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