Objective
I am writing to express my interest in obtaining a position with your organization that will allow me the opportunity to utilize my range of skills in a working environment. In addition to performing any job that I take on with pride and diligence, I am a team player, and work well without supervision. Beyond my culinary capabilities and education, I have a heart for people, and an endless passion for cooking. Also, as an employee, my mission is to continually enhance my career and place of work, and always maintain personal and professional integrity.
Experience
Jackson’s Bistro, Tampa, Fl. Jan. 2003 - Mar. 2006 Utility Aide
One of the top restaurants on the Tampa waterfront since 1997. Upscale white table cloth restaurant and patio deck bistro.
> Assisted Chefs with prepping and cooking
> Maintained cleanliness of station, cookware and utensils to surpass health regulations. > Learned meal variety required to meet customer expectations for the multiple venues. Metropolitan Ministries, Tampa, Fl. Aug. 2003 – Oct. 2003
Head PM Cook Serving financially disadvantaged and homeless families
> Created menus and meal planning daily for more than 500 residents
> Responsible for key evening meal
> Assisted with preparing and serving other meals
> Maintained accurate inventory and ordering. Bern’s Steakhouse, Tampa, Fl May 2002 – Oct. 2003. Prep Cook
World-class, high end dining.
> Assisted sou chefs with preparing proprietary sauces and stocks from scratch.
> Prepped large volumes of individual food orders to meet the high specs
> Maintained consistent standards to surpass health and safety requirements
University Village Retirement Center Tampa, Fl. Oct. 1999 – Oct. 2002 Dietician Aide One of the top-rated senior retirement communities in Florida
> Worked directly with dietitian to develop menus.
> Prepared and delivered healthy meals to elderly citizens daily.
> Monitored customer satisfaction and upgraded processes accordingly.
Education
Treasure Island Culinary Arts School, San Francisco, Ca. 1996 - 1997 Certification in Advanced Culinary Arts Advanced Culinary Institute. This continues to be the only advanced culinary training center in the Job Corps system and attracts trainees from around the country. The program’s trainees operate a “fine dining” restaurant that offers gourmet quality food.
Certification
Received Food Handlers card.
Received a Bistro Degree and an advanced Culinary degree.
Skils
* Receive food ingredients and supplies from main kitchen and pantry as required for daily operations.
* Review production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.
* Season and prepare a wide variety of foods such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes.
* Slice, grind, and cook meats and vegetables using a full range of cooking methods.
* Test foods being cooked for quality.
* Carve and display meats, vegetables, fruits, and salads; replenish service lines as necessary.
* Prepare and bake simple pastries and rolls.
* Record inventory of supplies and order stock from main storeroom; estimate daily and weekly requirements and replenish items as appropriate.
* Cater special events as required.
* Maintain clean work areas, utensils, and equipment.
* Instruct and functionally supervise the activities of other employees performing the same or related duties.
* Attend to day-to-day problems and needs concerning equipment and food supplies; detect and ensure disposition of spoiled or unattractive food, defective supplies/equipment, and other unusual conditions.
* Prepare special diets according to prescribed standards
* Perform miscellaneous job-related duties as assigned.