ServSafe Certified and energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Beautiful presentation of food
Strong attention to safe food handling procedures
French cooking technique
Able to accurately follow recipes and produce exceptional products
Dependable and on time
Fast paced worker
Great attention to detail
Institutional and batch cooking
05/2012 to Current
Grill/Prep/Production CookSodexo Magic - Disneyland Resort – Anaheim, CA
Efficiently serving food in a high demand and fast paced environment where customers can interact with the cook while their meal is being prepared.
Ability to prep items for the grill, salad, and cuisine station.
Learned how to take inventory of food products and food cost of an entree.
Ensured proper portion sizes and consistently attained high food quality standards.
Chosen as one of the Safety Coordinators to identify unsafe work behaviors, correct the mistake, and document the incidents for managers.
Practiced safe food handling procedures at all times.
Received positive kudos and comment cards from coworkers and customers about great teamwork and for quick, friendly service.
03/2011 to 04/2012
Prep Cook and ServerFoothill Bistro – Rancho Cucamonga, CA
Obtained extraordinary customer service skills by working as a food server.
Maximized time management and multitasking skills by delivering food and drinks promptly while reducing service wait times.
Cashier duties include ringing up food orders, printing bill, receiving and processing payment, counting out drawer at the end of the night.
Supervised by the restaurant owner/head chef while preparing raw items and fresh produce to strengthen knife skills.
07/2010 to 12/2010
Cook II - Internship CookWalt Disney World Resort Epcot's Rose and Crown – Orlando, FL
Trained and worked on every station: AM and PM prep, pantry, fish, grill and ovens (sauté).
Worked in a high speed environment where visual presentation is very crucial.
Learned to produce large volumes of food and interacted with guests while performing assigned duties.
Trained new Internship Cooks on each station.
Chosen as 1 of the 4 Internship Cooks out of 110 to work a private fine dining event with the Executive Chef of Epcot.
Personally worked alongside the Executive Chef of Epcot in every step of preparation for the event from prepping each food item, to cooking, to plating the final dish.
05/2010 to 11/2010
Prep CookWolfgang Puck – Los Angeles, CA
Composed a variety of salads and sandwiches.
Maintained a clean and orderly station.
Prepped vegetables using classic knife cuts.
Assisted chefs in assembling and plating appetizers to be served at high profile events.
Observed a sous chef plate a tray of appetizers to be recreated in the exact same way.
Worked catered events for high profile clients
08/2009 to 11/2010
Student AssistantLe Cordon Bleu College of Culinary Arts - Los Angeles – Pasadena, CA
Prepared breakfast items for school cafe and fine dining restaurant like fresh fruits and vegetables.
Plating of food must be inspected by the chef before being served to customers; each plate expected to look identical in portion sizes of each item
Worked back of the house/front of the house while practicing fine dining table service etiquette.
Supervised by experienced chefs to ensure high quality end product.
Applied knowledge obtained from classes to increase productivity and execution of food.
Trained to cook various types of cuisine from different cultures by studying the history of a country.
Educated in meat fabrication; cutting different parts of an animal into specific cuts needed for service.
Expected to follow recipes using high quality ingredients not commonly found in a normal home or restaurant.
High School Diploma: Temple City High School - Temple City, CA
Participated in many school clubs like Junior State of America, Small Business, and Culinary Arts (ROP)
Associate of Arts: Occupational Studies Le Cordon Bleu College of Culinary Arts - Los Angeles - Pasadena, CA
Graduated with Perfect Attendace and Honors Chord.