A Culinary Arts student who inspirer's to be a Chef that provides quality food service specializing in American cuisine.
Finalist in the 2012NashccNew Recipes contest.
Fill minor holes and dents, Prep the surfaces, mask trim, remove electric cover plates etc. Apply the agreed number of coats of primer and paint, remove masking tape replace covers. protect floors.
Inspected work sites to measure dimensions, lay out work and estimate materials for each job.Recommended options to customers for blending, harmonizing and contrasting colors.Prepared Sheetrock, metal and wood surfaces for painting.Mixed paints and solutions and monitored temperatures.Coordinated and completed ongoing routine painting of the exterior and interior of the properties.Operated airless spray equipment and motorized lifts.Cleaned and smoothed all surfaces prior to painting.Monitored paint supplies and properly and safely recycled old paint.Repainted entire apartments after residents moved out.Collaborated with electricians, carpenters and mechanics to complete construction projects.Completed and filed daily work slips to document progress.Maintained a thorough inventory of paint equipment and supplies.Collaborated with 20 Collaborated closely with designers and clients on painting projects.Operated compressors, striping machines, sandblasters and spray equipment.Determined appropriate color for new and replacement applications during consultation with customers.other team members to meet strict project completion deadlines.
Organizing and arranging cook foods such as preform all station duties Fry,Griddle,Pantry,Flat Top,and cooking eggs. And also maintain the cleanliness and Organization of the work stationSystematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Provided courteous and informative customer service in an open kitchen format.Reduced food costs by 5% percent by expertly estimating purchasing needs and buying through approved suppliers.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Established and maintained open, collaborative relationships with the kitchen team.Quickly and courteously resolved all guest problems and complaints.Prepared healthy, enjoyable breakfasts and dinners for diners.Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.Enforced appropriate work-flow and quality controls for food quality and temperature.Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.Displayed a positive and friendly attitude towards customers and fellow team members.Mixed, weighed and proofed ingredients in accordance with bakery recipes.Properly frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.Prepared bakery and specialty products such as bagels, breads and pastries.Maintained highest standards of bakery product quality.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.Persistently strove for continual improvement and worked cooperatively as a team member.Consistently emphasized food quality and specialized baking techniques.Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.Expert in final plate preparation with authentic presentation.
Coursework in Pastry ArtsClasses in Restaurant and Facility OperationsCourses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International CuisineBasic Vocational Certificate: Pastry ArtsBasic Vocational Certificate: Prep CookNutrition courses
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