Shawarn Nelson

ShawarnNelson

**** ******* **.,

Oxon hill,

Md20745

(H) 301-***-**** (C)

202-***-****

acoybs@r.postjobfree.com

Professional Summary

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.

Skills

Hospitality and service industry background.

Strong attention to safe food handling procedures.

Cooking techniques include preparing foods by grill, pan or deep fryers, and hand made cold or hot deserts.

Baking skills include Beautiful presentation of meat, fish poultry dishes with flash boiled al dente style vegetables.

ATTENTIVE to freezer, and storeroom first in - first out methods of stock usage. Able to inspect fresh produce, receive,and store away as required.

Work History

LINE COOK / LEAD - STEWART03/2008

to 04/2014

Gaylord RESORT / Marriott HOTEL – NATIONAL HARBOR,

200 Water Front St. Oxon Hill MD. 20745

Prepared cook to order food items for patrons of the National Pastime Sports bar and grill, consistently and in compliance with menus, portioning, cooking and visual presentation.

Verified proper portion sizes and consistently attained the high food quality standards that was demanded of the sous chef.

Maintained a skilled kitchen staff of Stewarts by properly training, coaching, and counseling employees.

PRODUCTION CHEF MANAGER04/2003

to 03/2008

NEW UNITED CHRISTAIN ACADAMY DAYCARE – GOOD HOPE RD. N.E. WASH DC

Prepared hot/cold nutritious meals consistently in compliance with dietary recipes, portioning, cooking and waste control guidelines for daycare toddlers and after school students.

Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.

Verified proper portion sizes and consistently attained high food quality standards.

PRODUCTION CHEF01/2000

to 05/2003

DC CENTRAL KITCHEN – 2ND & D.ST. NW WASH D.C.

Prepared over 1500 hot food items daily for mobile delivery to contract consumers at schools, retirement homes, etc., consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Verified proper portion sizes and consistently attained high food quality standards.

Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.

Education

High School Diploma: N/A1986H.D. WOODSON HIGH SCHOOL-

E. CAPITAL ST. N.E WASH D.C.

Culinary Arts Certificate

Coursework in Hospitality Management

Coursework in Professional Cooking and Baking

Food Services Technology classes

Coursework in Hospitality Management

FOOD HANDLER'S / SERVE SAFE CERT.: COLINARY ARTS2002D.C. CENTRAL KITCHEN-

2nd & D. st n.w.wash D.C.

Certifications

STATE OF MD. SERVE SAFE FOOD HANDLERS CERTIFICATION, EXP DATE, 2016.

Contact this candidate