Culinary Intern resume example with 5+ years of experience
Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
Professional Summary
Young chef looking to solidify my fundamental skills and grow as a cook in a fast paced, competitive environment.
Skills
Starch and grain cookery
Finesse and attention to detail
Background knowledge of classical french cuisine
Clean and organizedProfessionalism
Punctual
Basic meat and fish butchery
Safe food handling
Certifications
- ServSafe Certified
- Eagle Scout
Education
Culinary Institute of America Hyde Park, New York Expected in September 2016 ā ā Associate of Science : Culinary Arts - :
- Basic fundamentals including: knife cuts, stock production, soups and sauces, protein, starch, vegetable and grain cookery
- Meat, fish and product identification courses as well as basic butchery
- Experience in a la carte, banquet and high volume production kitchens
- Focuses in cuisines of the Americas, Italy and Asia
- Basic wine and pairing knowledge
- Baking and classic garde manger classes
- Menu cost and analysis as well as purchasing and cost controlĀ
- Experience in both back and front of house
Work History
Aspen Skiing Company, L.L.C. - Culinary Intern
Snowmass, CO, 09/2013 - 04/2014
Snowmass, CO, 09/2013 - 04/2014
- Work with a team of skilled chefs to prepare large volumes of quality food.
- Maintain a clean and sanitary work station.
- Assist the bake shop in preparation of cookies, breads, cakes, ect.
- Work with a brick pizza oven and Mongolian grill.
- Cook pasta and omelets to order on an open line as well as a to-order egg and burger station.
Tin Roof Tacos - Line Cook
Nampa, ID, 07/2015 - 2016
Nampa, ID, 07/2015 - 2016
- Fully responsible for hot line lunch prep and service for up to 60 covers
- Created one chef special and one soup for every service
- Responsible for dinner prep and service of between 50 and 130 covers in a fine dining setting
- Worked both saute and grill/broil stations in both demi and lead roles
- Cooked steaks and other proteins to precise temperatures
- Basic garde manger and pastry experience
Accor Hotels - Line Cook
Carolina, PR, 08/2016 - 2017
Carolina, PR, 08/2016 - 2017
- Garde manger, fry and pastry cook
- Volume of 200-300 on a busy night
- Medium plates (2-3 plates equates to a typical entree)
Westgate Resorts - Master Cook
Pigeon Forge, TN, 2017 - Current
Pigeon Forge, TN, 2017 - Current
- Managed the Fire (Grill and Ovens) station, working with charcoal fired Josper ovens and a three tiered charcoal grill
- KeptĀ fires lit and maintain ovens at proper temperatures (600-700 Deg.)
- Volume of 600-700 on busy nights
- Managed grill station ticket times and timing for the line
- Experience on fry and saute and garde manger stations
- Experience on Raw Bar, shucking oysters and clams, cleaning sea urchin and scallop
- Assisted chefs in menu development and researching ingredients for new menu recipes
- Assisted chefs in end of night inventory and ordering
- Selected as Think Food Group Task Force Candidate
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Resume Overview
School Attended
- Culinary Institute of America
Job Titles Held:
- Culinary Intern
- Line Cook
- Line Cook
- Master Cook
Degrees
- Associate of Science
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