Worked in various types of kitchen - banquet, bake shop, high-volume, hospital, fine-dining, etc.
Supervisory experience in kitchen and brigade style system.
Proficient in baking science and pastry arts.
Catered to special dietary patients through menu modification and food preparation in Camp Pendleton Naval Hospital's Nutrition Department.
Familiar with general sanitation guidelines and regulations through work experience and extensive education.
Participated in the teaching of weekly training in the U.S. Navy's culinary field.
Maintained excellent sanitation in food service areas, resulting in three consecutive outstanding preventive medicine technician inspections.
Contributed to the U.S.S. Enterprise's award as runner-up for the 2001 Captain Edward F. Ney Memorial Award for Food Service Excellence.
Ensured positive results during annual friends and family day cruise, feeding in excess of 6,000 personnel.
Provided superb culinary service to the crew, friends, and family members during Christmas and Thanksgiving Extravaganzas.
Produced 50-600 plates of desserts for large parties.
Executed product presentation for banquets, room service, buffet, and restaurants.
Utilized recipe guidelines for desserts and baked goods.
Utilized a variety of ingredients for experimentation and execution of new or traditional recipes.
Prepared menu items for meal periods.
Supervised an estimate of 7 to 9 Cook's Assistants per shift.
Executed the final quality of food products before serving.
Implemented new ways of incorporating different ingredients in certain products.
Developed new techniques and skills to update the quality of menu items.
Managed operations when handling up to $1,000 daily in sales and opening and closing food department.
Supervised five team members by delegating responsibilities and providing training.
Demonstrated excellent customer service skills while serving food.
Maintained high standards of food quality and presentation.
Directed the food service attendant's to specific duties in the kitchen.
Supervised employees by providing guidance and training and delegating responsibilities to ensure high quality standards were met.
Maintained food and snack inventory for proper distribution.
Planned menu items according to diet plans made for 50-60 individual patients per day.
Collected and recorded total amount of money made for each meal time.
Ensured accurate daily balances of cash meal inventories.
Calculated ingredients needed and controlled food portions.
Operated a wide range of kitchen equipment.
Prepared fruits, vegetables, meats, and salads by roasting, frying, broiling, boiling, and cutting.
Understood basic service techniques; measured, weighed, blended, and mixed various food.
Assigned workers to specific tasks and evaluated work progress of personnel.
Lifted over ninety pounds of bread dough in a mixing bowl to make dinner rolls.
Prioritized patient dietary and medication needs.
Validated items on tray for a specific diet menu before serving the patients.
Operated and managed Navy messes and living quarters established to food and accommodate Navy personnel: assists supply officers in ordering, storing, accounting for, and preparing food.
Maintained and cleaned food service preparation and service areas and associated equipment.
Knowledge of the causes and transmission method of foodborne diseases and the relationship to safe temperatures, storage, preparation, and serving of food.
Understands basic nutritional contribution of food.
Staffed reception facilities.
Applied advanced culinary and service techniques.
Maintained certification in applied food service sanitation.
Established work schedules and serving line procedures.
Provided training opportunities.
Initiates performance evaluation and counseling.
Assisted in maintaining cost control procedures and the ordering, maintenance, and rotation of stock.
Johnson and Wales University - AS Baking and Pastry Arts (Garnish Your Degree), Feb. 2012.
ACF Certified Pastry Culinarian (CPC) certification, May 2012.
Member of the Nutrition Society Club.
Coursework in Food Safety and Sanitation Management, Food & Beverage Cost Control, and Nutrition.
Coursework covering a wide range of baking & pastry arts - Cakes, Chocolates, Hot & Cold Desserts, Knife Skills, Classic Pastry, Pies & Tarts, Entremets, etc.
Volunteered at the opening of the new Four Seasons Hotel for one whole day in Denver.
San Jose State University - BA Religious Studies, May 2010.
24 hours of Service Learning in Psychology 103: Social Psychology at Mission Elementary School - Fifth Dimension Program.
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