary opportunities. I am very open-minded and flexible, and can adapt to different situations and environments. I am also creative, dynamic, motivated, punctual, and responsible. I am passionate about cuisine and I love to learn and share my perspective and experience. I’m very organized, extremely clean, and I always follow health & food safety guidelines. Give me a chance to show you what I can do!
Overview
8
8
years of professional experience
Work History
Private Chef
Chef Tasos
10.2023 - Current
- Conferred/prepared/customized menus with clients
- Shopped for highest-quality meal ingredients
- Prepared meals in clients' homes in accordance with food health and safety regulations
- Cleaned and sanitized work areas before and after meal preparation
- Www.cheftasos.com
- Private Event Catering
Chef de Partie (CDP)
Hotel 1 (Dining Room)
07.2022 - 08.2023
- Preparing, cooking, and presenting high-quality dishes
- Assisting Head Chef and Sous Chef in creating menu items, recipes, and developing dishes
- Preparing meat and fish
- Managing and training Commis Chefs
- Assisting with management (food hygiene, health & safety)
Line Cook | Evening
W Hotel
08.2018 - 01.2022
- Worked all areas of the kitchen: grill, sauté, fry, prep, salads
- Responsible for all station prep, production, and sanitation
- Assisted chefs with any task needed
- Assisted with daily inventory, receiving, and stock rotation
- Prepared high-quality, great-tasting meals
- Fostered team work, safety, and professionalism
Banquet Cook | Day
The St. Regis Bal Harbour Resort
09.2019 - 12.2020
- Prepared all foods following standardized recipes
- Prep and cook banquets for upward of 500 people
- Strong leadership skills in the kitchen and banquet hall
- Excellent time management and keen eye for detail
Tournant Cook | Day
Semilla French Bistro
01.2018 - 08.2018
- Prepared high-quality hot and cold means for traditional French restaurant
- Prepared and produced gourmet cuisine
- Responsible for all station prep, production, and sanitation
- Worked all areas of the kitchen: grill, sauté, pastry, prep
Education
High School Diploma -
Marie Curie, Saint Jean Du Gard (30)
FRANCE Art & Culinary Management Culinary Diploma 3 (BAC) -
Institut Paul Bocuse (69)
LYON, FRANCE01-2006
Art & Culinary Management Culinary Diploma 2 (BAC) -
Institut Paul Bocuse (69)
LYON, FRANCE01-2004
Art & Culinary Management Culinary Diploma 1 (CAP) -
Nstitut Paul Bocuse (69)
LYON, FRANCE01-2003
Skills
- Ability to work under pressure
- Culinary expertise
- Detail-oriented
- Good team player
- Ability to multitask
- Organized
- Creative
- Doughs & pastry base
- Private chef Catering
LANGUAGES
French
Native or Bilingual
English
Full Professional
Spanish
Limited Working
Timeline
Private Chef
Chef Tasos
10.2023 - Current
Chef de Partie (CDP)
Hotel 1 (Dining Room)
07.2022 - 08.2023
Banquet Cook | Day
The St. Regis Bal Harbour Resort
09.2019 - 12.2020
Line Cook | Evening
W Hotel
08.2018 - 01.2022
Tournant Cook | Day
Semilla French Bistro
01.2018 - 08.2018
High School Diploma -
Marie Curie, Saint Jean Du Gard (30)
Art & Culinary Management Culinary Diploma 3 (BAC) -
Institut Paul Bocuse (69)
Art & Culinary Management Culinary Diploma 2 (BAC) -
Institut Paul Bocuse (69)
Art & Culinary Management Culinary Diploma 1 (CAP) -
Nstitut Paul Bocuse (69)