Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Raphael Solomon

Laval

Summary

Highly skilled professional in the restaurant industry with expertise in meal preparation, portion sizing, and plating. Proven track record as an experienced cook in prestigious establishments that lead the culinary industry and cater to discerning clientele. Collaborates with chef leadership to develop innovative recipes and recommend complementary pairings. Motivated and inquisitive cook driven by a passion for knowledge and a desire to gain further experience in the culinary world.

Overview

4
4
years of professional experience
1
1
Certification

Work History

Chef De Partie

Heni
12.2023 - Current
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Identified inefficiencies leading to improved productivity.
  • Maintained well-organized mise en place to keep work consistent.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Plated and presented all dishes to match established restaurant standards.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.

Intern

Restaurant Mastard
11.2024 - 11.2024
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Rotated stock to use items before expiration date.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry.

Intern

Espace Old Mill
05.2024 - 08.2024
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Managed time effectively during peak hours to ensure timely delivery of freshly prepared pastries to customers.
  • Assisted in inventory management, ensuring adequate stock of ingredients for daily operations.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Pastry Prep Cook

Société Traiteur
06.2022 - 06.2023
  • Prepared wide variety of goods such as cakes, cookies and tarts for big catering events.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Cleaned and maintained kitchen equipment and oven.
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Assisted with menu development and planning.
  • Implemented food cost and waste reduction initiatives to save money.
  • Coordinated with team members to prepare orders on time.

Pastry Prep Cook/Line Cook

Ferreira Cafe
06.2021 - 05.2022
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Cut and shaped dough for pies, rolls and other pastries.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Plated and presented all dishes to match established restaurant standards.
  • Trained new employees on bakery methods and procedures.

Education

Diploma of Vocational Studies - Culinary Arts

ITHQ
12.2024

High School Diploma -

École Saint-Maxime
07.2020

Skills

  • Proper food handling
  • Food allergy understanding
  • Food safety knowledge
  • Food rotation
  • Ingredient Preparation
  • Inventory Management
  • Food presentation
  • Knife Skills
  • Highly motivated
  • Server Communication
  • Active listener
  • Professional Attitude
  • Kitchen organization

Certification

MAPAQ certificate. (Food safety)

Drivers license.

Languages

English
Native or Bilingual
French
Full Professional
Spanish
Limited Working

Timeline

Intern

Restaurant Mastard
11.2024 - 11.2024

Intern

Espace Old Mill
05.2024 - 08.2024

Chef De Partie

Heni
12.2023 - Current

Pastry Prep Cook

Société Traiteur
06.2022 - 06.2023

Pastry Prep Cook/Line Cook

Ferreira Cafe
06.2021 - 05.2022

High School Diploma -

École Saint-Maxime

MAPAQ certificate. (Food safety)

Drivers license.

Diploma of Vocational Studies - Culinary Arts

ITHQ

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