I have over ten years of cooking experience and over 5 as a baker .I Spent the last five years working high volume kitchen where every thing was made to order from scratch.
A little about me .I am very hard worker and do not miss time . I am very easy going person and willing to help others. I love to learn and grow as a person in both work and the home.
trenching laying pipe installing sprinkler heads replacing and repairing water pumps and irrigation systems
I was the head line cook .I trained the new cooks .I reviewed oder tickets make sure of proper charges where being made.Over looked the wait staff to ensure proper service was being given. I ran the line for both breakfast lunch and dinner. I made both yeast and cake donuts .cinnamon rolls and twist . blanched bacon and home fries. made up my daily specials.cleaned the deep fryers and donut fryer.Hand cut pork chops and steaks .Made soups and stocks . gravies and salad dressing . made mashed potatoes and stuffing . every thing made was made fresh and from scratch. picking chicken and turkey . cutting chicken beast down to size .Made salads and sandwich. checked in all stock and put away.
Job duties included. Prepared meals in dietary department. for 120 patents .Both breakfast .lunch and dinner. Had to follow recipes to the exact way they where setup. And had to make special meals for different classes of patents and there special needs,. locked up at night. did banquet service for special events both cooking and serving.prepared employee meals , pulled items on the line for patent tickets, Made up and dispense nightly nourishment cart .checked all in coming stock and put stock away .
Job duties such as , making soups stocks and sauces , gravies worked both breakfast lunch and dinner. Order stock and put stock away checked all in coming stock . Made salads sandwich and comfort food.
Made soup stocks and sauces all home made.worked both lunch and dinner lines . I ran the steam room steaming crabs clams and oysters .Picked crabs ,shucked oysters and cleaned soft crabs.Checked in coming stock and put away stock. Locked up at night on the weekend , Made fresh home made seafood entrees. A hand cut steaks every days .
Prepared large batches yeast raised donuts , and large batches of cake donuts, twist ,cinnamon rolls and fancy donuts .
restaurant design and concepts , marketing , meat fabrication , study of soups and stocks , serve safe , seafood and crustacean , meats and wild game , poultry , vegetables. professional cooking and baking , break fast and egg cookery
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