Line cook with six years of professional experience. Skilled in preparing food quickly and efficiently, while maintaining an excellent level of quality. Seeking to use culinary skills in a rewarding environment that puts terroir and respect for the local products, as well as the surrounding wild landscapes at the fore.
Worked under Chef Ba Culbert. Consistently produced items to chef's standards. Worked with a consistently rotating and evolving menu, persistently strove for continual improvement in all areas while working through all of the stations. Emphasized food quality while maintaining efficiency.
Worked under Chef David Crutcher. Responsible for ordering to a budget and receiving to ensure proper product quality. Produced hand made pasta for both the regular menu and specials. Assisted with day to day service prep. Ran the line several nights a week. Ensured quality remained consistent with the owners vision.
Worked under Chef's Phil Lehmann and Carlos Caula. Worked up through all of the positions to Lead Line Cook. Prepared food to a standard of high quality within numerous dietary restrictions(vegan, vegetarian, gluten free, raw). Worked closely with the chef's on numerous special events and menus as well as off site catering. Was responsible for the creation of daily specials once a week. Responsible for the devising and implementation of a pickle and fermenting program.
-Best Vegetarian Restaurant Seattle Metropolitan 2012
Worked under Carla Leonardi and David Crutcher. Worked through all of stations. Started and completed Pasta Apprenticeship under Justin Kenney. Consistently produced menu items that garnered praise from my superiors.
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