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Click here or scroll down to respond to this candidateCandidate's Name
Groton, Connecticut Street Address PHONE NUMBER AVAILABLE EMAIL AVAILABLEObjectiveTo use my passion for the culinary arts along with my 14 years of valuable kitchen experience and leadership to thrive in hospitality. Power Skill Teamwork and collaboration. Professionalism and strong work ethic. Training and Mentoring. Leadership. Intermediate Communication skills in Spanish of most dialects.Hard Skills Banquet Management, Kitchen Management, Training, Leadership, High Volume Food Service, Catering Operations, Food Safety ExperienceSous Chef, The Griswold Inn, Essex, CT3/20236/2023Breakfast Line Chef, The Shipwright's Daughter, Mystic, CT 7/2021 10/2022 Cooked and prepared from scratch breakfast and brunch at a Farm to Table restaurant in a busy upscale restaurant. Worked the full line and Pantry Station on my own during weekdays. Lead service and expedited Breakfast and brunch from both the pass and hot line as required. PM Kitchen Supervisor, Fiddleheads Co-Op, New London, CT 3/20212/2023 Preparing, cooking, and assembling pick up style meals for costumes to grab and go. Following recipes and food safety procedures for dietary restrictive items. Creating a daily prep list, assigning duties to PM kitchen staff. Communicating to the Kitchen Manager important updates with stock quantity, equipment problems and training. Line Chef, Pauls Pasta Restaurant, Groton, CT6/20191/2020 Cooked and food prepped. Assisted the owner and stepped into any position that was needed. Line Chef, Octagon Restaurant at Mystic Marriot, Groton, CT 6/20177/2018Octagon at Mystic Marriott - Groton, CT Met the demands of a fast-paced Kitchen line in an upscale American steakhouse. Worked on operations for banquet events with a capacity up to 800 guests. Line Chef, The Griswold Inn Restaurant, Essex, CT10/20156/2016 Studied and honed my culinary skills. Expanded my knowledge of traditional and modern culinary techniques. Line Cook, Mias Prime Time Caf Restaurant, Pawcatuck, CT 6/201510/2015 Gained leadership skills focusing on efficacy and efficiencies. Set up and prepared line for breakfast, lunch and dinner service. Created innovative daily specials expanding my culinary creativity. Trained new staff to execute consistent aesthetically portioned dishes. Line Cook/Prep Cook, Pauls Pasta Restaurant, Groton, CT 10/20105/2015 Successfully learned all aspects of function within the kitchen. Learned scratch cooking and necessary food prep skills. Prioritized and achieved meeting the demands of restaurant service. Assembled uniform dishes for high volume service; up to 650 guests. Line Cook/Prep Cook, Ninety Nine Restaurant, Norwich, CT 5/20098/2010 Learned basic food preparation and safety.EducationLedyard Highschool Food Manager Certification, ServeSafe 2021Accomplishments Eagle Scout Award, Boy Scouts of America, 2008 TIPS Certification (CT), 2008 ServeSafe Certification (CT) 2021 |
