Mathieu Catinat
Conroe,TX
Summary
Demi Chef De Partie, adept in vegetable preparation and enhancing kitchen efficiency by implementing waste-reduction techniques. Demonstrated expertise in menu development and food presentation, leading to significant cost savings. Skilled in fostering teamwork and maintaining high hygiene standards, contributing to consistent customer satisfaction.
Overview
11
11
years of professional experience
Work History
Demi Chef De Partie
Bagatelle
10.2024 - 10.2024
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Set up and broke down kitchen for service.
Line Cook
Chez Gus
09.2024 - 10.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Prepared and cooked meals according to recipes and customer specifications.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Line Cook
Domaine De L'Orangerie
05.2024 - 07.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
Product Manager
Peaceful Trinity Farm
04.2021 - 02.2024
Farm Hand
Happy-go-lucky Farm
04.2020 - 03.2021
Chef De Partie
Restaurant Chez Nico
05.2019 - 10.2019
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying, and baking.
- Plated meals paying special attention to garnishes and overall presentation.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
Line Cook
Le Cilaos
07.2018 - 10.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
Apprentice Chef
Le Coq En Pate
10.2017 - 06.2018
Librarian
Nursing School
12.2013 - 03.2017
Education
Foreign Languages And Literatures
Universite Michel De Montaigne
Bordeaux (33, FR)Cooking
CFA Lycee Delphine Gay
Bourganeuf (23, FR)06-2018
High School Diploma -
Lycee Pierre Bourdan
Gueret (23, FR)07-2010
Skills
- Vegetable preparation
- Hygiene standards
- Menu development
- Food presentation
- Cold food preparation
- Knife skills
- Cooking methods
- Stock management
- Portion control
- Sauce preparation
- Plating
Languages
French
Native or Bilingual
English
Full Professional
Spanish
Elementary
Timeline
Demi Chef De Partie
Bagatelle
10.2024 - 10.2024
Line Cook
Chez Gus
09.2024 - 10.2024
Line Cook
Domaine De L'Orangerie
05.2024 - 07.2024
Product Manager
Peaceful Trinity Farm
04.2021 - 02.2024
Farm Hand
Happy-go-lucky Farm
04.2020 - 03.2021
Chef De Partie
Restaurant Chez Nico
05.2019 - 10.2019
Line Cook
Le Cilaos
07.2018 - 10.2018
Apprentice Chef
Le Coq En Pate
10.2017 - 06.2018
Librarian
Nursing School
12.2013 - 03.2017
Foreign Languages And Literatures
Universite Michel De Montaigne
Cooking
CFA Lycee Delphine Gay
High School Diploma -
Lycee Pierre Bourdan
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