Level 2 Line Cook
Resume:
Personal information:
Name: Ilhaam Abrahams
Address: ** ******** **** **********
Postal code: 2091
Number: Johannesburg
Phone: +1-504-***-****
Email: ad5eiy@r.postjobfree.com
Date of birth: 14th of August 2000
Gender: female
Nationality: South Africa
Education:
Name of institute: Capsicum Culinary Studio
Level of degree: level 2 diploma in food preparation and cooking & patisserie
Availability:
1st July 2024
Skills
Good interpersonal skills
Strong written and communications skills
Team player
Deadline orientated
Works well under pressure
Strong problem solving skills
Leadership
Experience
(1)Name of property: Hotel monteleone
Property type: hotel
Position: line cook & pastry cook
Start date: 25 June 2023 until 26 June 2024
Website link: https://hotelmonteleone.com/
Stars: 4.6
Covers: 120
Rooms:520
Tasks and responsibilities
Cleaning and arranging stock as well as stock rotation
Stock taking and record keeping
Involved in menu development
Managing and running pastry for banqueting events
BEO meetings
Preparation of seafood such as:fish, shrimps, octopus, mussels, clams and crab
Portioning and cooking fish meals to order
Plating various fish dishes
Preparing and cooking various meats such as: chicken, beef, wagyu, pork and lamb
Portioning and cooking meat meals to order
Plating various meat dishes
Preparing and cooking various vegetables
Cooking, cutting and carving vegetables
Plating vegetables for both hot and cold service
Cooking and prepping farenous products
Plating various farenous products
Making of different types of soups and sauces
Baking various dough products such as: muffins, croissants, choux pastry, corn muffins, biscuits, cookies, scones, pancakes, waffles, naan and cheesecake
Worked with chocolate, meringue, royal icing, flood icing, fondant and different piping techniques
Making egg set desserts
Made and decorated Christmas cookies
Making gelatins set desserts
Worked with various frozen set desserts such as ice creams, sorbets and baked Alaska
And plating desserts
Used different cooking methods as: grilling, sautéing, frying shallow and deep, broiling, roasting, ceviche, sous vide and baking
(2) Name of property: Jasmine Fusion Position: intern hot and cold
Property type: restaurant
Start date 01-09-2019 until 31-01-2020
Website link: http://jasminefusion.co.za/
Stars: 4.5
Covers:270
Tasks and responsibilities:
● assist qualified person with event planning and other staff members
● arranging and stock taking of equipment
● stock taking and labeling of ingredients
● involved in menu development
● packing and cleaning store rooms, fridge and freezers
● receiving and collecting ingredients and packing it away
● preparation work of seafood, cleaning squid, prawns, crab, lobster tails and various fish.
● proportioning of seafood for meals to cook on order.
● cooking seafood products and plating.
● preparation work of meat like ostrich, karoo lamb, beef, game springbok oxtail and chicken
● portioning of various meats for meals to cook on order
● cooking the various meat commodities and plating for orders
● preparing fruit and vegetables for service ● cutting fruit for meals in carne and brunoise
● cutting selected vegetables in julienne, battons, mirepoix, macédoine and emince for service
● and cooking the vegetables for orders
● plating vegetables for orders hot and cold section
● cooking and preparing of farenous products for service
● portioning for service
● baking and preparing bread daily
● shaping and proportioning bread
● preparing baked egg desserts
● preparing gelatin set desserts
● baking various cakes, biscuits and some chocolatiering work
● working with pastry such as phyllo, kattaefi, puff pastry, pizza dough and cannoli pastry
● preparing dairy desserts and fillings
● cooking techniques observed were grilling, stir frying, wok cooking, broiling, braising, baking and ceviche
(3) Name of property: Jasmine Fusion Position: intern pastry
Property type: restaurant
Start date 01-08-2020 until 31-12-2021
Website link: http://jasminefusion.co.za/
Stars: 4.5
Covers:270
Tasks and responsibilities:
● assist qualified person with event planning and other staff members
● arranging and stock taking of equipment
● stock taking and labeling of ingredients
● involved in menu development
● packing and cleaning store rooms, fridge and freezers
● receiving and collecting ingredients and packing it away
● food safety
● hygiene safety protocols
● a little of gastronomy work with foams
● prepare oatmeal for breakfast service
● knife skills observed rough chop, slicing, mincing and brunoise
● baking cakes, choux, bread, muffins, savory cinnamon inspired rolls, tart shells, egg set desserts, meringue kisses and torte cakes
● temperature control
● portioning of desserts
● preparing coulis, tuiles, dehydrated fruit, chopping nuts and chocolates, mini jellies and fruit pearls
● arranging platters and plating food
● sugar work
● chocolatiering work
References
(1)Hotel monteleone
Executive chef
Jose Munguia
ad5eiy@r.postjobfree.com
(2)Jasmine fusion
Ex manager
Aarifah Khota
ad5eiy@r.postjobfree.com
I have a reference letter upon request
Contact this candidate