Fabien MOLARD

Ingredient preparation

Peel,cut,and other ingredients

Organize and prepare workstations before service begins.

Ensure all ingredients and utensils are readily available for the chefs.

Store and organize food products according to hygiene standards.

Assist in cooking some simple dishes before sending them to dinning area.

Clean workstations and kitchen equipment during and after service.

Maintain cleanliness and hygiene in the kitchen, including disinfecting surfaces.

Manage and dispose of waste regularly

• Provided excellent customer service when interacting with clients, fostering positive relationships.

• Complied with food safety, hygiene and sanitation regulations for safe food preparation.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
• Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.

• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for sale.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.