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| | Click here or scroll down to respond to this candidateH: PHONE NUMBER AVAILABLE EMAIL AVAILABLEPROFESSIONAL SUMMARYAccomplished and energetic cook with a solid history of achievement incooking Motivated leader with strong organizational and prioritization.SKILLSe Time Management e Management of Personnel Resourcese Active Listening e Judgment and Decision MakingEXPERIENCETHE RIB HOUSEHead chef East Haven, CT January 2012 - November 2017e Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Inspect supplies, equipment, or work areas to ensure conformance to established standards.e Estimate amounts and costs of required supplies, such as food and ingredients. Record production or operational data on specified forms. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens orrestaurants in an establishment such as a restaurant chain, hospital, or hotel.U.S.S. CHOWDER POTCook Branford, CT June 2005 - September 2010 Grill, cook, and fry foods such as french fries, eggs, and pancakes.e Clean food preparation equipment, work areas, and counters or tables. Grill and garnish hamburgers or other meats such as steaksHARRY'S SPORTS GRILLSous chef North Haven, CT April 2009 - March 2010e Turn or stir foods to ensure even cooking.e Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Portion, arrange, and garnish food, and serve food to waiters or patrons. Estimate expected food consumption, requisition or purchase supplies, or procure food fromstorage. Prepare relishes and hors d'oeuvres.e Plan and price menu items.EDUCATIONGEDURI hvie Cence Hieh Cchaal |