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My name is Michelle Dong, a graduate of L'académie de cuisine, and an aspiring cook and chef up for a new challenge.
Beyond my enthusiasm and dedication, I have worked and managed under high paced, all from scratch kitchens where I have learned many skill sets and solid understandings of cooking. I believe my young spirit and eager heart to teach and learn will be a great addition to your team.
I look forward to providing greater detail in person.
Marcels - Washington, DC, United StatesF&B kitchenAugust 2018 - Now · 5 months
After working up the kitchen ranks, I was promoted to the Sous Chef position this August. The responsibilities held with this position include staff management, ordering, scheduling, inventory, data tracking, expediting & working the vocal ticket system on the pass, introducing new dishes and plating techniques, etc.
Chef de partie
Marcels - Washington, DC, United StatesF&B kitchenFebruary 2015 - August 2018 · 3 years and 7 months
I started at Marcels as an extern and worked throughout the whole kitchen brigade system starting from entremetier, garde manger, saucier, poissonier, and rotisseur. Butchery is a skill I own and love, while I call knife work my “healing time”. While foundational skills were introduced while attending culinary school, learning throughout the kitchen very much solidified my skillsets.
L’acadamie de CuisineSeptember 2015 - September 2016
- Can-do attitude
- Creativity and innovation
- Good knife skills
- team effort matters attitude
- “Working with what you have” mindset