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Nathan Michel, Chef de Partie

Nathan Michel

Chef de Partie·Les Terrasses de Lyon

United Arab Emirates

High school or equivalent, Culinary Arts And Hotel

Work experience

Total years of experience: 5 years, 6 months

Chef de Partie

January 2024 - January 2025

Les Terrasses de Lyon

Lyon, France

January 2024 - January 2025

Participate in the setup and preparation of
dishes according to the house standards.
Work with fresh products with precision,
respect, and creativity.
Carry out cooking, plating, and service
during meal times.
Maintain impeccable hygiene (HACCP) at my
workstation.
Collaborate with the entire kitchen team in a
professional and demanding environment.
Be proactive and contribute to the
continuous improvement of quality.

Company industry:
Catering, Food Service, & Restaurant

Chef

January 2022 - January 2023

Pizza Anna

Saint-Dizier, France

January 2022 - January 2023

Pizza preparation from dough to cutting.
Management of food and non-food
inventory: raw materials, pizza boxes,
napkins, etc.
Packaging, collection, and delivery of orders.

Company industry:
Catering, Food Service, & Restaurant

Sous Chef

October 2020 - December 2021

Le Gourmet du Jard

Saint-Dizier, France

October 2020 - December 2021

Worked with the chef in menu development
for an average of 100 meals a day.
Preparing and cooking fish and meat.
Creating sauces.
Catering, weddings, michoui, and corporate
meals.

Company industry:
Catering, Food Service, & Restaurant

Cook

January 2020 - January 2020

Burger King

Saint-Dizier, France

January 2020 - January 2020

When I worked here, I used different skills like
the ones listed below:
Timely preparation of customer orders.
Cleaning and enforcement of hygiene
standards.
Dine-in service.

Company industry:
Catering, Food Service, & Restaurant

Apprentice Cook

January 2018 - January 2020

Le Gourmet du Jard

Saint-Dizier, France

January 2018 - January 2020

During my apprenticeship, I was taught
different skills like the ones listed below:
Appetizers: salads, pies, puff pastries,
seafood, foie gras, and more French dishes.
Desserts: tarts, cakes, choux pastries,
frozen desserts, and more.
Creatively cutting fruits and vegetables.
Workstation organization and how to keep
the workstation clean.

Company industry:
Catering, Food Service, & Restaurant

Education

INTERPRO DE LA MARNE

January 2020

January 2020

High school or equivalent, Culinary Arts And Hotel

France

Skills

GASTRONOMY
Intermediate
GASTRONOMY
Intermediate
RESTAURANT OPERATION
Intermediate
RESTAURANT OPERATION
Intermediate
SUPPLY MANAGEMENT
Intermediate
SUPPLY MANAGEMENT
Intermediate
COMPLIANCE REQUIREMENTS
Intermediate
COMPLIANCE REQUIREMENTS
Intermediate
TEAMWORK
Expert
TEAMWORK
Expert
CULINARY ARTS
Intermediate
CULINARY ARTS
Intermediate
ANALYTICAL THINKING
Expert
ANALYTICAL THINKING
Expert
CREATIVITY
Intermediate
CREATIVITY
Intermediate
COOKING
Expert
COOKING
Expert
ELECTROPLATING
Intermediate
ELECTROPLATING
Intermediate

Languages

French

Native Speaker

Vietnamese

Beginner

English

Expert

Spanish

Intermediate

Training and Certifications

Certifications
795/990
Certificat D'aptitude Professionnelle Cuisine Certificate of Professional Aptitude Cooking