Samuel Jagot

Manage a station independently

Grill meat cooking

Hot station

Worked in a fast-paced healthy fast-food kitchen specialized in nutrition-balanced meals.

- Gained experience in dietary cooking, combining proteins, vegetables, and carbohydrates.

- Assisted in preparing meals according to nutritional guidelines.

- Independently managed a kitchen section in a luxury hotel restaurant.

- Prepared ingredients, ensured high-quality plating and presentation.

- Executed dishes designed by chef Jean-Georges Vongerichten.

Ran a specific section during service, managed mise en place.

- Contributed to daily specials and seasonal menu updates.

- Supported junior team members.

- Handled the cold section (salads, appetizers, desserts).

- Applied HACCP hygiene protocols.

- Assisted in training apprentices.