Valentin COSI
Surry Hills,NSW
Summary
Bonjour! I'm a French chef de partie specializing in pastry production, and I'm on the lookout for an exciting opportunity in Sydney. My passion for crafting pastries knows no bounds, and I can't wait to add a French touch into the Aussie culinary scene, and vice versa. As a team player with a strong work ethic, I'm eager to bring my pastry skills to your kitchen and make some unforgettable desserts for your customers!
Overview
7
7
years of professional experience
Work History
Restaurant cook
Mercure Hotel Cairns
02.2023 - 07.2023
- My responsibilities included:
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Managing kitchen operations (opening/closing the kitchen, cleaning, keeping inventory of the food, …)
- Discussing about the food preparation issues with managers, kitchen and waiting staff
- Preparing and serving breakfast
- Proceeding with training the new staff member
- Planning the dessert menu for the restaurant
- Prepared and cooked meals according to recipes and customer specifications.
Chef de partie
Shangri-La Sydney
09.2022 - 01.2023
- My responsibilities included:
- Preparing many desserts, pastries, cookies, creams
- Making various desserts on the plate, preparing buffets, setting up dinners
- Plated desserts paying special attention to detail and overall presentation.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Assisting the executive chef with estimating missing items to order and provide her with a list to proceed with the order
Cook
Four Frogs
08.2022 - 09.2022
- My responsibilities included:
- Preparation of sweet and savoury Crepes
- Stock control and inventory
- Selling crepes (take away)
- Maintained clean and organized work areas
- Prepared multiple orders simultaneously during peak periods
Commis Pastry Chef
Vatel Gourmet
02.2021 - 06.2022
- My responsabilities included:
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Preparing desserts: pastries, cookies, creams, sweet verrines
- Being in charge of the kitchen operations (opening/closing the kitchen, cleaning, stock control and inventory on a weekly basis…)
- Management of students and interns -Assisting the chef with estimating missing items to order and provide him with a list to proceed with the order
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Created unique daily specials to drive business growth.
Apprentice
L'Epi d'Or
07.2018 - 09.2020
- My responsibilities included:
- Pastry: making pastries, creams, sponges cakes, biscuits
- Bakery: realisation of croissant, pain au chocolat, shortbreads, different type of sweet and savoury dough
- Ice-cream maker: confection of ice-creams, sorbets and ice-cream deserts paying attention to the hygienic conditions
- Caterer: Pies, quiches, sandwiches, savoury verrines
- Worked under guidance of experienced professionals to learn trade best practices and techniques.
- Learned proper and safe use and maintenance of power tools, hand tools and safety equipment.
Pastry Chef De Partie
Palais Stephanie, JW Marriott Hotel
11.2017 - 05.2018
- My responsibilities included:
- Pastry: Making preps for various desserts on the plate, setting up dinners..
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Working for the events (Red Bull Air Race 2018), preparation and setting for different type of buffets.
- Followed food safety standards when handling ingredients.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Apprentice
Pâtisserie des Travails
09.2016 - 08.2017
- My responsibilities included:
- Pastry: Realization of "basic" pastries, dry ovens, biscuits, creams, decorations…
- Worked under guidance of experienced professionals to learn trade best practices and techniques.
- Learned proper and safe use and maintenance of power tools, hand tools and safety equipment.
- Prioritized and accomplished multiple tasks within established timeframes.
Education
Beausset Apprentice Training Center
Le Beausset, France2020
Faculty of Trades of Cannes
Cannes, France2018
Escoffier Professional High School
Cagnes Sur Mer, France2017
Escoffier Profesional Highschool
Cagnes Sur Mer, France2016
Skills
- Skills and Key Strenght:
- Highly motivated and task driven
- Ability to work in groups and adapt to work demands
- Excellent time management and organizational skills
- Ability to absorb volumes of information in short spaces of time
- Enthusiastic to learn from others
- Attention to detail
- Production Preparation
- Special Events and Catering
- Food Presentation
Timeline
Restaurant cook
Mercure Hotel Cairns
02.2023 - 07.2023
Chef de partie
Shangri-La Sydney
09.2022 - 01.2023
Cook
Four Frogs
08.2022 - 09.2022
Commis Pastry Chef
Vatel Gourmet
02.2021 - 06.2022
Apprentice
L'Epi d'Or
07.2018 - 09.2020
Pastry Chef De Partie
Palais Stephanie, JW Marriott Hotel
11.2017 - 05.2018
Apprentice
Pâtisserie des Travails
09.2016 - 08.2017
Beausset Apprentice Training Center
Faculty of Trades of Cannes
Escoffier Professional High School
Escoffier Profesional Highschool
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