Line Cook with 12 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Successfully mastered many different culinary styles and a variety of cuisines including Asian, Italian, and Modern fusion dishes.
Handled many different cuts of fine beef steak, chicken, and seafood in high volume without compromising quality with a refined attention to plate presentation.
Worked with Chef Baltazar in preparing monthly wine pairing dinners sometimes in exess of 150 3 coarse meals.
Worked efficiently with little supervision preparing all prep items with exact detail throughout the week.
Understood the flow of business volume to ensure little to no product waste.
Nightly inventory and produce ordered accordingly.
Worked scheduled station rotation throughout the week with no loss of quality.
Assisted Kitchen Management with all necessary inventory.
Acquired excellent knife skills as most prep is hand cut.
Exhibited high teamwork values and gained leadership abilities.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Prepared high volume catering orders efficiently.
maintained pricing data daily for all produce.
Adapted well to bilingual environment.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Provided courteous and informative customer service in an open kitchen format.
Coursework in Business and Management
Coursework in Computer Science
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