When I was 15 years old my brother served tables at a new modern restaurant," Kool Beans cafe." It was summer and the dishwasher didn't show again. I was called in. I worked with vigor, kept up, and absorbed the kitchen environment. Playing soccer since my first steps, and growing up in a family of artist, I knew cooking was for me. I am 26 years old and i am a skilled line cook with 10 years in restaurants, 8 years of cooking experience. I have worked; dishwasher, server, oyster shucker, prep., fry, grill, flattop, dessert/salad, expediter, saute (one of my favorite), hibachi show and express. For the majority of the past three years I've worked 2 jobs, average 70 hrs/week. I'm not scared to work. I work with pride and cook with love.
Show Hibachi restaurant. The chefs here do all the prep, cut, portion the meats, make the sauces, open and close the kitchen, and cook the tables.
High end Hibachi restaurant. Dealt with high Quality food face to face with the customers. Execution and precision is key. Love this work its fun, but I also want to continue learning different cuisines.
High volume location. The first day the managers and servers were awed at my presentation, making burgers, steaks looking," better than the pictures on the menus."
I relocated to Hickory N.C.. There wasn't many jobs. I found this. I worked saute for year. I ran saute, salad, dessert, on the weekend nights better than any Two. Nothing was made from scratch, but I made it good, i made it look good, I stayed within portion control, and i did it at lightening speed.
Rest. # (828) 431-4777 Ask for Derrick, aka Derk
I knew little of saute, but my friend/K.M. assured me it would be no problem. He was right and after 4 weeks, I was the Thur,Fri,Sat,Sun, night man. I worked a year and then moved to North Carolina to follow a woman. A year plus after leaving I asked my friend who replaced me; he replied," still lookin." Matthew Mahoney rest. # (352) 372-1555
Another great learning experience. A family owned, pan-Latin, 5 hat restaurant. Everything made from scratch, except bread and mayo. I worked prep for the first year. I worked under Chef Ali and more directly under Sonia a middle aged Puerto Rican master. With a vast and varied menu, I the prep man learned more technique here than anywhere else. I moved up to line cook, and enjoyed working for the Family. rest # (352) 375-7381
This was great learning experience. The K.M. ran the kitchen like the sergeant in,"Platoon." White glove and flashlight inspections. Cleanliness and food quality the top priorities. Everything was made in house. Whole fish and primal cuts of steak. Mid-high price range. High volume. Game days 27 k and not much on alcohol. Head football coach Urban Myer loved my mussels diablo. rest # (352) 373-0059
I started here as a line cook/Shucker. Everybody cooked every station. This is where i started to understand cooking basics. For an oyster bar, the food was good. Most everything was made in house, and recipes could vary. I made some awesome clam chowder and Gumbo. We were in a college town and on huge game days the printer never stopped. By the time I left I made the schedules, ordered the food, and ran the kitchen.
I started as dishwasher, within two weeks I was serving tables. I got to eat and explore Thai cuisine. I worked part time and went to high school. I worked till I moved to Gainesville F.L. to attend the University of Florida.
rest # (850) 386-7898
I washed dishes for Chef/Owner Kevin. This was my introduction to restaurants. My brother is still good friends Kevin. He sold out of this restaurant and has been operating a very popular bistro,"Food Glorious Food." (850) 224-7279 ask for Chef Kevin, tell him, Rob Meales lil bro.
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