Summary
Overview
Work History
Education
Skills
Languages
Timeline
Hobbies and Interests
Generic

Raymond Charles Faye

Ottawa,ON

Summary

Culinary professional prepared for high-pressure kitchen environments with focus on delivering high-quality dishes. Adept at collaborating with team members to streamline kitchen operations and ensure timely service. Known for flexibility and reliability, with strong commitment to maintaining cleanliness and organization.

Overview

6
6
years of professional experience

Work History

Line Cook

Metropolitan Brasserie
06.2024 - Current
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Line Cook

Aulde and Dubliner on Byward
10.2023 - 06.2024
  • Working on sauté, grill
  • Closing shifts most of the time
  • Having the ability to work on all of the stations
  • Doing prep when needed
  • Plated and presented all dishes to match established restaurant standards.
  • Having the ability to work on some new dishes like soup, sauces, salads ,,,,
  • 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.

Line Cook

JOEY LANSDOWNE
06.2022 - 09.2023
  • Working on Apps and Pans station
  • Closing shift
  • Station set up during the transition shift
  • Transition day/night shift.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.

Line cook

TERROU-BI HOTEL
01.2020 - 01.2022
  • Working on pans station
  • Dishwashing sometimes

Education

Secondary diploma - experimental sciences

Training - Geology, Mines, and Environment

Amadou Mactar Mbow University of Dakar

Baccalaureat - Environnemental science

Uottawa

Skills

  • French : Fluent
  • Highly motivated
  • Cleaning and organization
  • Attention to detail
  • English : Fluent
  • Spanish : beginner
  • Very welcoming and smiling
  • Mastery of computer tools (Word, Excel, Power Point)
  • Meticulous
  • Very productive
  • Very helpful
  • Never likes to disappoint and always fulfill my missions
  • Team member and can fit anywhere
  • Can work cooperatively and efficiently in a team

Languages

English
Full Professional
French
Native or Bilingual
Spanish
Elementary

Timeline

Line Cook

Metropolitan Brasserie
06.2024 - Current

Line Cook

Aulde and Dubliner on Byward
10.2023 - 06.2024

Line Cook

JOEY LANSDOWNE
06.2022 - 09.2023

Line cook

TERROU-BI HOTEL
01.2020 - 01.2022

Training - Geology, Mines, and Environment

Amadou Mactar Mbow University of Dakar

Baccalaureat - Environnemental science

Uottawa

Secondary diploma - experimental sciences

Hobbies and Interests

Soccer and workout, Cooking, listening music, Reading (books, novels), Playing video games
Raymond Charles Faye