1. Francisco Matias
Advanced Culinary Arts Graduate
351 Avenue H – Building 442
San Francisco, CA 94130
415.559.0635 (Cell)
Matiasprice.francisco@gmail.com
Summary
Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.
Qualifications:
Knife skills: dice/mince/julienne/chiffonde Excellent plate presentation skills On-time and dependable
Knowledge of specific herbs, spices, and wine Great listening skills Fruit/Vegetable wash and prep
Ability to execute orders quickly Salad prep and dressing Inventory/ Quality Control
Follow proper sanitation and hygiene protocol Work well under pressure Mother sauces and sub sauces
Operate/troubleshoot dishwashing machine Preparation of appetizers/canapes Operate grill and deep fry station
Baking breads, pastries, and cakes Design and plating of desserts ServSafe Management certified
Education:
Treasure Island Job Corps Center San Francisco, CA 09/2014 - Current
Advanced Culinary Arts Certificate
• Completed courses focused on Food & Beverage, Garde Manger, AM & PM Bistro Casual Dining, Baking, Advanced Pastry, and Fine
Dining
• Acquired ServSafe Certificate (Expires 2018)
• Performed front and back of the house duties in Fine Dining Restaurant (on campus).
o Front of the house duties included: greeting patrons, explaining menu, taking/placing orders, supplying punctual service, placing
used dishes in proper area, and provide accurate billing
o Back of the house duties included: prep cook, line cook, grill and fry station, and sous chef
Inland Empire Job Corps Center San Bernardino, CA 11/2013 - 09/2014
Basic Culinary Arts Certificate
• Acquire skills necessary to transition to Advanced Culinary program like proper knife techniques, preparation of food, vegetables, and
meats for professional staff; preparation of soups and salads, Sou Chef/kitchen manager during 8 consecutive months.
Fontana Adult School Fontana, CA 11/2013 - 11/2013
GED
Culinary Experience:
Gamine French Bistro San Francisco, CA 01/2015 - Current
Pantry Chef
• Responsible for the daily preparation of food items.
• Prepare food items as directed in a sanitary and timely manner.
• Follow recipes, portion control, and presentation specification as set by professional staff.
• Restock all items as needed throughout shift and clean/maintain station while practicing good safety and sanitation skills
Claremont Country Club Berkeley, CA 11/2014 - Current
Prep/Line Cook
• In charge of preparation for the Bar and Grill kitchen and upcoming Banquet events.
• Fast presentable plating for banquets.
• Carver for the Carving station during Buffet style events.
Marriot Hotel (Internship) Riverside, CA 01/2013 – 03/2013
Prep Cook
• Prepared food for buffets, banquets, and concierge members.
• Daily utilization of knife skills
• Cooked and prepared food for front and back of the house staff
Culinary Certificates
Advanced Culinary Completion Certificate (In progress) Line Cook Certification (2015)
Baking and Pastry Certification (2015) Basic Culinary Completion Certificate (2014)
ServSafe Certification (Expires 2018) ServSafe Alcohol Certification (Expires 2018)