Motivated Culinary specialist offering over 7 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Beautiful presentation of food
Institutional and batch cooking
Strong attention to safe food handling procedures
Hospitality and service industry background
Rapid order processing
Culinary Arts Student, 11/2011 to 05/2013 Art Institute of Washington – Arlington, VA
Culinary Specialist, 10/2007 to 10/2011 United States Navy – Norfolk, VA
Operate and manage Navy messes, afloat and ashore, established to subsist Naval personnel.
Led shifts while personally preparing food items and executing requests based on required specifications.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Actively involved in cost control, sanitation, menu development, training, private dining and catering.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Developed menus, pricing and special food offerings to increase revenue.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Verified proper portion sizes and consistently attained high food quality standards.
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Cook/Cashier/Waitress, 04/2005 to 10/2007 International House of Pancakes – Forestville, MD
Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Achieved and exceeded performance, budget and team goals.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
Practiced safe food handling procedures at all times.
Culinary, 2008 Culinary Specialist "A" School - Great Lakes, IL
Culinary Arts Certificate
Coursework in Culinary and Restaurant Management
Coursework in Professional Cooking and Baking
Bachelor of Arts: Culinary Arts and Restaurant management, Current Art Institute of Washington - Arlington, VA