Yves Gigot

Genoa NV

775-***-****

ad2dar@r.postjobfree.com

Professional Profile

Arrange for equipment purchases or repairs.

Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Record production or operational data on specified forms. Meet with sales representatives to negotiate prices or order supplies. Recruit and hire staff, such as cooks and other kitchen workers. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers

Monitor sanitation practices to ensure that employees follow standards and regulations.. Check the quality of raw or cooked food products to ensure that standards are met.. Estimate amounts and costs of required supplies, such as food and ingredients. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.. Supervise or coordinate activities of cooks or workers engaged in food preparation. Determine how food should be presented and create decorative food displays. Check the quantity and quality of received products. Commercial use cutlery — Boning knives; Chefs' knives; Oyster knives; Serrated blade knives. Commercial use food slicers — Bread slicers; Meat slicers; Slicing machines Commercial use graters — Box graters; Food shredders; Fruit zesters; Plane graters. Commercial use ranges — Electric ovens; Electric stoves; Gas ovens; Gas stoves. Domestic kitchen or food thermometers — Instant-read pocket thermometers; Meat thermometers; Refrigerator thermometers Commercial use cutlery — Boning knives; Chefs' knives; Oyster knives; Serrated blade knives Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.. Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.. Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.. Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. Plan menu options

Check quality of foods or supplies.

Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Coordination — Adjusting actions in relation to others' actions.. Speaking — Talking to others to convey information effectively.. Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job..

Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do. Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences..

Oral Expression — The ability to communicate information and ideas in speaking so others will understand.. Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

See more occupations related to this ability.

Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense. Create new recipes or food presentations. Create new recipes or food presentations. Work History

12/1998 to 10/2015 Executive Chef "La Ferme" Restaurant Genoa NV Education

Associate Of Arts : Cooking

Ecole D Hotellerie De Spa Spa Belgium

Classes In Restaurant And Facility Operations Courses Level : A2 Technique