Jacques Désiré Vincent Lareinté
Montreal,QC
Summary
I'm passionate about the culinary world.Through my 22 years of employment,I have evolved from a cook to a Head Chef and is eventually looking forward to higher titles in my career.I tackle my work with responsibility,creativity,meticulous techniques and consistency.I'm open and willing to increase my knowledge when it comes to my professional career.
Overview
6
6
years of professional experience
Work History
Cook
La Cage Sportive,Centre Bell.
05.2024 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Sous Chef
New Mauritius Hotel,Trou Aux Biches.(Beachcomber)
12.2021 - 03.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Porc Butcher
L'artisan Des Saveurs,Grand Bay
06.2021 - 09.2021
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, lamb, and fish.
- Contributed to a positive work environment by maintaining a professional demeanor at all times.
Sous Chef - Chef De Cuisine
Le Palmiste Hotel,Trou Aux Biches
11.2019 - 08.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Baystone Boutique Hotel,Pointe Aux Canonnier
09.2018 - 10.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Education
High School Diploma -
Adolphe De Plevitz,State Secondary School
Sotisse Road,Grand Bay11-1999
High School Diploma -
Noé Nemorin Government School
Royal Road,Trou Aux Biches04-1996
Skills
- Customer service
- Cleaning and organization
- Food handling
- Kitchen organization
- Cooking techniques
- Surface cleaning
- Food presentation
- Food waste reduction
- Performance improvement
- Food plating and presentation
- Food handler certification
- Beautiful presentation of food
Languages
French
Professional Working
English
Limited Working
Timeline
Cook
La Cage Sportive,Centre Bell.
05.2024 - Current
Sous Chef
New Mauritius Hotel,Trou Aux Biches.(Beachcomber)
12.2021 - 03.2024
Porc Butcher
L'artisan Des Saveurs,Grand Bay
06.2021 - 09.2021
Sous Chef - Chef De Cuisine
Le Palmiste Hotel,Trou Aux Biches
11.2019 - 08.2020
Sous Chef
Baystone Boutique Hotel,Pointe Aux Canonnier
09.2018 - 10.2019
High School Diploma -
Adolphe De Plevitz,State Secondary School
High School Diploma -
Noé Nemorin Government School
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