A focused, self-motivated, reliable, quick and extremely hardworking Chef who has twenty-five years of experience of working in all areas of a commercial kitchen. Worked in hotels, restaurants, race track, casino and other establishments. Able to prepare, cook, garnish and present food to a high standard. Possess the skills needed to use and operate a wide range of cooking and kitchen equipment in order to maintain a high level of profitability.
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Served breakfast, lunch and dinners in Embers Restaurant and banquet kitchen. Prepare ingredients for cooking, portioning, chopping and storing foods. Prepare and cook foods keeping with recipes, quality and presentation standards. Test foods to verify they have been made to standard while performing line inventory of foods. Make lunch specials daily for the restaurant. Operate stoves, ovens, grills, fryers and microwave. Rotate products to avoid spoilage. While in Garde Manager from 1999 to 2007, was responsible for preparing cold foods for proms, weddings, special events and corporate affairs and performed carving. Assist cooks on the preparation, cooking and presentation of different foods in banquets. Write up preparation sheets for the day and week. Worked closely with Head Chef to ensure all tasks were complete. Various other tasks as requested by the head Chef include food preparation for hot banquets, employee cafeteria, concierge, M.E.P.S and main hotel restaurant. Still working flexible schedule with overtime, seven days a week plus holidays. Presently working in all positions of the kitchen and serving as a Lead Relief Cook. Some achievements include nominated for Employee-Of-The Month six times as well as winning E.O.T.M. three times. A dedicated fifteen year employee. Serving twenty years in total at this hotel. Served on the safety board for two years. Served as Kitchen Shop Stewart for two years when this hotel was a Hyatt, back in 1990-1994.
Responsible for preparing all types of foods for banquets, weddings, proms, special events, and corporate affairs. Experienced carver. Plate-up food for 20- 500 people daily.
Responsible for preparing foods a la carte for the Steak House Restaurant. Set up broiler station each day. Weigh, evaluate and mix ingredients. Prepare and made sauces each day for steaks and fish. Cook meats, fish and specials to desire temperatures and served food in appropriate portions. Wash and sanitize tools, knives, kitchen area, tables and utensils.
Responsible for preparing foods for plate-ups, buffets, Sunday brunch, weddings and holiday parties, from 15 to 800 people.
Line Cook for the Steak House Restaurant. Experience in saute, broiler, and fish station. Set up work station. Wash fresh fruits and vegetables. Weigh and mix ingredients. Follow recipe standards. Prepare ingredients for cooking. Daily assist Sous Chef with dinner specials. Maintain hygiene, hand washing and safety codes.
Provided guidance and support to kitchen staff. Ensured that all kitchen work was completed with in the timelines. Observed cooks while working in portioning, preparing and garnishing. Reviewed cooks work stations for appropriate food items and storage. Expedite and cook orders on the line for the guests. Work close with Head Chef on other duties. Interview cooks, and prep food supplies for line and banquets.
Companies Worked For:
School Attended
Job Titles Held:
Degrees
