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
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