Sarah Marks Chef Template
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1
2SARAH MARKS
Key skills
CHEF
AREAS OF EXPERTISE
Career summary
American Cuisine
Stock taking
A detail orientated Chef who has a passion for food and who
Fine dining
Knife skills
works hard to ensure that every dish which leaves her kitchen is
Menu planning
Prioritising tasks
perfect. Sarah has culinary experience of working in school
Food preparation
General supervision
kitchens, cafeterias, businesses and hospitals. With her cooking
CULINARY SKILLS
expertise she will not only be able to prepare a wide variety of
foodstuffs, but will also be instrumental in the smooth running of
Knowledge of the latest cooking trends and
any kitchen area and catering service. Right now she is looking for
ingredients.
a suitable position with a company that will give her the freedom
Able to cook for large numbers of diners.
to develop professionally, and to create her very own dishes.
Always arriving at work at the correct time and in
immaculate uniform.
Able to manage and control a retail food outlet.
Accurately preparing ingredients for cooking.
Work experience
Able to work with all kinds of fresh food.
School Canteen
Can accurately measure portion sizes and dish
CHEF
June 2008 – Present
ingredients.
Leading a small team in a busy kitchen, and responsible for
Preserving food quality.
overseeing and participating in the preparation, cooking and
Knowledge of working in five star hotels,
serving of meals, snacks and cakes etc.
restaurants, cafes and school canteens.
Advising customers on the menu and also
Undertake menu planning in consultation with the Head Chef.
recommending specific dishes to them.
Washing, cutting and peeling fruits and vegetables.
Able to work to tight budgets.
Managing all aspects of the kitchen & cooking areas.
Closely monitoring the food that is being
Determining work schedules and delegating specific duties.
prepared in a kitchen.
Baking cakes, bread, rolls and pastry.
Storing food in the right manner.
Actively participating in staff meetings.
Superb food presentation skills.
Monitor sanitation practices.
PERSONAL SKILLS
Documenting and recording information.
Cleaning, disinfecting and sanitizing all areas of the kitchen.
Making decisions and solving problems.
Evaluating new recipes, cooking equipment and products.
Ability to quickly engage with others.
Organising the food for special occasions like wedding,
Trouble-shooting any problems that may arise.
banquets and conferences.
Mentally tough enough to be able to work long
Assisting in purchasing supplies and also taking inventory.
hours in a stressful environment.
Vegetarian Restaurant
Food resourcing, preparation and presentation.
TRAINEE COOK
July 2006 – May 2008
Food and beverage management.
Taking responsibility for personal development.
Ethnic and vegetarian cuisine
Academic qualifications
Willing to take responsibility for what happens in
Nuneaton University
2003 – 2006
the kitchen.
BA
Catering and Food
REFERENCES
Available on request.
Nuneaton College
2001 – 2003
A levels
Maths (A)
CONTACT DETAILS
English (B)
Sarah Marks
Geography (A)
Dayjob Ltd, 120 Vyse Stree Birmingham B18 6NF
Physics (D)
T: 0044 121 638 0026 - E:
Accounting (B)
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