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Click here or scroll down to respond to this candidateCandidate's Name
City of Refuge Culinary Arts InternLithonia, GA Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLE#readytoworkAuthorized to work in the US for any employerWork ExperienceCrew MemberCheckers Drive-In Restaurants, Inc. - Lithonia, GA November 2019 to PresentMaking sandwiches on the lineCity of Refuge Culinary Arts InternAtlanta Job Corp -Culinary Arts - Atlanta, GAJuly 2010 to November 2014I finished with a culinary degreeEducationHigh school or equivalentCovington AcademyMay 2011Skills Culinary Experience Banquet Experience Catering Cooking Basic Math Customer Service Phone Etiquette Restaurant Experience Busser Microsoft Word POS Kitchen Experience Maintenance (3 years) Kitchen Management Experience Food Preparation Retail Sales Host/Hostess Food Production Food Safety Inventory Control Restaurant Management Menu Planning Food service Restaurant experience Kitchen management Cooking Menu planningCertifications and LicensesSecurityJanuary 2005 to PresentAdditional Information Developed interpersonal and communication skills, having dealt with a diversity of professionals, clients, and staff members. Self-motivated: able to set effective priorities to achieve immediate and long-term goals and meet operational deadlines. Adapt easily to new concepts and responsibilities. Function well independently and as a team member, respond best in fast-paced, high pressure environment.Tools and Technology: Commercial use cutlery-knives Commercial use ovens-brick ovens; Commercial cooking ovens Commercial use food choppers or cubers or dicers- Choppers; dicers Commercial use grill- Grills Cappuccino or espresso machines- cappuccino machines; espresso machines Commercial use blenders- blendersTasks: Clean and sanitize work areas, equipment, utensils, dishes, or silverware. Store food in designated containers and storage areas to prevent spoilage. Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers or orders or supervisors instructions, following approved procedures. Take and record temperature of food and food storage areas, such as refrigerated storage cabinets. Portion and wrap the food, or place it directly on plates for service to patrons, Weigh or measure ingredients. Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads. Skills: Active listening- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at the inappropriate times. Monitoring- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or to take corrective action. Speaking- Talking to others to convey information effectively. Coordination- Adjusting actions in relations to others' actions. Time Management- Managing one's owns time and the time of others. Critical Thinking- Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. |
