My career goals are as follows; I would like to attend C.I.A. and obtain my bachelors.Help run or work for a 4-
star hotel or bistro.Be successful and keep learning and growing. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.Broiler Cook with 12 years of experience cooking in Hi-Volume environments. Prior work as prep cook, line chef, and sous chef.
Skills
FRENCH/FUSION] cooking technique
Strong attention to safe food handling procedures
[SOUL FOOD] cuisine expert
Beautiful presentation of food
Institutional and batch cooking
Effective planner
Work History
Cook12/2013
to Current Sands Expo – Las Vegas,
NV
Set-up/ Break -down.Work action stations, Carver & serve etc.
Accomplishments Still learning and growing.
Skills Used Knife skills.Being a excellent team-player,customer service,having fun and having a great attitude.
Sous Chef03/2012
to 11/2013 Wine 5 Cafe – Las Vegas,
NV
Ordering,Inventory,prep & stock line.Cook and prepare all menu items.Opening & Closing.
Accomplishments Learned alot in Kenyan/French and American Fusion Cusine.
I learned alot about the people and the culture.
Skills Used All Stations,such as Broiler,Eggs, Grill,Pantry etc..Management /Team-player.
Fry Cook/Pantry02/2009
to 08/2011 McCormick & Schmicks Seafood & Steaks – Las Vegas,
NV
Stock& Clean Station.
Inventory,FIFO&Temps..Close Station.
Accomplishments Learned a lot.Teammates made me a lot stronger.Plate presentation and portion control .
Skills Used All my Culinary Training, Knife Skills, and Seafood Etiquette came into play.
Graveyard Cook03/2008
to 11/2008 North Star Bar & Grill – North Las Vegas,
NV
Cook all menu items, clean, stock and prep line, stock the bar and clean bar area etc..
Lead broiler.
Practiced safe food handling procedures at all times.
Promptly reported any maintenance and repair issues to Executive Chef.
Verified freshness of products upon delivery.
Lead Broiler01/2007
to 02/2008 Winchell's Pub & Grill – North Las Vegas,
NV
Cook all menu items.
make specials.
clean, stock & prep line.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Led shifts while personally preparing food items and executing requests based on required specifications.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Pantry/fry cook10/2006
to 01/2007 Gallagher's Steakhouse – Las Vegas,
NV
Make all salads and desserts.
shuck oysters.
cook crab cakes.
clean a stock line.
close station etc..
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Room Service Cook03/2005
to 10/2006 Hard Rock Hotel & Casino – Las Vegas,
NV
Cook all menu items for guest.
clean, stock and prep line.
inventory, etc..
Promoted from lead broiler (grave yard.) in Mr.
Lucky's to room service cook.
From time to time; I would also be used as a breaker/of all stations (on very busy nights).
Led shifts while personally preparing food items and executing requests based on required specifications.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Lead Cook01/2004
to 05/2005 Pt's Pub – Las Vegas,
NV
Cook all menu items.
clean, stock and prep line.
inventory and stock bar.
washed dishes, bussed tables and.
occasionally wait.
Worked various locations if someone called in or we were short.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Achieved and exceeded performance, budget and team goals.
Relief Broiler03/2002
to 01/2004 Bininon's Horseshoe Hotel & Casino – Las Vegas,
NV
Cook all menu items.
times and temps, inventory.stock/clean and prep line, etc..
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Led shifts while personally preparing food items and executing requests based on required specifications.
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Lead cook06/2000
to 02/2002 Cariba Charlie's bar &grill – Las Vegas,
NV
Inventory, ordering.cooking all menu items and specials.clean, stock and prep line.
Always on call.
I would fill in or cover any shift.
Relief supervisor-broiler02/1997
to 05/2000 Eldorado hotel & casino – Reno,
NV
Do the ordering, inventory, breaker, cook all menu items.
clean stock and prep line.
Fill in incident logs.etc.
Education
Associate of Arts: CULINARY ARTS10 1992Art institute of Atlanta-
Atlanta,
GA
