Jean Schubler

Proficient in problem-solving with a quick learning curve for new skills and ideas. Self-driven and able to perform well independently in high-pressure situations. Collaborates effectively with team members of all ages and backgrounds, establishing strong working relationships. Focused on achieving results through hard work and teamwork.

Senior breakfast chef - Canary riverside plaza hotel - London

(2023-03)

• Contributed to menu planning, ensuring a varied assortment of choices for guests.
• Maintained strict recipe protocols to deliver uniform taste in all dishes served.
• Supervised kitchen equipment, securing proper operation at all times.

Breakfast chef - Stratford hotel

(2023-11 - 2024-12)

• Working with fresh food production house/temperature check/stock take/filling paper work/food ordering.

Breakfast chef - rosewood hotel

(2022-06 - 2023-10)

• Ensuring the highest level of food quality is delivered to guests in the morning/preparation and menu planning/stock take/food temperature/cooking and plating while supervising the rest of the team

Chef de partie - Conrad hotel

(2023-04 - 2022-06)

• Cooking for 350 staff member daily/ensuring the food qualities to the highest standard mise en place preparation and cooking of fresh products/ensuring all equipments, utensils and working areas are kept clean and in working condition at all time/stock check/temperature check/daily inspection check/adhering to all food and hygiene practice and procedures

Temporary work - Bekerley Scott Agency

(2017-07 - 2020-08)

• Breakfast Chef/Canteen Chef/Grill Chef/Banqueting Chef

Chef de partie/Banqueting Chef - Create

(2012-07 - 2017-05)

• Designing banquet meals/selecting menu courses/ordering food/working closely with client on meals selecting/tasting menu/Cooking and presenting food for large event/food temperature/stock take

Sous Chef - Draft House

(2011-04 - 2012-05)

• Working on a la carte menu/all food produced in the house/food ordering/stock take/Doing the rota/filling paper work

Chef de partie/Grill Chef - All Stars

(2011-08 - 2012-04)

• Working on the grill/sauce section/fryer/cooking on order/Food ordering/stock check/temperature check

Chef de partie - Landmark hotel

(2011-03 - 2011-08)

• Working in a flexible team responsible for conferences and banqueting/stock take/temperature check

Chef de partie - Compass Group

(2010-05 - 2011-01)

• Day to day running of the kitchen/stock temperature/stock take/Preparing food/food counter display organising/food ordering

Commis chef/larder chef - Compass Group

(2008-01 - 2009-05)

• Preparing food for counter display/running the hot salad section/Helping with the day to day running of the kitchen

Commis Chef/Chef de partie - Hilton hotel

(2006-04 - 2008-01)

• Day to day running of the kitchen/cooking for societies and functions/Helping to run the room service

Commis chef - Compass GROUP

(2005-05 - 2006-05)

• Running the wok section/basic prep food

Commis Chef - Sodexo.France

(1998-05 - 2001-09)

• Basic prep food

Food service assistant - Carrefour

(1997-08 - 1998-01)

• Preparing food for display/preparing sandwich/preparing buffet for sales

NVQ's - Food Preparation/Cooking, Health and Safety Certificate, Hospitality and Catering - Westminster Kingsway College (2007-01 - 2008-01)

NVQ's - Food Preparation/Cooking, Health and Safety Certificate, Hospitality and Catering - Waltham Forest College (2007-01 - 2009-01)

C A P DE CUISINE - Cuisine - CFA HOUSE OF TRADE GUADELOUPE (1989-01 - 1990-01)

SECONDARY SCHOOL - French, Information Technology, Mathematics, Geography, Communications - MELUN SCHOOL FRANCE (1983-01 - 1987-01)