An intermediate-level line cook with intermediate level prep skills, I excel at keeping the bigger picture in mind and not crumbling under pressure. I am seeking a new job that allows me to experience all aspects of the kitchen without being bombarded by extraordinary sub-tasks such as bussing, dishing, bar-backing, etc.
Starting as a dishwasher at The Highlander, I rose from dishwasher to the title of "PM Manager" within only one year. Two sous chefs quit their positions within six months of each other and I was the only cook left with the necessary menu-knowledge and kitchen skills to lead the line through some of the busiest rushes of the season while maintaining a level of quality that was expected from our kitchen.
It's unfortunate that my tenure at The Flatiron was so short, but problems with management, payroll and sanitation issues have forced me to step aside. However, while in the Flatiron kitchen I learned valuable skills in how to manage a line on my own, techniques for preparing soups and other sauces, and even generated some of my own specials including an alfredo pasta dish and a "cheesburger" meatloaf with Coke-BBQ sauce.
While at the Highlander I gained knowledge in just about every aspect of kitchen work that had previously been unknown to me. As PM Manager it was my responsibility to ensure the transition between day and night staff went smoothly with checks being made for all prep items and minor cleaning tasks. I led the line through most of the busier rushes of the hot season and closed the kitchen nightly. I left Highlander to continue my culinary journey as I felt I'd reached a zenith at that job.
At Mother I studied under Chef David Anderson who is now a sous chef at The Highlander. Under his tutelage I gained valuable skills in knife usage and in preparing vegetables. It was at Mother that I got my introduction to the "grunt work" side of kitchen work as I broke down boxes and put away Sysco orders.
Earned a Certificate in Music Business
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