Francisco Matias is an advanced culinary arts graduate seeking a position that utilizes his skills in food preparation, plating, and working in fast-paced kitchen environments. He has over 3 years of culinary experience including positions at Gamine French Bistro, Claremont Country Club, and Marriott Hotel. Matias has obtained certificates in advanced culinary arts, baking and pastry, and holds a ServSafe certification.

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)