My name is Caleb Gidcumb, I started in this industry when I was 17 as a busser and dishwasher. I am familiar with the industry and how it works and functions and how to save/make money in the back of house food operations. I have a great love for creating and serving excellent food, this is what brings me joy and brings me back to work everyday. My background and first training started with Italian cooking, it taught me how to multitask and the basics of cooking. I have worked side by side with world renowned and 5 star chef Frank Perrone I and have worked with him and his family for multiple years through frankies italian and now more recently amicis italian. During the years working with Frank and his family I took two breaks. One was to work with the award winning barbeque restaurant, helping that business start up and to learn BBQ. The second was to work at hotel restaurant to learn how to efficiently and cost effectively feed large groups of people at once. I love learning and that is my main objective during these next couple of years until I can start my own ventures.
Responsible for cooking pasta, sauces and filling up station for nightly dinner service. Available to work any station during any day of the week including morning prep in needed. Responsible for back of house operation in the absence of executive chef, daily staff meal and using ingredients to keep dinner service food fresh, rotating food stocking selves and wet storage when needed or available, labeling and dating prepped food to be in line with local and state health regulations, coming up with daily specials according to the staion i wasresponible for that day. Knowledge of cooking multiple meats including: seafood, filets, steaks, veal chops, veal shanks, chicken and veal sautes. Knowledge of cooking multiple soups and sauces including: alfredo, vodka, demiglaze, francesse, minestrone, pasta fagioli, tomato and imperial.
Here are the phone numbers of the individuals I have mentioned in my resume, feel free to contact them if any additional information is needed
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