Jacques Francesco
Sous Chef
Quality conscious and extremely meticulous about service and time; I have experience of working in the biggest and busiest kitchens in Paris. I can prepare cuisine from all over the world, keeping in mind that it has to be delivered in a short time. I am particular about the quality of ingredients and hygiene while preparing food. I wish to work in a different environment so that I can learn more and deliver better.
Education
Paris Culinary
Pastry Making Chef Course (December 1993 to March 1995)
Ecole Hotelier
Culinary Course (September 1988 to May 1993)
Saint Louis School
GCE Advanced Level (July 1986 to May 1988)
Work Experience
Foyer De La Suisse
Sous Chef February 2015 to Present 11 years & 5 months
Responsible for looking over the kitchen staff and ensuring that all preparations are done efficiently and correctly.
I am responsible for all orders that leave the kitchen and I ensure the quality of food and garnishing.
It is my duty to direct all chefs and create new kinds of dishes. I have been awarded for renewing the menu and adding tot he restaurant's profits.
I am responsible for all orders that leave the kitchen and I ensure the quality of food and garnishing.
It is my duty to direct all chefs and create new kinds of dishes. I have been awarded for renewing the menu and adding tot he restaurant's profits.
Sous Le Bock
Sous Chef April 2008 to January 2015 6 years & 10 months
As second in command it was my duty to check all chefs and get the pre-order preparations complete before service time.
It was my duty to ensure that all orders were garnished and completed within a limited time.
I was responsible for preparations while ensuring that all safety regulations are met.
It was my duty to ensure that all orders were garnished and completed within a limited time.
I was responsible for preparations while ensuring that all safety regulations are met.
The Chapele Patisserie
Pastry Chef January 1996 to March 2008 12 years & 3 months
Responsible for creating new dishes and introducing them every weekend. I was also responsible for preparing food beforehand and ensuring that all orders are completed within ten minutes.
I was also responsible for inventing new desserts and adding flavors to drinks and cocktails.
It was my duty to keep the pastry corner clean and always decorated.
I was also responsible for inventing new desserts and adding flavors to drinks and cocktails.
It was my duty to keep the pastry corner clean and always decorated.
Achievements
Best Pastry Making
Bocuse d'Or
Restaurant Chef
Technical Skills
- Food Grade Checks
- Stress Management
- Service
- Cost Control
- Garnish and Presentation
- Batch Cooking and Saving
- Customer Relations
- Utensil Hygiene
- Kitchen Hygiene
- Quality Check
- Leadership
- Team Work
Langauges
French
Native or Bilingual ProficiencyEnglish (US)
Professional Working ProficiencyGerman
Elementary ProficiencyPersonal Info
Gender
MaleDate of Birth
1970/06/05Driving License
YesHome Address
49 Featherstone Street London EC1Y 8SY, United KingdomMarital Status
MarriedRelocation
YesFreelance Available
YesNationality
FranceActivities
& Interests
Cooking
Baking
Walking
Eating
Travelling
TV
Personal Skills
