Summary
Work History
Skills
Timeline
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Marta Vorobiova

Laval

Summary

Experienced cold station cook with a passion for creating visually appealing and delicious dishes.

Skilled in preparing a range of cold foods including salads, appetizers, and desserts. Work well in a team and prioritize cleanliness and food safety. Ready to contribute culinary expertise to a dynamic kitchen environment.

Work History

Garde-manger

Chez Lionel
  • Prepare and maintain cold foods such as salads, appetizers, desserts and preserved meats.
  • Prepares all cold food according to recipes, guidelines, and standards set by the executive chef
  • Effectively communicate with other chefs and service staff to fulfill and address any issues or needs requested by guests.
  • Monitors waste and overproduction, as well as utilizes leftovers, ensures proper rotation and quality control.
  • Training of new employees to help them achieve higher status.

Line/Prep Cook

Bottega Pizzeria
  • Created and produced various pastry products
  • Helped to create unique dishes of the day
  • Was responsible for all preparations in the back
  • Developed ability to work in hot and stressful environment
  • Cooked meats, fish, poultry or other foods using various methods such as baking and frying

Garde-manger

Sofia Pizzeria
  • Creating and preparing a variety of desserts, such as cakes, pastries, puddings, and other sweet treats.
  • Following recipes and ensuring desserts looked and tasted great.
  • Keeping track of ingredients and supplies.
  • Decorating and garnishing desserts.

Skills

  • Cooking techniques
  • Product labeling
  • Ingredient knowledge
  • Food presentation
  • Food storage
  • Culinary creativity

Timeline

Garde-manger

Chez Lionel

Line/Prep Cook

Bottega Pizzeria

Garde-manger

Sofia Pizzeria

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Marta Vorobiova