- Montgomery Street, San Francisco, CA 94105
- (555) 432-1000
- resumesample@example.com
- Date of Birth:
- India:
- single:
I've been passionately pursuing my career since I was 18 with the goal to slowly enhance my ability as a young chef, nevertheless my passion for food and working with it has been with me since a young age, my most memorable and happy times from my childhood to my teenage years are always linked to food and a kitchen, probably this is one of the main reason why I was drawn to The Clocktower; it took a lot of courage and confidence to leave my country and home, come as a J1 and do my internship, it meant leaving family, friends and everything I knew for a long time. But were all those memories and wonderful moments with food that gave the strength to work hard everyday and keep pursuing my passion.
I started working at GK with a lot of hope and good energy to learn new things, improve my skill and acquire new ones. Sadly because of the recent global events I got laid off, hoping to go back to the kitchen soon.
I believe I'll be an asset to your team and you'll help me grow. I'm a young, hard working and determinate, women with a lot of passion and willing to learn and help as much as I can.
If you have any questions please feel free to reach me.
|
|
Fontainebleau Miami Beach – Miami Beach, FL,
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Monitored and improved work of 6 team members producing over 45 meals per night.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Safely operated kitchen equipment including industrial size mixers and ovens.
- Cleaned counters with sanitizing agents to prevent food-borne illness.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
Marriott International – Columbus, GA,
- Oversaw subordinates with food production, handling and vessel sanitation, offering assistance with tasks during busy periods.
- Maintained clean and organized storage areas for food items, enabling easy accessibility to heavily used products.
- Stocked buffet and carving areas to minimize lines and wait times.
- Collaborated with department staff to prepare food items in accordance with recipes and established standards.
- Modeled proper culinary techniques and delivered mentoring to train new employees.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Implemented working guidelines to maintain hot and cold items properly.
- Created exquisite plate presentations to incorporate flavor and color variety to appeal to patrons' palates.
- Worked closely with [Job title] and [Job title] to create dynamic entrees for large banquets, including [Type] and [Type] events for up to [Number] people.
- Supervised staff of 5, providing direction in preparing specialty items, including lobsters, pasta, fish, garnishes and other types of hot and cold food.
- Trained numerous kitchen personnel from ground up to take on challenging stations such as fish and garnish.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Supervised kitchen staff of 5 individuals, delivering on-the-fly training and mentoring to improve skills.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Monitored quality, presentation and quantities of plated food across line.
- Trained and supervised line cooks to develop new skills in quality and speed.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
- Worked closely with Executive Chef and Executive Sous-Chef to create dynamic entrees for large off-site events, including NoKidHungry and Autism Speaks for up to 800 people.
Three Rivers Casino – Coos Bay, OR,
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Marinated food items according to corporate-provided instructions and recipes.
- Kept stations stocked and ready for use to maximize productivity.
- Set up and performed initial prep work for food items such as dips, sauces and salads.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated all kitchen equipment safely to avoid injuries.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Universidad De Las Americas - Quito, EC,
- Completed professional development in Savory, Pastry, Sommelier, Costumer service and Food safety
- Completed professional development in food chemistry
- Completed professional development in english, mathematics, history, accounting, marketing and negotiation.
- Student Board Member
Unidad Educativa Bilingue Atenas - Ambato, EC,
By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy
Disclaimer
Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.
How this resume score
could be improved?
Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:
resume Strength
- Formatting
- Measurable Results
- Personalization
- Target Job
Resume Overview
School Attended
- Universidad De Las Americas
- Unidad Educativa Bilingue Atenas
Job Titles Held:
- Chef De Partie
- Chef De Tournant
- Line Cook
Degrees
- Some College (No Degree)
- High School Diploma
By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy
