During my senior year of high school i took a classical cooking class. In the class I learned how to properly prep and cook foods in a classical sense. In the class i got my Servesafe certificate. I worked at a small bar and grill(the Fall Inn) for a few months as a cook/dishwasher. I moved to Colorado to be an electricians apprentice. I moved back 6 months later and continued my job at the Fall Inn as a cook. After the Fall Inn, I started at a German Mediterranean restaurant called Midi. I worked there for 7 months as a line cook. After that 7 months Midi had closed down. New owners had taken over and Midi had turned into The Boat Club restaurant. I have been at The Boat Club since day 1 and continue to still work there, but im looking to further build my culinary experience.
I've grown up around tools and have learned the basics to electrical, carpentry, and plumbing from my dad. I moved to Colorado to be an electricians apprentice. There I learned more in depth of the trade. I learned how to set up boxes, cans, run lead wires to the panel, run low voltage, and run wires to boxes and cans, how to tie wires, and how install all types of plugs, switches, fans, lights, tv/phone plates, and others that I may have missed to mention.
Experience in commercial and residential.
Roughing; Running wires during a rough(14-3,14-2,12-2,10-2, low voltage), puting up boxes for switches, plugs, lights, ect., Laying wire underground, drilling holes for wires, use of all tools primarily use in roughing.
trimming; organization and installation of all types of switches, plugs, lights, fans, ect., cutting holes for missed boxes or fix wiring mistakes, walk-through to check that everything is in working order, clean up of building/house.
Practiced safe food handling procedures at all times.
Promptly reported any maintenance and repair issues to Executive Chef.
Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
daily cleaning and sanitation of kitchen at end of every shift.
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