Edible wild plants
John Roberts
Cook
Saint-Chamassy
Summary
French young chef who has begun to cook 6 years ago. Enthusiastic, creative and looking for excellence, plant based cuisine has become what I prefer the most in the world of gastronomy. Thanks to my knowledge about edible wild plant I am capable to introduce and cook them for various prestigious meals.
Overview
8
8
years of professional experience
2
2
years of post-secondary education
3
3
Languages
Work History
Line Cook
Eleven Madison Park
2023.10 - 2024.05
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Consistently delivering high-quality dishes in a timely manner.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Achieved 3th place to the kitchen staff cook battle.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Sous Chef
Les Grandes Rousses*****
2023.05 - 2023.09
- Mentored junior kitchen staff, fostering a collaborative work environment.
- Foraged wild edible plants to introduce them to several dishes on the seasonal menu.
- Maintained open lines of communication with front-of-house management teams.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Sous-Chef
Hôtel*** Restaurant La Terrasse
2022.03 - 2022.11
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Cooked memorable dishes that brought new customers into establishment.
- Foraging edible wild plants in order to introduce them to the menu
- Maintained well-organized mise en place to keep work consistent.
- Developed recipes and menus by applying understanding of market demand and culinary trends
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Raised permaculture gardens near the restaurant to reduce food costs and promote edible plants.
- Modernized work processes to reduce guest wait times and boost daily output.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with other personnel to produce and modify menus and selections.
Chef De Partie
Hôtel***Restaurant La Terrasse
2021.05 - 2021.11
- Sliced fruit and vegetables for salads, entrees and amuses-bouches.
- Plated meals paying special attention to garnishes and overall presentation.
- Harvested edible wild plants to introduce them to the menu.
- Capable to work under pressure during high season while begin understaffed.
- Rotated stock to use items before expiration date.
- Worked closely with head chef to create banquet menu for specials events.
- Sanitized all counters properly to prevent food-borne illness.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Prepared items for roasting, sautéing, frying and baking.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
La Fabrik
2020.05 - 2020.10
Chef De Partie
Chalets des deux ours
2019.11 - 2020.03
Kitchen Manager
Hotel Restauarant Berthet
2018.12 - 2019.03
Apprentice Cook
Café Louise
2016.07 - 2018.06
Trainee
Textur Restauarant
2017.11 - 2017.12
Education
French CAP Diploma - Cook
CCI School Dordogne
Boulazac 2016.06 - 2018.06
Skills
- Food plating and presentation
Recipes and menu planning
Food preparation and safety
Strong attention to safe food handling procedures
Wide knowledge on wild edible plant
Fine motor skills
Autonomous
Sous vide cuisine
Molecular cuisine
Knowledge of HACCP standards
Good team spirit
Knowledge sharing
Interests
Drawing
Music
Fermentation phenomena
Ancestrals ways of cooking
Hobbies
Snowboard
Gardening
Hiking
Woodwork
Find natural arty pieces in nature
Additional Information
Employed at the first edition of Five Sens Festival, Connecticut, as a cook and bartender.
Worked in different festivals (Connecticut, Maine, Massachusetts) for my godmother as a vegetarian pizzaiolo.
Timeline
Line Cook
Eleven Madison Park
2023.10 - 2024.05
Sous Chef
Les Grandes Rousses*****
2023.05 - 2023.09
Sous-Chef
Hôtel*** Restaurant La Terrasse
2022.03 - 2022.11
Chef De Partie
Hôtel***Restaurant La Terrasse
2021.05 - 2021.11
Chef De Partie
La Fabrik
2020.05 - 2020.10
Chef De Partie
Chalets des deux ours
2019.11 - 2020.03
Kitchen Manager
Hotel Restauarant Berthet
2018.12 - 2019.03
Trainee
Textur Restauarant
2017.11 - 2017.12
Apprentice Cook
Café Louise
2016.07 - 2018.06
French CAP Diploma - Cook
CCI School Dordogne
2016.06 - 2018.06
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