Professional Certification:
ServSafe Certification 01/08
Professional Resume:
Jordan Trask
37 Blue Moon Lane
Honesdale, PA 18431
Phone: (570) 342-3012
Email: trask238@hotmail.com
OBJECTIVE
I am seeking a full-time position with a reputable individual, family or professional group that offers a dynamic, creative environment which allows me to express my creativity and still has an air of the structure and discipline of my art. Having grown a bit weary of the "rock-star" life of a public chef, I am now seeking a more focused and rewarding career in the private kitchen.
QUALIFICATIONS:
With twenty years of solid work experience, preceded by a fundamental education in the culinary arts, I have performed in nearly every capacity within the industry. I require minimal to no supervision and can easily lead a team of like-minded people. I have no fear of public speaking, nor of trying anything new. While I lack the traditional lengthy educational background, I have learned most of what I know through actual experimentation, application and practice.
EDUCATION
1986 - 1990 High School Diploma, B.C.S.S.V.T.S. - Mt. Holly, NJ
Specialized Focus in Culinary Arts
01/08 Fully completed ServSafe Certification Course, Management Level
EMPLOYMENT
11/07-Present Sous Chef, Settler’s Inn - Hawley, PA
Employed full time as the executive sous chef. Responsible for the preparation
and service of classical farm-to-table fare. Duties also include inventory control,
line supervision, ordering and receiving, and other management functions.
06/07-08/07 Sous Chef, Hilton Garden Inn - Effingham, IL
Prepared and served a full menu of American/Asian fusion cuisine.
09/06 - 06/07 Pantry Chef, Firefly Grill - Effingham, IL
Prepared a variety of Thai, Greek, Italian and classic American appetizers, soups and salads.
10/05-9/06 Pantry/Pastry Chef, The Marigney Brasserie - New Orleans, LA
Handled the preparation of French Creole cuisine and desserts, with a strong
focus in seafood and brunch.
12/03-07/05 Line Chef, Gene’s Mousetrap - New Orleans, LA
Employed full-time preparing and serving French Creole and Savage cuisine.
(It should be noted that this business no longer exists, as Hurricane Katrina
destroyed the building)
10/00-11/03 Line Cook, Ground Pati - Covington, LA
Worked full-time as the closing line cook. Responsible for nightly preparing an entire menu of classic
American cuisine for dinner service, followed by full closing duties.
06/87-10/00 From the age of fifteen until I got my first real break at the Ground Pati, I traveled North America extensively, working where I could and learning whatever anyone would teach me. The result is a list of previous employers that would simply be far too long to put here. Specific references available upon demand.
:
Company Description:
The goal of what I have in mind is simple:
To provide healthy, exciting meals by utilizing locally grown, sustainable organic ingredients but also not letting the opportunities to try something new and exotic to pass us by.
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