Trinity (Theo) Luangraj
Longmont,United States
Summary
A cook with 3 years of experience, demonstrating a strong background in French and Japanese cuisine. Worked and trained at a 2 Michelin star kitchen in Nimes, France as an intern/Commis Chef. Exhibits exceptional skills in fast-paced environments, ensuring timely service and exceeding customer expectations. Possesses an acute attention to detail, underpinned by food safety practices and a knack for creativity. Adept at collaborating within a team, showcasing adaptability and proficient knife work. Aspires to continue growth and development in a high-quality kitchen environment.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Line Cook/Pastry Cook
The Kitchen American Bistro
Boulder, CO
11.2022 - Current
- Responsible for setting up necessary supplies for stations and maintaining a sanitary kitchen to clean
- Served meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Cooked multiple orders simultaneously during busy periods.
- Catered events to large amounts of guest.
Intern/Commis Chef
Commis Chef, Brasserie L'IMPÉ, Maison
Nimes, France
05.2022 - 10.2022
- To prepare, cook and serve food as delegated as a responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met.
- Monitored stock movement and responsible for ordering on your section.
- Planned food items to ensure the highest quality service and experience for customers.
- Helped keep the kitchen organized and running efficiently.
- Ensured proper food handling, sanitation and following food storage procedures.
- Catered event's for multiple huge festivals And party's.
Line Cook
Guy-Kaku Japanese BBQ
Denver, CO
01.2020 - 03.2021
- Cooked multiple orders simultaneously during busy periods.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate. - Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Kept stations stocked and ready for use to maximize productivity.
Education
Associate of Arts - Culinary
Auguste Escoffer of Culinary Arts
Boulder, CO11-2022
Skills
- Knife work
- French Cuisine
- Japanese cuisine
- Adaptability
- Collaboration
- Food Safety
- Creativity
- Attention to detail
Certification
- Food Safety CerCertified
More Information
France Studied Abroad on Gastronomy
Timeline
Line Cook/Pastry Cook
The Kitchen American Bistro
11.2022 - Current
Intern/Commis Chef
Commis Chef, Brasserie L'IMPÉ, Maison
05.2022 - 10.2022
Line Cook
Guy-Kaku Japanese BBQ
01.2020 - 03.2021
Associate of Arts - Culinary
Auguste Escoffer of Culinary Arts
- Food Safety CerCertified
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