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.
Skills
plate up art
Decorative platters
I study food
ServSafe certification
Quick problem solver
Committed team player
Lifts and carries up to [100] lb
High energy
Flexible schedule capability
Work History
2012 to 2013
LINE COOK Breakfast CookBuffalo Wild Wings – Cranberry, PA,
Create Specials, Entrees Sauté Station Interactive Carving Station Dessert Station Planning and Ordering for all Food Stations Under the Supervision of Chef Joseph Bartlett, XXX-416-6242 Under the Supervision of Nina Musumeci, XXX-614-4798 Banquets and Lunches Under the Supervision of Chef Joseph Van Bemmel, (813) 229-6028.
2011 to 2012
LINE COOKAtlantic Health System – Basking Ridge, NJ,
Managed Breakfast Buffet, Banquets, and Luncheons Under the Supervision of Chef Frank Bosco(XXX) 659-1025.
2011 to 2012
LEAD COOKMarriott Vacations Worldwide – Kitty Hawk, NC,
Specials, Entrees, Sauté Station, Dessert Stations, Banquets and Lunches Under the Supervision of Chef Joseph Bartlett (XXX)416-6242.
2009 to 2010
GRILL COOKBuffalo Wild Wings – Davenport, IA,
Specials, Entrees, Sauté Station and Dessert Station Under the Supervision of Chef Chris (413)210-9148.
2009 to Current
LINE COOKMarriott Vacations Worldwide – Montgomery, TX,
Preparation Line Plate Up Banquets, Carving Stations Inventory Under the Supervision of Chuck (XXX) 635-1001.
2006 to 2009
GRILL COOKBuffalo Wild Wings – Dayton, OH,
Breakfast and Lunch Preparation General Service Under the Supervision of Jason DaBella (XXX)716-7819.
2006 to Current
LINE COOKMax's Oyster Bar – City, STATE,
Steam and Serve Lobsters Cook and Shuck Mussels and Steamers Soup of the Day Preparation.
Education
Expected in 2000 to 2004
High School Diploma: Newington High School - Newington, CT GPA:
Expected in 1 2006
Certificate and ServSafe Qualified: Connecticut Culinary Institute - Hartford, CT GPA:
Expected in
High School Diploma: Manchester Community College - , GPA:
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