H: 203-***-**** ad5ted@r.postjobfree.com
PROFESSIONAL SUMMARY
Accomplished and energetic cook with a solid history of achievement in
cooking Motivated leader with strong organizational and prioritization.
SKILLS
e Time Management e Management of Personnel Resources
e Active Listening e Judgment and Decision Making
EXPERIENCE
THE RIB HOUSE
Head chef East Haven, CT January 2012 - November 2017
e Check the quality of raw or cooked food products to ensure that standards are met.
¢ Monitor sanitation practices to ensure that employees follow standards and regulations.
¢ Inspect supplies, equipment, or work areas to ensure conformance to established standards.
e Estimate amounts and costs of required supplies, such as food and ingredients.
¢ Record production or operational data on specified forms.
¢ Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or
restaurants in an establishment such as a restaurant chain, hospital, or hotel.
U.S.S. CHOWDER POT
Cook Branford, CT June 2005 - September 2010
¢ Grill, cook, and fry foods such as french fries, eggs, and pancakes.
e Clean food preparation equipment, work areas, and counters or tables.
¢ Grill and garnish hamburgers or other meats such as steaks
HARRY'S SPORTS GRILL
Sous chef North Haven, CT April 2009 - March 2010
e Turn or stir foods to ensure even cooking.
e Season and cook food according to recipes or personal judgment and experience.
¢ Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
¢ Portion, arrange, and garnish food, and serve food to waiters or patrons.
¢ Estimate expected food consumption, requisition or purchase supplies, or procure food from
storage.
¢ Prepare relishes and hors d'oeuvres.
e Plan and price menu items.
EDUCATION
GED
URI hvie Cence Hieh Cchaal