I have experience with a variety of cuisines, ranging from deli shop to fine dining, including Asian, Latin and Italian, as well as catering events and private cooking classes. I am a team player and do my best to help the company excel.
As kitchen manager I never asked an employee to do something I myself would not do.
As a line cook I had no problem picking up slack where and when needed.
I had the privilage of creating new dishes for the menu from time to time.
Usually by myself, opened/closed, prepped, carried out breakfast, lunch and or dinner services in a hotel kitchen. Did inventory and kept a very clean kitchen.
Soups, Sauces, Pastries, Grill, Pastas, salads, seafood. Working with the finest ingredients in this four star restaurant. I was involved in the cooking classes held in house as well as the private parties and off site catering events.
This was a mom and pop shop I enjoyed working at for two years. I prepped all my food plus assisted food for the shop. I then took my food to an office building where I served lunch, private cafeteria style. I of course also had to do the clean up and handle cash transactions and keep track of receipts. I also had the pleasure of having a say in the menu week to week.
While here in Ocean City, I have worked for Carrabba's, Tap House, Coral Reef Cafe, Rosenfeld's Jewish Deli, Peakys Rooftop and Blue Ox. I like to work two jobs at a time and maximize my earning potential while season allows for it, as come winter I find myself, like many on unemployment.
I attended this school for two years while still in High School.
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