Candidate Information Title Line Cook Kitchen Equipment Target Location US-RI-Providence Email Available with paid plan Phone Available with paid plan	20,000+ Fresh Resumes Monthly     View Phone Numbers     Receive Resume E-mail Alerts     Post Jobs Free     Link your Free Jobs Page     ... and much more Register on Jobvertise Free
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58 QUINCY STPROVIDENCE, RI PARAGONStreet Address  234 THAYER STPROVIDENCE, RI Street Address
January Street Address  - October 2011 LineCook- Maintained a clean work environment that meets sanitation standards- Provided detailed knowledge of menu items and specials- Confirmed all opening and closing dutiesEMAIL AVAILABLE - Cleaned kitchen equipment and operated industrial/commercial appliances- Assisted management with food preparation, ordering, and cost affective situations- Execute daily menu itemsPHONE NUMBER AVAILABLECHAPEL GRILLE3000 CHAPEL VIEW BLVD CRANSTON, RI 02920October 2011  March 2013OBJECTIVE Banquet/Line Cook- Prepared all food items for lunch and dinner including specials- Participated in catering servicesPassionate and experienced chef in - Improving presentation various backgrounds for 20+ years.- Prepared meats, poultry, and vegetables for broiling, grilling, Proficient in many different cooking peeling, cutting, washing, cleaning, mindful of crosstechniques such as presentation, contaminationtaste, and perfectionist for quality. - Oversaw daily inventory, ensuring stock and replenishment Efficient in visual aesthetics related - Undertake basic cooking duties to food garnishing, and plating.Detailed-oriented chef, and anLOS ANDESamazing asset to any kitchen.903 CHALKSTONE AVE PROVIDENCE, RI 02908April 2013  March 2016 Catering/Line Cook- Responsible for high-end garnishingSKILLS - Trained, and managed other line cooks- Prepared food properly and carefully in response to customer requests or allergiesAmerican, Italian, Latin-American, - Worked with staff to ensure success French cuisine, adaptability, problem - Executed recipes closely and abide by serving guidelines solving recipes, ingredient - Menu suggestions, and improving presentation/quality knowledge, prepping, station setup, - Breakdown culinary stations, cleaning, and sanitizing quality control, multi-tasker, pairing, - Performed other basic cooking duties F E LIX M. BATISTAPROFESSIONAL EXPERIENCEteam worker/building, cost control, - Responsible for using correct portions (i.e., cutting, prep, serve) bi-lingual, creative and an energetic - Ensuring prompt satisfaction to all customers and restaurant work attitude. needs- Participated in large parties, or cateringTPC NORTON MASSACHUSETTS400 ARNOLD PALMER BLVD, NORTON MA 02766March 2020  PresentCatering/Line Cook- Maintained a clean work environment that meets sanitation standards- Provided detailed knowledge of menu items and specials- Confirmed all opening and closing duties- Cleaned kitchen equipment and operated industrial/commercial appliances- Worked with staff to ensure success- Executed recipes closely and abide by serving guidelines- Executed daily specials and seasonal food preparation EDUCATIONMOUNT PLEASANT HIGH SCHOOL, PROVIDENCE RI1989-1993REFERENCESIoanni Degaitas, Sous Chef at TCP Boston PHONE NUMBER AVAILABLE Cesin Curi, Owner/Chef of Los Andes PHONE NUMBER AVAILABLEOther references available upon request2