Former Box Service Chef of at the Hollywood bowl and Banquet Cook
at JW Marriott Ritz Carlton.Member of Patina Restaurant Group for Five years. Expertly trained in classic French cuisine at Los Angeles Trade Technical College.
Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.
Rays and Stark Bar
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.Prepared healthy, enjoyable breakfasts and dinners for diners.Enforced appropriate work-flow and quality controls for food quality and temperature.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.Displayed a positive and friendly attitude towards customers and fellow team members.Mixed, weighed and proofed ingredients in accordance with bakery recipes.Expert in final plate preparation with authentic presentation.Reduced food costs by [number] percent by expertly estimating purchasing needs and buying through approved suppliers.Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
As a Banquet cook use a repertoire of cooking methods, including poaching, braising, charbroiling, saute, and par-cooking.Required to cook short-order dishes, particularly in the case of breakfast items such as omelets or waffles. Cook and displaying certain foods such as elegant presentations of meats and vegetables or fruit platters.
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Prepared healthy, enjoyable breakfasts and dinners for diners.Set up and performed initial prep work for food items such as soups, sauces and salads.
Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International CuisineBasic Vocational Certificate: Prep CookNutrition courses, Classic French cuisine.
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