OBJECTIVE & SUMMARY

To secure a position in which my 25 years of experience and

will be an asset. A dedicated professional with education and

experience to provide the best service possible. A hard worker

with a can do attitude with the ability to learn new thigs quickly.

11years of experience in high volume, fast paced kitchen. Bilingual

ACHIEVEMENTS

I began working in Bellagio in 1998 leaning into 2009.

My initial job title was Housekeeper where I received a certificate

of employee of the month. Sometime around December of 2000,

I transferred to the kitchen as a dishwasher. In 2004, I was given

the opportunity of becoming a cook helper. I learned through

observation which resulted in a promotion around 2006 or 2007,

as a line cook. After Bellagio I work for various places such Aria,

New York, New York and Wynn. All jobs pertaining to the kitchen.

To solidify myself in my chosen career. I enrolled and

graduated from Le Cordon Blue Culinary Arts School, in 2013.

EDUCATION

Culinary Arts Degree Le Cordon Blue School 2013

High School Escuela Nacional de Comercio 1987

EXPERIENCE

LINE COOK WYNN HOTEL & CASINO 2012 – 2013

Execute station products with excellence and care.

Maintain a clean and healthy environment to

enhance customer experience.

Assist others as needed to ensure expedited

service of hot food.

Line cook New York New York 2010 – 2012

Establish station quality standards and procedures.

Assist Sous Chef as needed.

Provide station items with expedited quality service.