Chef who is seeking to combine passion for food with writing abilities. Former chef/owner of Alazar Catering, and line cook at multiple award-winning restaurants in the East Bay Area. Interned under Cal Peternell at Chez Panisse, and worked under Charlie Hallowell for a couple years, and most recently employed under Chris Kronner at Kronnerburger in Oakland. Worldly, well traveled, and experienced with a variety of cuisines, including Cuban, French and Vietnamese.
Helped to open the restaurant, including menu creation and coordination, and system creation. Served as a liaison with a third of the staff that only speaks Spanish. Has seen the restaurant through organizational changes, adapting quickly and maintaining a steady course.
Founded and operated a catering firm, and managed all food and business aspects, including accounting, marketing, and overseeing multiple employees, in both food preparation and service. Organized all aspects of events, from menu concept to decór to cocktail and wine pairings for multiple courses. Catered several large events including weddings, bridal showers, and office holiday parties.
Catered in New York City for various sized groups in events for mostly small multiple course private dinners.
Interned under the chef/owner of the restaurant gaining hands-on experience in high-end traditional Spanish cuisine. Worked all the positions in the kitchen to gain an understanding of the nuances in every dish produced.
Principle assistant to the chef/owner of this catering company. Helped to organize products and worked autonomously on several large scale tasks. Assisted in menu creation and execution for events from small scale multiple course dinners to large weddings.
Began in the prep kitchen receiving deliveries, placing orders, and supplying the basic sauces, doughs, and other base ingredients. Developed an extensive knowledge of produce and protein and relevant farming practices. Promoted to line cook and held the salad station position, which broadened my palatte, and taught me about balancing mostly raw ingredients.
Organized multiple course tasting dinners weekly. Created the menu with wine pairings, and prepared and served the food. Sent out weekly email invitations through which attendees made reservations. Managed the marketing with the assistance of one employee.
Learned to use salt, acid and balanced flavors and textures. Advanced quickly to train new interns on the basics. Allowed autonomy on smaller tasks and eventually helped out on the line during service. Developed a solid foundation for culinary exploration.
Ate my way through India, Vietnam, Laos, Thailand, and Cambodia. Enrolled in several cooking courses in various cities learning about the differences in the specific regions of these countries. Carried out all travel on a very small budget, while developing an appreciation of cooking as not only a skill and craft, but also as a language with which to discuss cultural and familial identity.
Focused on interdisciplinary studies and developed an appreciation for analytical writing and a knack for editing.
College prepatory school with a demanding academic curriculum. Served as a copy writer and later Editor of the school newspaper The Midway. Participated in Model UN, the school Theater Group and was Captain of the Dance Team.
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