Summary
Overview
Work History
Education
Skills
Languages
i enjoy kayaking, outdoor sports
Timeline
Generic

Francine Malouin

Medicine Hat,AB

Summary

Proven Chef with a track record of optimizing kitchen operations and enhancing food quality at Cypress Club. Skilled in culinary expertise and effective communications, demonstrated through implementing time-saving techniques that maintained high standards, and training staff for peak performance. Achieved significant reduction in food waste, ensuring customer satisfaction and repeat business.

Overview

5
5
years of professional experience

Work History

Chef

Cypress Club
03.2022 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Line Cook

Medicine Lodge
09.2019 - 12.2020
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Led kitchen safety workshop, resulting in zero accidents or injuries for year.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.

Education

Diploma in Hotel Management -

College CCNB
Edmundston, NB
06.1985

Skills

  • Food safety and sanitation
  • Knife Skills
  • Cooking techniques
  • Food quality
  • Kitchen Management
  • Food presentation
  • Meal Preparation
  • Effective Communications
  • Kitchen Operations
  • Grilling Techniques
  • Kitchen equipment operation and maintenance
  • Ingredient Knowledge
  • Verbal and written communication
  • Frying techniques
  • Recipes and menu planning
  • Hospitality service expertise
  • Food plating and presentation
  • Allergen awareness
  • Sauce preparation
  • Sanitation Guidelines
  • Food pairing
  • Plating techniques
  • Recipe creation
  • Sanitation Practices
  • Menu development
  • Banquets and catering
  • Portion and cost control
  • Recipe Development
  • Menu Planning
  • Made-to-order meals
  • Cost Control
  • Culinary expertise
  • Equipment Maintenance
  • Pantry restocking
  • Special diets understanding
  • Food inventories
  • Purchasing
  • Wine Knowledge
  • Customer Service
  • Food Safety
  • Safe Food Handling
  • Food and Beverage Service

Languages

French
Native or Bilingual
English
Native or Bilingual

i enjoy kayaking, outdoor sports

in the summer i kayaked and winter skating 

Timeline

Chef

Cypress Club
03.2022 - Current

Line Cook

Medicine Lodge
09.2019 - 12.2020

Diploma in Hotel Management -

College CCNB

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Francine Malouin