Hi, I’m
FRANCISCO MERCADO
Cook
Fredericton,NB
Overview
14
years of professional experience
Work History
Mykonos RestaurantThe Grove
CHEF DE PARTIE
06.2023 - 05.2024
Job overview
- Maintained well-organized mise en place to keep work consistent
- Rotated stock to use items before expiration date
- Plated meals paying special attention to garnishes and overall presentation
- Operated all kitchen equipment safely to prevent injuries
- Sanitized all counters properly to prevent food-borne illness
- Prepared items for roasting, sautéing, frying and baking
- Trained kitchen staff to perform various preparation tasks under pressure
- Cooked memorable dishes that brought new customers into establishment
- Modernized work processes to reduce guest wait times and boost daily output.
Story Seychelles Hotel and ResortBel Ombre Road
DEMI CHEF DE PARTIE
01.2022 - 05.2023
Job overview
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu
- 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
- Acted as head chef when required to maintain continuity of service and quality.
Agora Mediterranean RestaurantAl Khobar
CHEF DE PARTIE
02.2021 - 12.2021
Job overview
- Maintained well-organized mise en place to keep work consistent
- Rotated stock to use items before expiration date
- Plated meals paying special attention to garnishes and overall presentation
- Operated all kitchen equipment safely to prevent injuries
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Prepared items for roasting, sautéing, frying and baking.
The Cheesecake Factory RestaurantAl Khobar
CHEF DE PARTIE
05.2013 - 02.2020
Job overview
- Maintained well-organized mise en place to keep work consistent
- Rotated stock to use items before expiration date
- Plated meals paying special attention to garnishes and overall presentation
- Operated all kitchen equipment safely to prevent injuries
- Complied with portion and serving sizes as per restaurant standards
- Prepared items for roasting, sautéing, frying and baking.
King Faisal Specialist Hospital and Research CenterRiyadh
FOOD SERVICE ASSISTANT
05.2010 - 03.2012
Job overview
- Adhered to safe work practices, food safety regulations, and corporate guidelines
- Maintained effective supply levels by monitoring and reordering food stock and dry goods
- Prepared orders on trays for dine-in orders or in bags for takeout orders
- Offered information on menu items, garnishes and preparation methods to choosy guests.
Timeline
CHEF DE PARTIE
Mykonos Restaurant
06.2023 - 05.2024
DEMI CHEF DE PARTIE
Story Seychelles Hotel and Resort
01.2022 - 05.2023
CHEF DE PARTIE
Agora Mediterranean Restaurant
02.2021 - 12.2021
CHEF DE PARTIE
The Cheesecake Factory Restaurant
05.2013 - 02.2020
FOOD SERVICE ASSISTANT
King Faisal Specialist Hospital and Research Center
05.2010 - 03.2012
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