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Click here or scroll down to respond to this candidateCandidate's Name
Street Address North 10th Street Apt# 321Arlington, VA Street Address
Email: EMAIL AVAILABLE Phone: PHONE NUMBER AVAILABLE Objective: To obtain a culinary position in an upbeat restaurant or mass food production company that focuses on regional cuisine, team work and customer service. Experience:Hilton SpringfieldBanquet Sous Chef. Springfield, V.A. 04/18- 4/20The Hilton Springfield hotel in Springfield, VA, offers event space for up to 500 people. As the Banquet Sous Chef I lead a team of cooks that turn out gourmet buffets and plated menus.Developed and executed numerous menus in coordination with the Executive Chef for a variety of occasions, displaying a flare for current food trends and techniquesAssisted with managing all departmental financial reporting and budgeting Maintained a well informed staff through conducting routine refresher courses and training sessions prepared by HRResponsible for all daily function of food service operations in absence of the Executive Chef.Secret Chopsticks Arlington, Virginia 10/15- 4/18Kitchen Manager/AM Culinary ManagerResponsible for pre-opening restaurant setupPurchasing and receivingPrepare intricate Chinese plating for tastingsOversee operations of the shiftManages assigned staff for scheduling and performanceDirects food production and plate preparationEnsures cleanliness, proper food handling, and storage practicesStrong problem solving, communication, and organizational skills District Fish WifeLead Chef Union Market, Washington D.C. 2014-2015Create seasonal seafood dishes from sustainably sourced regional fisheries.Perform prep work, portioning fish, grill work, saut, fry, prepare fresh soups, salads, and unique sauces and compotesMaintain a clean, sanitary kitchen in an open air marketSafe Serve Food Protection Manager Certification La Madeline Caf Tysons Corner, VA 2012-2014Lead ChefPrepare all items on the menu in a high paced/volume cafe in a top mall in the metro area.Oversee all daily production and maintain logs of food inventory, purchasing and receiving.Maintained organized and sanitary work area at all times. American Tap RoomChef Torment Clarendon, VA 06/11-05/12Opened a new restaurant and worked as line cook in a popular urban destination. Able to cover any station on the restaurant line, such as grill, saut, cold appetizer, fry or desserts.Prepared food items at each station, ensure the station is ready for service and able to make all components on the station, such as: sauces or compotes.Perform prep work for the kitchen, this included butchering, portioning meat and fish, making stocks and soups, cutting vegetables or preparing select menu items. Tasty Treasures catering & eventsChefs Assistant Springfield, VA 05/09-currentPerform a variety of basic kitchen duties to include the following: prep vegetables, grill, saut, a roast and braised meats, ensuring all food items are prepared to specification and temperature.Bake a variety of pastries to include: pie, tarts, yeast doughs, quick breads and cakes.Use array of knife carving techniques to create floral displays of fruits and vegetables. |
