MICHAEL BOATENG **** Matthews Avenue Bronx, NY ***67 347-***-**** abl3t8@r.postjobfree.com

LINE COOK

PROFESSIONAL PROFILE:

A seasoned “hands on” cook with unparalleled success in all areas of fine dining preparation, managing back of the house food and maintenance operations and preparing high volume gourmet meals applying strong organizational, analytical and interpersonal skills. Demonstrated ability in “running a tight ship” in manpower management leading by example. Knowledge of MS Word, Excel, PowerPoint. Able to eliminate waste and motivate a profit centered wait and cooking staff to achieve above and beyond industry standards, Regarded as a talented, dedicated no nonsense get it done now and get it done right professional.” Recognized for integrity, work ethic, “people” skills and commitment.

EXPERIENCE:

SUPERVISOR Back of the House / LINE COOK, THE RITZ CARLTON HOTEL (the luxury brand property of Marriott International), White Plains, NY 2008 – Present

● Originally hired as a dish washer and then promoted very quickly to cook for and serve a high net worth clientele generating $700,000 in new food sales weekly with residuals.

● Collaborates with the head chef in creating and preparing specialty dishes according to recipes and specific methods applicable to the type of cooking applying knowledge of food and tastes.

● Fashions gourmet garnishes creating distinctive “look” and appeal.

● Directs the interviewing, hiring and training of dishwashers and cleaners in product knowledge, product technique and customer service methodologies – known as fun to work with!”

● Entrusted with a signature purchasing authority of $43,000 monthly for supplies and cleaning ingredients.

● Sets work schedules, approves vacations, shifts workers due to sickness and performs work evaluations recommending promotions and wage increases to senior management.

● Trains cooking interns in the art of fine dining and food preparation (observes and tastes) making changes, corrections and completions as needed.

● Reads menus to estimate food requirements and then ordered supplies from storage, measuring and mixing ingredients according to the recipe utilizing a variety of kitchen utensils and equipment.

● Exercises showmanship in food preparation providing a pleasurable visitor experience.

● Oversees assistant cooks engaged in preparing, cooking and serving meats, sauces and whole foods.

● Maintains key relationships with individuals from diverse cultures and status groups.

BACK OF THE HOUSE BUSSER, JUNIORS RESTAURANT (recognized for their “World’s Famous Cheesecake”), New York, NY 2007 – 2008

● Prepared stations and assigned sections for service set up and break down ensuring silverware, glasses, napkins and table cloths are impeccable.

● Provides the utmost in customer service greeting customers soon after the host/hostess seated them.

● Assisted food runners when needed ensuring diners were served in a timely manner.

EDUCATION / PERSONAL:

B.S., Culinary Arts & Food Management (Dean’s List), Westchester College, Valhalla, NY (edg) 2014 Voracious reader of food, culinary and trade periodical; enjoys a regular physical fitness regimen.