Specializing in Fine-Dining Cuisine
Creative, Results-Oriented and Team-Spirited Overview More than eleven years of professional cooking and kitchen management experience. Great customer service skills, working in a fast paced environment. Owned and ran my own BBQ pit in Florida for over a year.
plate up art
I study food
Quick problem solver
Committed team player
Lifts and carries up to  lb
Flexible schedule capability
LINE COOK Breakfast Cook, 01/2012
to 01/2013 The Tampa Club – Tampa,
Create Specials, Entrees Sauté Station Interactive Carving Station Dessert Station Planning and Ordering for all Food Stations Under the Supervision of Chef Joseph Bartlett, 860-416-6242 Under the Supervision of Nina Musumeci, 860-614-4798 Banquets and Lunches Under the Supervision of Chef Joseph Van Bemmel, (813) 229-6028.
LINE COOK, 01/2011
to 01/2012 Hilton Garden Inn – Glastonbury,
Managed Breakfast Buffet, Banquets, and Luncheons Under the Supervision of Chef Frank Bosco(860) 659-1025.
LEAD COOK, 01/2011
to 01/2012 Wampanoag Country Club – West Hartford,
Specials, Entrees, Sauté Station, Dessert Stations, Banquets and Lunches Under the Supervision of Chef Joseph Bartlett (860)416-6242.
GRILL COOK, 01/2009
to 01/2010 The Hartford Club – Hartford,
Specials, Entrees, Sauté Station and Dessert Station Under the Supervision of Chef Chris (413)210-9148.
LINE COOK, 01/2009 Courtyard Marriott Hotel – Cromwell,
Preparation Line Plate Up Banquets, Carving Stations Inventory Under the Supervision of Chuck (860) 635-1001.