Stephanie Jacques

ACF Apprentice

Location 15h@2xFort Lauderdale, FL

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Summary

I possess a strong desire to build a career within the service industry; I have a natural enthusiasm and passion for culinary arts. I am able to thrive in a fast paced environment, take direction, and work well in a team. My ultimate goal is to grow within my field and perfect my craft.

I possess a strong desire to build a career within the service industry; I have a natural enthusiasm and passion for culinary arts. I am able to thrive in a fast paced environment, take direction, and work well in a team. My ultimate goal is to grow within my field and perfect my craft.

Work Experience
  • ACF Apprentice

    The Polo Club - Boca Raton, FL
    Sep. 2014 to Present (3 years and 2 months)

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    Role & Tasks:

    ACF Apprentice, Crown Room Grill Cook, Floater Chef

    • Set up and break down of grill station, preparation of steaks according to temperature requests
    • Banquet preparation and plate ups
    • Able to work various stations based on needs of the club.
    • Focus on consistency, following recipes and procedures, creating prep lists, creating daily specials, and managing personal waste.

  • Kitchen Supervisor

    Chart House - Fort Lauderdale, FL
    Nov. 2013 to Sep. 2015 (1 year and 10 months)

    See Details

    Role & Tasks:

    Kitchen Supervisor, Training Sous Chef.

    • Inventory, invoice, scheduling
    • Set up and break down of line prior to service, completing check list and preparation list,
    managing waste, maintaining food handling standards.
    • Receiving
    • Preparation for all dishes prior to service in timely manner, managing staff production and employee moral.
    • Ability to work Grill, sauté, fry and pantry stations
    • Cold apps, pastry prep and cooking
    • Preparation and cooking for all functions and events
    • Creative concept designs according to menu for functions and events
    • Party platter preparations for all functions and events
    • Handling of raw fish, meats, poultry
    • Appropriate sanitation procedures and adhering to all safety regulations

Education
  • Culinary Arts
    Le Cordon Bleu Culinary Arts Institute Sydney, Australia
    Jun. 2013 to Sep. 2013

    See Details

    Summary

    (Jun 2013- Sept 2013) Le Cordon Bleu Culinary Arts Institute Sydney, Australia
    • Certificate III in Hospitality (Cuisine)

Skills

Advanced Knife Handling

On-site Special Events

Chopping

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking

Pasta making

Portioning

Expediting

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Scheduling

Servesafe Certified

Food Handlers Certificate

Food Safety Knowledge

Frying

General knife handling

Grilling

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

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