Objective
To Aquire A rewarding and challenging position in the maritime industry where I can utilize my skills and benifit from A new learning curve.
Experience
California Conservation Corps.-Ukiah, CA.-2/95 thru 2/96- (kitchen crew leader) As kit. crew leader I planned menus, created recipes, coordinated food handeling, prep, and service for 50+ people 3 times daily. Also administered several hours of kitchen and food handeling safty to staff each month.
Amigos on the River- Anderson,CA.-4/96 thru 7/97-(prep/ line cook)-mngr: Howie freeman- 530-365-6142
I worked the line during lunck and dinner, and maintained prep par levels.
Travel Centers of America-Redding, CA.-2/97 thru 5/99-(lead brkfst cook)-mngr: Chyrl Bodine- 530-221-4760
I opened and worked the breakfast shift, and maintained prep par levels
Pio Loco- Redding, CA.- 6/99 thru 8/2000- (prep/ line cook)- owner: Chef Jeff Ceasaro - 530-246-2111
I worked the line for lunch and dinner, and maintained prep par levels.
Red Lion Inn- Redding, CA.- 8/2000 thru 9/2001- (lead dinning room chef)- mngr: Exec. Chef Lino Briones - 530-221-8700
I was responsable for all prep, making all dinner covers, menu creation and rotation, fresh fish management, weekly fish and produce ordering.
Country Kitchen - Redding, CA.- 7/01 thru 10/02- (prep/ line cook)- mngr: Diane Henges - 530-223-5438-
I worked the omlete station during brkfst and prep par levels during lunch.
Autumn House Restaurant- North Bend,Or- 3/03 thru 5/04- (lead brkfst cook)-owner: Chef Joe Zamora- 541-751-1419
I opened and worked the brkfst shift and maintaines prep par levels.
Peppermill Restaurant- Las Vegas, NV.- 6/04 thru 10/05 (broiler cook/ Assistant Chef)- mngr: Exec Chef Marcos Galvin- 702-735-4177
I worked the broiler during dinner, and maintained prep par levels
Suede Restaurant & lounge - Las Vegas,NV.- 12/05 thru 3/07 - (Exec Chef/ bar manageer) - owner: Paul San Philipo - 702- 379-6969
I was responsable for all aspecs of the kitchen, hireing and fireing, staff training and schedules, all ordering and recieving, any and all problem solving, entertainment and vendor payouts, party booking, coordination, service, and billing.
Education
Anderson Union High School Diploma, class of 1991.
college credits: "fundamentals of nutrition and fitness", shasta community college.
Certification
"Food handlers card" issued at Coos County Public Health card #9628, exp oct/17/2010
Skils
Thru working in various kitchens for 12 years I have aquired skills and knowlege in the areas of butchery, baking, saucier and soups, recipe and menu creation, food cost breakdown, creating adjusting and maintaining an invintory, fresh seafood management, some special dietary needs. I have accumulated hundreds of base recipes. I have learned A sence of versatility of food preparation techniques and personal organizational skills that have proved to put me in the leading talent pool in the kitchen.
Work Refferences:
Joe Zamora- North Bend, OR. 541-751-1419, owner/operator of the Hiltop House fine dinning, and the Autumn House Cafe
Mary Randal, Waitstaff supervisor- Peppermill Restaurant, Las Vegas, NV. 702-735-4177
Marcos Galvin, Exec. Chef, Peppermill Restaurant, Las Vegas, NV. 702-735-4177
Jim Whitcomb, Prior Management of Suede Restaurant and Lounge, 702-456-6327
Rhonda Martin - bookeeping Suede Lounge, Las Vegas,NV.-702-596-4528
John Joosten- Sysco Food Systems of Las Vegas
Cell: 702-768-1906
office: 702-632-1800