Fatima Zahra Bengassou

** ******** ***** **, *******, AB T2K 3Y6 Cell : 587-***-**** acrz0f@r.postjobfree.com

Cook

Culinary Art Certificate from Montreal

Food Safety Certificate

Languages : English and French

Clean record check

Highlight of Qualifications

Qualified Cook with over 1 year of Canadian experience in the Culinary field

Well versed in preparing, seasoning and cooking a variety of food

Highly experienced in following sanitation guidelines for food preparation

Exceptional understanding of quality inspections to ensure the quality of the food

Strong ability to multitask and to work under pressure

Team player with strong organisational skills, adaptable and a quick learner.

Proficient in Microsoft Office (Word, Excel, Power Point & Internet)

Relevant Employment Experience

Line Cook, Auburn Heights, Retirement Residence, Calgary, AB July – September 2015

Breakfast and Lunch cook.

Cook, Les Habitations des II volets, Montréal, QC June – July 2015

Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauce)

Cook menu items in cooperation with the rest of the kitchen

Use various cooking methods like boiling, baking, roasting and steaming

Mix ingredients such as pancake or waffle batters

Operate large-volume cooking equipment such as grills, deep-fat fryers

Serve orders to customers at counter

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment

Maintain the highest standards of food and kitchen hygiene.

Enquire if any clients have allergies and then cooking meals accordingly.

Clean up station and take care of leftover food.

Maintain and order supplies.

Keep a positive and professional approach with coworkers and customers.

Cook, School of Tourism, Montreal, QC Aug 2014 – May 2015

Make sure that all the supplies that will be needed for meals are available and ready for use.

Set up and stock stations with all necessary supplies.

Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Bake breads, rolls, cakes, and pastries.

Prepare relishes and hors d'oeuvres.

Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

Prepare items for special events (buffets)

Cook the items requested from my station

Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches

Make sure that food is ready at the right time and in the right order.

Order and take delivery of supplies

Cleaning utensils, pots, and pans, and clean cooking surfaces.

Dispose of garbage

Take care of leftover food by disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use

Store inventory items correctly

Cook Assistant, The Apothicaire Restaurant, Montreal, QC Dec 2014

Prepare club sandwiches

Turn or stir foods to ensure even cooking

Pre-cook items such as bacon, in order to prepare them for later use.

Portion, arrange, and garnish food, and serve food to waiters.

Chop vegetables, butcher meat and prepare sauce

Season and cook food according to recipes or personal judgment and experience.

Prepare soups.

Clean food preparation areas, cooking surfaces, and utensils

Maintain sanitation, health, and safety standards in work areas

Inflight Catering, Newrest Co., Montreal, QC June – July 2014

Prepare sandwiches and salads

Cutting or peeling fruits and vegetables

Cover, label and store the products at the end of each operation

Preparations and assembly of food and non-food services

Training & Education

Professional Studies Diploma in Cooking, Montreal, QC 2015

Ecole des Metiers de la Restauration et du Tourisme de Montreal

Food Safety Certificate, Montreal, QC 2014

References available upon request

References

Kimberley Ann Durand- Chef Maxime Gagne-My Chef at school M. Chris Berri -Chef

Habitations les II volets EMRTM Auburn Heights Retirement Residence

Montreal, Canada. Montreal, Canada Calgary, Alberta

Phone : 514-***-**** Phone : 514-***-****- ext 1761 Phone 403-***-****

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