Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Professional Summary
I am moving to Missouri in a month and would like to get in with a place for steady employment. I do not want to be a lead chef until i know the ways of the state and area Im moving to. I am not a overly pridful chef and can handel critizism. I am highly experinced in Italian, American and have some experence in mexican, Thai, french and costarican.
Skills
Institutional and batch cooking
Recipes and menu planning
Food spoilage prevention
Food plating and presentation
Food preparation
Strong attention to safe food handling procedures
[cuisine type] cuisine expert
Effective planner
Order delivery practices
Employed at [salt], featured in https://www.tripadvisor.com/ShowUserReviews-g47366-d13820546-r626620546-SALT_American_Bistro_Wine_Bar-Broadalbin_New_York.html
All stations saute, grill, fryers, oven, pizza dough, pizza stretch, bread making
Work History
10/2019 to 04/2020
CookGate Gourmet – New Orleans, LA,
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
Safely used kitchen equipment such as [Type] and [Type], effectively reducing injuries and burns [Number]%.
Recommended menu items for new dish development, holidays, special events and promotions.
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
06/2018 to 12/2019
ChefThe Waters Senior Living – Saint Paul, MN,
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Developed recipes and menus by applying understanding of market demand and culinary trends,
Oversaw grill, stove and oven and cleaned all equipment after every shift.
Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Maintained well-organized mise en place to keep work efficient and consistent.
05/2016 to 11/2018
Sous ChefCareone – New Milford, NJ,
Cultivated positive relationships with vendors to source best ingredients at best prices.
Maintained well-organized mise en place to keep work efficient and consistent.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Planned and directed high-volume food preparation in fast-paced environment.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Acted as head chef when required to maintain continuity of service and quality.
02/2014 to 04/2016
Head CookNortheastern Vermont Regional Hospital – Saint Johnsbury, VT,
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Inspected freezer and refrigerator daily to check and maintain proper temperatures.
Developed recipes, portion specifications, and standard preparation procedures for all dishes.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Education
Expected in 04/2006
GED: Broadalbin-Perth High School - Broadalbin, NY GPA:
Expected in 07/2010
Online Certificate: Basic Culinary Arts Auguste Escoffier School of Culinary Arts - Austin, TX GPA:
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