Vincent Rentier
Sacramento,California
Summary
Accomplished Private Chef with a proven track record at 1 Nation Logistics, showcasing culinary expertise and a passion for culinary arts. Excelled in creating customized meal plans and delivering high-quality food, ensuring client satisfaction. Skilled in meal preparation and food safety, with a dedication to maintaining high standards and efficiency in BOH operations.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Private Chef
1 Nation Logistics
05.2016 - Current
- Provided easy-to-read cooking preparation instructions for clients.
- Created customized meal plans based on staff dietary restrictions and preferences.
- Safely packaged and labeled each individual meal.
- Delivered excellent food quality and maximized satisfaction by preparing meals according to staff requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Line Cook, Banquet Cook
Hilton
01.2015 - 04.2016
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
Sous Chef
Pearl on the River.
07.2015 - 05.2016
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
Associates - Culinary Arts
Le Condon Bleu College of Culinary Arts - Pittsburgh
Sacramento, CA11.2016
Skills
- Meal Preparation
- Event Catering
- Passion for culinary arts
- Knowledge of cooking equipment
- Culinary expertise
- Cooking techniques
- BOH Operations
- Banquets and catering
- Food Safety
Certification
Certified Bartender
Timeline
Private Chef
1 Nation Logistics
05.2016 - Current
Sous Chef
Pearl on the River.
07.2015 - 05.2016
Line Cook, Banquet Cook
Hilton
01.2015 - 04.2016
Associates - Culinary Arts
Le Condon Bleu College of Culinary Arts - Pittsburgh
Certified Bartender
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