Seek the Challenging Position of Senior/Executive Line Cook/ Sous chef. A highly talented Cook with huge experience in preparing, seasoning, and cooking a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in large quantities; providing training and guidance to other employees performing the same or related work. Culinary Arts Degree- Mercyhurst University (2012) More than ten years' experience. Great ability to read and write. Exceptional ability to lead and train staff and students. Uncommon ability to safely use cleaning equipment and supplies. In-depth ability to prepare and bake a variety of pastries, rolls and other baked goods. Except knowledge of supplies, equipment, and services ordering and inventory control. Exceptional organizing and coordinating skills. Remarkable skills in cooking and preparing a variety of foods. Strong knowledge of food preparation and presentation methods, techniques, and quality standards. Excellent ability to accept receipt of goods and supplies. Deep knowledge of methods, materials, and practices of volume food preparation. Sound knowledge of sanitary methods used in food preparation and related activities. Great knowledge of inventory and ordering methods. Exceptional ability to prepare palatable meals according to specified menu and schedule with a minimum of waste. Strong ability to use standard food preparation utensils such as knives, spoons, tongs and whips. In-depth ability to operate power driven equipment such as a meat slicer or mixer.
Food handlers card
Focused and disciplined
High volume production capability
Contemporary sauce work
Strong butchery skills
Focus on portion and cost control
Successfully managed a kitchen staff of 10+ employees during high volume dinner services for more than 150/200 diners each night.
Summerhouse Café/Make It Fabulous Catering IncErie, PALead Line cook01/2013 to Current
Maintained, Opened & Operated the front main line.
Responsible for creating daily specials (mon-fri) Have worked numerous catering/Private Home events & operated special stations(Carving, sauté) Organized and worked special "in house" brunch buffets (Christmas, Easter, Mother's Day, Father's Day) Hours of training of the sauté station Grilled and garnished hamburgers or other meats such as steaks and chops.
CheddarsErie, PAStore Opener01/2012
Helped open maintain & set up the store for guests to arrive for the Grand Opening.
Helped in the training process for the menu.
Olive Garden Italian RestaurantErie, PALine/Prep Cook01/2006 to 01/2009
Receive food ingredients and supplies from main kitchen and pantry as required for daily operations.
Review production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.
Season and prepare a wide variety of foods such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes.
Slice, grind, and cook meats and vegetables using a full range of cooking methods.
Test foods being cooked for quality.
Carve and display meats, vegetables, fruits, and salads; replenish service lines as necessary.
Prepare and bake simple breadsticks.
Record inventory of supplies and order stock from main storeroom; estimate daily and weekly requirements and replenish items as appropriate.
Attend to day-to-day problems and needs concerning equipment and food supplies; detect and ensure disposition of spoiled or unattractive food, defective supplies/equipment, and other unusual conditions.
Prepare special diets according to prescribed standards Perform miscellaneous job-related duties as assigned.
Perkins Family RestaurantErie, PAGrill Cook01/2006 to 01/2006
Assisted in food inventory and control.
Performed delegated tasks from Head Cook.
Coordinated constant clean up in kitchen.
Ensured floors are uncluttered, clean and safe.
Grilled and garnished hamburgers or other meats such as steaks and chops.
Grilled, cooked, and fried foods such as French fries, eggs, and pancakes.
Associate of Arts:Culinary ArtsMay 2005Mercyhurst University North East , North East, PA, USACertified Food Handler by the (National Restaurant Association) 2010 Serv Safe Board Coursework in Pastry Arts Classes in Restaurant and Facility Operations Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine Basic Vocational Certificate: Pastry Arts Basic Vocational Certificate: Prep Cook Nutrition courses
Bachelor of Arts:Hospitality Management 2016Mercyhurst University , Erie, PACourses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
Career Ready CertificateREFFRENCES AVALIBLE UPON REQUEST