EUGENE LUQUE

In charge of the grill and pan section, I cook the meats at the right degree of cuisson for the customer on the gas grill, I also chargrill some side dishes for some of our mains like the corn for the chicken or the pumpkin for the lamb or the pumpkin salad.

I also grill our homemade focaccia on the grill.

I’m also in charge of cooking the chilli and garlic crab pasta and the green steamed vegetables.

I keep an eye on all the treys of barramundi and salmon the head chef or the sous chef are giving me to finish to cook in my oven, I also cook our confit leg duck in this same oven.

As my station has the fridge containing the meat and the seafood, I am in charge to give the head chef or sous chef the scallops and/or the prawns if they need it

I know how to do all the preps needed for both the grill and pan section and the pass, I keep our section clean, tidy and organised in the cool room, the front and back of the kitchen, the positive and negative cool rooms and the dry store too.

I give a hand to the head chef and sous chef with the goods needed to be ordered for my section

Every nights after the service, I write a list of all the preps we need to do and pull out of the freezer seafood and/or the meat we will need the next day

• Preparation of the breakfast menu and picnics for the guests going on outside daily activities around the island
• Carrying out a breakfast service of 50 to 60 guests
• Assisting in the creation of daily menus and carrying the service with the chef de partie
• Communication with the head-chef and sous-chef about the needs in vegetables, fruits, dry-store products and frozen goods
• Short missions as a temporary chef with the agency for employment Signature Staff, specialised in recruitment and providing hospitality staff to the local economic actors in the Far North
• Queensland
• For the whole month of September 2022
• Some of these missions could have been for as short as one day to one week
• My main missions were to help at the preparation and the service of functions or to add some work force to the current brigades while high frequentation on the weekends
• Yorkeys Knob Boating Club, Yorkeys Knob

• Prepared sandwiches, salads and other specialty items according to customer specifications.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Followed recipes and chef instructions to prepare food correctly.

My main missions for this work:

• Cooking for a crew of fourteen to twenty-five persons
• Writing the menus for the whole week as we were boating from Cairns to Cape York without any stops to supply the food stock between these two points before we go back to Cairns
• Managing the space in the different cold rooms, freezers and dry stores, insuring its cleanness and the kitchen’s too
• Ordering all the goods needed for the week through our suppliers and Coles on a basis of two thousand dollars a week Ensuring breakfasts, snacks, lunches, dinners and drinks for the crew all along the trip
• Taking note and catering to particular diets of some staff of the crew

• Maintained up-to-date knowledge of current culinary trends and techniques.
• Modernized work processes to reduce guest wait times and boost daily output.

• Worked effectively in fast-paced environments.
• Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.

• I worked in this family ruled business for almost the entire covid duration, they were growing different kind of vegetables but were mainly growing chilli and capsicum

I had the time to go through all the different processes of growing capsicum, from

• Preparing the land
• Digging the rows
• Setting the irrigation
• Covering the irrigated rows with the plastic protection
• Doing the seeding
• Doing the weeding
• Doing the picking
• Doing the packing

I even taught how to drive a forklift and been paid my license by my employer

• Interacted with guests to obtain feedback on product quality and service levels.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Mentored kitchen staff to prepare each for demanding roles.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Hired, managed, and trained kitchen staff.

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Complied with portion and serving sizes as per restaurant standards.
• Maintained well-organized mise en place to keep work consistent.

• In charge of the starters, specialties and desserts sections, I managed two hand kitchens and dispatched them the different daily tasks of the prep list written by the head chef and the sous-chef the previous night
• The restaurant is situated in a small but busy ski resort in a beautiful mountain area of France called "Haute-Savoie", the style of food you find there is a mix of vegetables, meat and amazingly tasty rustic cheeses; one of those cheeses is the famous "Reblochon" you can enjoy grilled, melted or fresh
• I worked in a brigade of thirteen to fifteen people which taught me how to teamwork and adapt to people

• First entered the hotel's restaurant as a chef de partie, I am in charge of the grill and the plancha on which I grill and snack my meats and fishes, and sometimes vegetables
• I work under the orders of the head-chef and the sous-chef and in collaboration with the chefs de partie of the other sections and the manager of the restaurant
• We are a hotel with hundred bedrooms, suits and private chalets, we also have several function rooms where meetings are regularly organized. We also work with operator groups which bring buses filled with tourists whose come from all over the world to discover this area of France, its cuisine and enjoy the ski, to the hotel
• With the time, I acquire ease working in the kitchen of my restaurant, I spend time with the members of the brigade, we exchange informations, knowledges and tips about our respective parts

• First season at the "Grand Bornand" I work as a chef de partie in a busy restaurant of the this family ski resort of "Haute Savoie"
• I'm in charge of the starters, specialties, fries and deserts, I also manage one to two hand-kitchens depending my needs for the prep list
• I work under the orders of the head-chef, the sous-chef and the three brothers and owners of the venue
• The average service is 50 to 100 against 150 tables renewable at the highest peak of the season

• In charge of one hand-kitchen, we manage together a small kitchen to feed a holiday residence of twenty bedrooms and suits
• My missions are to manage the stocks, the costs, to elaborate menus depending customers diets and requirements. Picnics are made for the customers who ask for it so they can have lunch on the ski tracks

• I work in the restaurant of this holiday residence managed by the Odalys company. They own several holiday residences and restaurants through France.
• The food is oriented italian, spanish and mediteranean. There is a lot of quality local meat and fresh fish, all our sides are cooked from scratch in the kitchen
• I work with Stephano our pizzaiolo and Julia our hand kitchen, she's in charge of the deserts and the starters, I'm in charge of the grill and the plancha and the sides
• We manage a service of sixty to eighty persons for lunch and slightly the same for dinner. People can come to the restaurant all along the day to get a drink, an ice cream or a snack and enjoy the swimming pool

• Occidental and Asian street food fusion cuisine
• Production of the salads, hamburgers, soups and woks in front of the customer in an open kitchen
• We are three to four persons to work in this venue: Samuel who's in charge of the orders and the cash register, Ina who's in charge of the prep, Elia who's in charge of the deliveries and me who's in charge of cooking following the customers' orders

• Assisted in setting up and breaking down kitchen stations.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• Maintained clean, trash-free workspaces to maximize productivity and safety.

• Lifted and carried heavy materials.
• Transported food items from storage areas to kitchen for prepping.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Followed recipes and chef instructions to prepare food correctly.