JAMES DUNCAN HILLARY

***** ****** ****** ***** ******, LA 70788

225-***-****

OBJECTIVE

Experienced cook actively seeking a position in the culinary field that will offer me the opportunity to

continue to learn and develop my skills and help me achieve my ultimate goal of becoming a master chef

EDUCATION AND TRAINING

Capital Area Technical College, 01/2012 - 05/2013

Culinary Arts Program

Graduation Date: May 17, 2013

Responsibilities Include:

Kitchen Chef

• Helped students prepare meals • Kept inventory of all supplies

Maître De

• Cleaned and prepped front of the house • Set table for fine dining.

• Assured drink stations were replenished • Cleaned tables when patrons were done

Baker

• •

Baked bread products from scratch Prepared all deserts from scratch

RESTAURANT SKILLS

Cook Supervisor, Kay-Patan Temp. Service, Baton Rouge, LA, 09/2005 - 02/2006

• Cooked for displaced families of AT&T employees

Shift Manager, McDonald's / Davlin Management, Plaquemine, LA, 08/2000 - 08/2005

• In charge of running the entire store while on the shift

• Responsible for managing ten to fifteen employees

• Ensured that all employees followed the food safety procedures implemented by the company

• Completed necessary paperwork, inventoried all supplies, evaluated cash drawers, and made bank

deposits.

MILITARY SERVICE

United States Navy, 03/1988 - 06/1998

Navy "A" School (Basic Food Preparation)

Navy "C" School (Advance Food Preparation and Baking)

Cooking Skills

• In charge of preparing three meals a day for a crew of 6,000 personal.

• Supervised a crew of fifteen people, seven cooks and about eight people to clean

• Maintained the kitchen and dishwasher areas

• Checked to ensure the nutrients essential were kept and followed at all times

• Ensured cooks prepared and followed armed forces recipes cards.

• Applied strict sanitation rules