Years Experience Food
Resume:
Christopher c. BreweR
Houston, TX 77057
**********@*****.***
Objective: Seeking the Position of Restaurant Cook
SUMMARY: Remarkably talented and proficient Cook withmore than four years experience in preparing, seasoning, and cooking soups,meats, vegetables, desserts, and a variety of other food in restaurants,including ordering supplies, keeping records, pricing items on menu, andplanning menu.
Summary of Qualifications
In-depth knowledge of food service operationincluding large quantity food preparation.
Profound skill in operating various institutional/commercialkitchen equipment.
Excellent communication skills (read, write,speak, and understand English).
Profound ability to perform manual labor.
Strong ability to stand for long periods oftime and move around at a brisk pace.
Immense ability to work in cold and hotenvironments.
Professional Experience
Clearcreek winery and resort
Jan. 1st-present
Sou Chef
THE LOFT, Quincy, CA
1996 – 1999 (seasonal)
Restaurant Cook
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Regulate temperature of ovens, broilers, grills, and roasters.
Substitute for or assist other cooks during emergencies or rush periods.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Coordinate and supervise work of kitchen staff.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Prepare relishes and hors d'oeuvres.
Plan and price menu items.
NASHES, Chico, CA
1996– 1999 (seasonal)
Restaurant Cook
Prepared orders according to the customer's preference using established recipes, portions, and methods established by the company.
Regularly checked all food items to ensure adequacy and quality at all times.
Maintained a clean and safe work environment.
Kept all work stations and equipment as clean as possible at all times.
Followed a cleaning schedule for designated equipment and storage areas.
Worked together in a team oriented environment to produce foods in a timely and orderly fashion.
Ensured that all orders were presented in a neat and appetizing manner.
Cooked menu items on a grill, broiler, and used a deep fryer, saimin cooker, microwave oven, stove, and toaster.
Education
Central Texas College 2001-2002
Killen, Texas (while in the Military)
Pursuing Bachelor of Science
Culinary Art Management
The Art Institute of Seattle
Expected Graduation Date: 2012
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