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Click here or scroll down to respond to this candidateCandidate's Name
Street Address E Kenilworth Ave. Unit #111Palatine IL. Street Address
Cell: PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLEEducationCooking and Hospitality Institute of ChicagoGraduated August 2005 Le Cordon BleuAssociate degree of Applied Science; Culinary Arts Skills Understanding the importance in following a recipe, ensuring the consistent flavor profile of the product. Precise attention to detail during presentation ensuring consistent appearance. Able to learn quickly in a fast paced environment, as well as to work quickly and precisely while under pressure. Advanced knowledge in soup and sauce production. Maintaining a clean work space with a clean as you go philosophy. Up-to-date knowledge of safety and sanitation practices in the kitchen. Experience2015-17: Coopers Hawk Winery & Restaurant, Arlington Heights IL. Position: Saut Cook, Banquet CookDuties: As a saut cook (when opening the line) I was responsible for completing daily morning food prep lists and line setup for the lunch rush, while cooking and maintaining my station for the day. As a night cook I was responsible for stocking my station, cooking the dinner rush, and cleaning all parts of my station. As a banquet cook I was responsible for my part of the food prep, cooking, and presentation of dishes for each course of the event. The events varied in the complexity of the menu, but usually consisted of: Appetizers, soup, salad, main course (protein, starch, vegetable), and dessert.2012-'14: Feast Of Eden Cafe, Palatine IL.Position: Line CookDuties: Responsible for daily morning food prep and line setup, cooking the lunch rush, daily inventory, and cleaning and closing the line. Part of the catering crew and was involved with the prep, delivery, and presentation/service of the specific event under the instruction of the client. Held a knowledge of the menu and able to answer any patrons questions.2004-'12: Wayne's Pizza, Arlington Heights IL.Position: Assistant Kitchen ManagerDuties : Responsible for monitoring daily monetary transactions between customers and employees, including all other employee customer relations. Accountable for nightly sales totals, register balances and cash drops. Responsible for receiving weekly purveyor deliveries, ensuring all was accounted for. Was responsible for the completion of all daily opening and closing procedures for each station in the kitchen, daily food prep, and was required to make a consistent and quality product during high volume shifts.2004: Community Nutrition Network, Rolling Meadows IL. Position: Cook/CoordinatorDuties: Responsible for keeping accurate inventory, and receiving weekly purveyor deliveries ensuring all was accounted for, serving hot lunches to the seniors in the cafeteria, while maintaining the kitchen and equipment in a clean and sanitary fashion. I also managed the meals on wheels program making sure those who couldn't join us, still received a good meal at home.2002-'04: Bennigan's Grill & Tavern, Normal IL.Position: Line Cook, Shift SupervisorDuties : Daily responsibilities varied according to which position I was assigned. Daily line cook duties included: opening and/or closing the line, daily prep, and able to work any station during high volume service. Was responsible for training new cooks, as well as training existing cooks on new menu items, evaluating performance, and reporting problems; a liaison between the line cooks and the kitchen manager. |
