Professional Certification:
Associate of Occupational Studies Degree in Le Cordon Bleu-Culinary Arts
Professional Resume:
STRENGTHS
- Knowledgeable in all areas of food preparation
- Willingness to learn new skills, and eagerly accept new challenge
- Able to adapt to changing environments and situations
- Able to effectively meet established deadlines
- Great attention to detail
EMPLOYMENT HISTORY
Sous Chef, Colette’s Catering, Fullerton, CA 2008-Present
Ø Food Production including corporate accounts, banquets, private parties, on site events
Ø Quality control, portion control, inventory control, ordering, scheduling
Head Chef, Boys Scouts of America, Santa Ysabela, CA 2008 – 2008
Ø Daily preparation of meals for 500+ scouts and staff three times a day,
Ø Menu planning and ordering
Ø Training and supervision of on-site staff
Ø Quality control, safety, and sanitation
Private Chef, Spherion Staffing, Palm Desert, CA 2007-200
Ø Cooking and serving to county clubs, high end retail stores (Bristol Farms), private residences
Line Cook, Atria Hacienda, Palm Dessert, CA 2006 – 2007
Ø Prepare all pantry items for lunch and dinner service
Ø Bake desserts
Ø Maintain salad bar
Ø Assist head cook as needed
Sous Chef, Carson Nugget, Carson City, NV 2004 - 2005
Ø Responsible for the buffet restaurant and 700 seat banquet facility
Ø Supervised twenty-two front of the house and back of the house personnel
Ø Assisted the executive chef with development of seasonal menus
Sous Chef, Silverado Casino, Fernley, NV 2004 - 2004
Ø Supervised line cooks
Ø Preparation of the meals in the coffee shop
Ø Assisted kitchen manager with development of new menu items
Ø Daily and weekly inventory of meats and vegetables<
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