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Line Cook

Location:
United States
Posted:
January 23, 2016

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Resume:

Objective: I plan to obtain a position where I can use my knowledge and education to contribute to the success of a business, and to add to my skills.

Culinary Certificates

Advanced Culinary Certificate (Expected Completion: January 2015) Line Cook Certification (2015)

Baking and Pastry Certification (2014) Basic Culinary Completion Certificate (2013)

ServSafe Certification (Expires 2017) ServSafe Alcohol Certification (Expires 2018)

Technical Skills:

Knife skills: dice/mince/julienne/chiffonde Excellent plate presentation skills On-time and dependable

Knowledge of specific herbs, spices, and wine Great listening skills Fruit/Vegetable washed and prepared

Ability to execute orders quickly Salad prep and dressing Inventory/ Quality Control

Followed proper sanitation and hygiene protocol Worked well under pressure Mother sauces and sub sauces

Operated/troubleshooted dishwashing machine Prepared appetizers/canapes Operated grill and deep fry station

Baking breads, pastries, and cakes Designing and plating of desserts

Culinary Experience:

Treasure Island Job Corps Center San Francisco, CA 10/1/13-Present

●Complete courses focused on Food & Beverage, Garde Manger, AM & PM Bistro Casual Dining, Baking, Advanced Pastry, and Fine Dining

●Perform front and back of the house duties in Fine Dining Restaurant (on campus).

oFront of the house duties included: greeting patrons, explaining menu, taking/placing orders, supplying punctual service, placing used dishes in proper area, and provide accurate billing

oBack of the house duties included: prep cook, line cook, grill and fry station, and sous chef

Title

Hard Rock Cafe San Francisco, CA 10/2/14 – Present

Dishwasher/Line Cook

●Washing dishes; running out and organizing plates, bowls, hotel pans, utensils, etc.

●Learning broil station

●Preparing for, stocking, and executing menu items in a timely manner at the Salad Station, and Fry Station.

Education:

Treasure Island Job Corps Center San Francisco, CA 10/1/13-1/21/15

Advanced Culinary Arts Certificate

●Complete courses focused on Food & Beverage, Garde Manger, AM & PM Bistro Casual Dining, Baking, Advanced Pastry, and Fine Dining

●Perform front and back of the house duties in Fine Dining Restaurant (on campus).

oFront of the house duties included: greeting patrons, explaining menu, taking/placing orders, supplying punctual service, placing used dishes in proper area, and provide accurate billing

oBack of the house duties included: prep cook, line cook, grill and fry station, and sous chef

(Basic) Trapper Creek Job Corps. Darby, MT 8/7/12 – 10/1/13

Basic Culinary Arts Certificate

●Acquired skills necessary to transition to Advanced Culinary program such as proper knife techniques, preparation of food, vegetables, and meats for professional staff; preparation of soups and salads.

●Acquired ServSafe Certificate (Expires 2017)

Accelerated Schools Denver, CO 03/ 2010 – 06/2012

High School Diploma



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