Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.Line Cook with 2 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment. Worldly, ambitious and highly skilled in ethnic cuisine with a strong understanding of flavor profiles. Studied under Chef David of Cortona Italian Restaurant for 2 and a half years. Chef Connie Brown(Mother) of Whole Foods for 20 years. Seeking a Executive Chef or Kitchen Manager position in the future.
Created 2 Pizzas that were added and are currently being served at Cortona Italian Restaurant.
Trained new employees.
Ensured first-in-first-out system with all ingredients labeled and stored properly.
Supported all kitchen operations when chef was absent.
Maintained daily cleanliness of broiler and fryers.
Answered telephone calls and responded to inquiries.
Ensured freshness of food and ingredients by checking forquality, keeping track of old and new items and rotating stock.
Executed daily production lists and goals.
Helped with preparation, set-up, and service for catering events.
Prepared meals in private homes according to employers' recipes or tastes.Stocked, organized and cleaned kitchens and cooking utensils.
Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Followed proper food handling methods and maintained correct temperature of all food products.Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.Continually supervised the training and cross training of all pizza, pastry, and salad staff for all phases of preparation.Set up and performed initial prep work for food items such as soups, sauces, special dishes, desserts, and salads.Mixed, weighed and proofed ingredients in accordance with bakery recipes.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Expert in final plate preparation with authentic presentation.
Graphic Design workshop
Graphic Design for Print Media workshop
Workshop on Photoshop for Designers
Studio Art courses
Computer Science courses
Computer and Art Design courses
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