I have worked in the restaurant business since summer of 1997 , when i was 15 years old . i have cooked in different kinds of restaurants. I have as well served , been a closing manger , and bartender .
I currently work for Littons hours ranging from 32 to 38 hours a week . In the recent weeks they have cut everyones weekly hours in the kitchen. At Littons I train new employees ,Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen, Executed various kitchen stations and assisted with, meat, fish, saute or pantry. I also have regular customers that come weekly, sometimes a few times a week so i can cook there food to their specific directions " not on the menu." I set up stations for the the day when i work day shift .When i work night shift I'm required to break down and clean station, and then setup for the next morning aswell as stock stations.
Littons phone number is (865)688-0429 and you can talk to my manger/ owner kelly litton and or erik litton for reference purposes.
The Doghouse is no longer open and i have no way to contact Management .
I worked a Ricks place 40 hours a week for about 3years and when needed for closing and training new employees in the kitchen and in the front of the house . Not sure if there are anymore of the employees or managers still there at the time I of my employment but you can contact Jordan Burner at (856) 454-9256 for reference purposes.
Did not finish YET , short about 5 credits to receive my degree . My goal is the get to the point where i'm financially stable to go back to school to receive my degree in computer technology.
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