Nathan Michel

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.

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.

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.

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.

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.