May **** - Present

Feb **** - Jun ****

Jan **** - Oct 2020

Apr 2019 - Dec 2020

John-Michael Collins

**** ******** *** ** **********, DC 20011-4412

202-***-**** • adtkrq@r.postjobfree.com

Objective

A highly adaptable, self-starter Culinary Arts professional with over 15 years of experience, combining culinary, health education, and customer service know-how to advance company standards of service. Strong expertise in thinking outside the box to develop creative ideas for meals, and proactively conducting food preparation tasks following health and safety standards. Highly skilled in collaborating with teams to deliver high-level recipes that elevate guest satisfaction. Demonstrated creative and interpersonal skills that proved vital to drive superior culinary performances. Key Qualifications

● Food Preparation & Presentation

● Food Production/ Storage

● Pastry Development

● Team Collaboration

● Restaurant Opening and Planning

● Public Health Policies & Procedures

● Recipe Protocols

● Food Safety Standards

● Health Education & Practices

● Scenography Committee

Work Experience

Cook I, The Ritz-Carlton Pentagon City

● Taking an active roll in the rolling out of a new restaurant with a new concept.

● Presenting possible new items through research and tastings.

● Joined and submitting creative ideas to the Scenography Committee.

● Shared Expediting responsibilities with other cooks in the kitchen.

● Greeted guests in restaurant to ensure meals were to their liking. Clinical Vaccination-Vetted List Supervisor,Montgomery County DPH

● Coordinated Registration and Clinic to insure that the number of appointments and the number of COVID-19 doses matched.

● Assisted in daily meting to give staff update of if the CDC had changed any of the qualifying standards. As well as setting the flow for the clinic for the day.

● The last and most important part of my job was crowd control, which included calming individuals down and explaining why we could not administer the vaccine today Enumerator (temporary), U.S Census Bureau

● Perform interviews and addresses verification while walking door-to-door for household data collection.

● Leverage 60-90 cases daily, being among the top enumerators. Cook 3, The Ritz Carlton - Pentagon City

● Conduct food preparation activities for overnight shift while upholding highest level of food safety and public health standards and making decisions that impact guest experience. Leverage culinary development of In Room Dining to elevate daily restaurant operations. Lead breakfast preparation for Club Lounge guests. High performance led to nomination for 5-Star Award in under three Fall 2018

2015 - 2018

2010 - 2013

2009 - 2011

2002 - 2008

Jun 2004

months, and creations have made to main menu and as Buffett Brunch items.

● Accelerate preparation of salads, soups, and cheese plates for in-house and in-room service following company standards; successfully prepared an average of 125-400 tops. Advance mission of Banquets, Restaurant, and Garde Manger departments by roasting vegetables for multiple use. Utilize ServSafe standards to precook vegetables and meats for future meals.

● Train to work in every kitchen and shifts, including morning, swing, and overnight. Culinary Apprentice, DC Central Kitchen Culinary

● Spearheaded culinary art procedures as part of the Job Training Program. Cooked and prepared seafood, vegetables, meat, and poultry according to recipe standards, to elevate taste and presentation of appetizers, entrees, and side dishes.

● Refined plates garnishment to enhance presentation and ensure consistency and accuracy of orders.

● Guided and facilitated menu creation for “Cafe Days,” illustrating new technics learned that week.

● Utilized commercial kitchen and Galley equipment to develop and deliver high standards of food creation in culinary practices.

Assistant Cook, Federal Bureau of Prisons

● Facilitated food development functions for Lead Cook. Prepared lunch and dinner on weekdays and cooked meals on weekends while reimagining menu to replace missing products and avoid wastage.

● Coordinated baking of desserts, breads, and baked goods while organizing frozen meat logistics for thawing in refrigerator for weekly meals.

● Coordinated baking of desserts, breads, and baked goods while organizing frozen meat logistics for thawing in refrigerator for weekly meals.

● Developed tasty and nutritious meals for more than 1,000 inmates and over 300 guards while following food safety standards.

Health Educator, San Francisco AIDS Foundation

Health Counselor, San Francisco Department of Health Certified Medical Assistant, Harborview Medical Center Education

B.A. in Sociology

University of Washington

● Graduated with a 3,85 GPA.

References

Available upon request.

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