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COOK
Professional Summary
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 |
|
Work History
Cook12/2013
to Current
Grand View Hospital – Harleysville , PA
Grand View Hospital – Harleysville , PA
- 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
Cedar Fair Entertainment Company – Mason , OH
Cedar Fair Entertainment Company – Mason , OH
- 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
The Peabody Hotel Group – Memphis , TN
The Peabody Hotel Group – Memphis , TN
- 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
Yavapai Regional Medical Center – Prescott , AZ
Yavapai Regional Medical Center – Prescott , AZ
- 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
Yavapai Regional Medical Center – Prescott Valley , AZ
Yavapai Regional Medical Center – Prescott Valley , AZ
- 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 – City , STATE
Gallagher's Steakhouse – City , STATE
- 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 – City , STATE
Hard Rock Hotel & Casino – City , STATE
- 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 – City , STATE
Pt's Pub – City , STATE
- 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 – City , STATE
Bininon's Horseshoe Hotel & Casino – City , STATE
- 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 – City , STATE
Cariba Charlie's Bar &grill – City , STATE
- 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 – City , STATE
Eldorado Hotel & Casino – City , STATE
- 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-
City,
State
- Culinary Arts Certificate
- Coursework in Culinary and Restaurant Management
- Coursework in Hospitality Management
Northeast Louisana university-
City,
State
- Culinary Arts Certificate
- Coursework in Culinary and Restaurant Management
- Coursework in Hospitality Management
- Basic Vocational Certificate: First Cook
Skills
Closing, cooking, customer service, French, Inventory, tables, Team-player
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Resume Overview
School Attended
- Art institute of Atlanta
- Northeast Louisana university
Job Titles Held:
- Cook
- Sous Chef
- Fry Cook/Pantry
- Graveyard Cook
- Lead Broiler
- Pantry/fry cook
- Room Service Cook
- Lead Cook
- Relief Broiler
- Lead cook
- Relief supervisor-broiler
Degrees
- Associate of Arts : CULINARY ARTS 10 1992
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