Big River Bar and Grill- Disney American Cuisine

Orlando, Fl. August 2012-March 2013

•Open kitchen and prepare for daily business •Prepare items from the menu according to recipe instructions •Daily FIFO of items used & maintained of waste log •Line cook on Grill, Saute and worked salad station •Check in food from food service providers with count and proper item placement, following FIFO •Strong team worker and able to assist anyone that needed help

Chef Andy Williams-Personal Chef French and New World Cuisine Orlando, Fl January 2012- January 2013

I currently work along side Chef Andy Williams and his wife Cindy. Chef Andy is an instructor of mine upon starting his first tenoir teaching at the Le Cordon Bleu, here in Orlando. I’ve currently been work alongside Chef Andy for the past several months, working Private dinning events. He is helping me to learn the ropes and to one day be able to successfully run and own my Personal Chef business. Working with fresh ingredients and composing new and challenging ideas was the concept, complemented by furthering my personal experience.

Puff & Stuff Catering-Catering Company Orlando Fla Nov2011- June, 2012 Position- Cook/ Road Chef •Prepare food consistent with the B.E.O. and on time for function. •Properly Label all foods and utensils in preparation for the job at hand. •Go to set location for job and set up function.

Gasparilla Inn and Club- Classical French and New World Cuisine- Certified Master Chef, Peter Timmins Boca Grande, Fl March 2010 – July 2011

Position: Line Chef

I did my extern for the Gasparilla Inn & Club after finishing Le Cordon Bleu. Actually its was my last class before I could get my diploma. I met C.M.C Peter Timmins at my school while they where accepting applications from students. He promptly met with my instructor at the time and was told I would do my extern there. Upon finishing my extern, I was asked to return for a second season to further my fine dining, and over all experience. After completing two seasons with the Gasparilla Inn & Club, I returned to Orlando to start work in catering.

• Breakfast- Prepared and executed Al A Carte and breakfast banquet service in the morning. • Supervised externs in production of breakfast, and am/pm staff meals. • Organized, prepared and executed production of dinner service. (experience con’d) • Experienced in the fabrication of fish, meat and chicken, the making of stocks and I have exceptional experience in the making of the 5 mother sauces • Responsible for the prep and assembly of room service daily. • Prep and setup up of different banquets, weddings and buffets throughout the season. • Assisted C.M.C. Peter Timmins in an annual Food and Wine Festival, at the Gasparilla Inn and Club. Alongside acclaimed Chefs such as CEC, Chef Folse, Chef Tramanto and others. • Participated and experienced ACF style Kitchen Competitions and Chef’s Table for observation and critique over seen by CMC, P. Timmins.

Tastings A Wine Experience-Bistro September 2009 - Jan. 2010 Orlando, FL Position: Line Cook / Food sales & Customer Service • Preparation and production of all food for parties and Al A Carte service. • Gained knowledge about wines, varietals, and regions. • Helped manager to design menu items and plate designs, in addition to pairing wines with menu items.

Smokey Bones-Bar B Q March 2008 - November 2008 Orlando, FL Position: Grill Tech / Line Cook • On the grill I focused on learning proper grilling techniques and temperatures for steaks, burgers, chicken and fish dishes. • Helped lower food cost, by personally portioning foods, to help with waste and efficiency during service. • Became a lead line cook in 3 months, after which I would train new employees to perform at the restaurant’s standards.

THE OLDMILL Restaurant- Southern, Home-style Cuisine October 2006 - August 2007 Acworth, GA Position: Line Cook • Responsible for the prep of all menu sides, breads, and fabrication of fish and meats for nightly service. •Assisted in production of weekly Sunday brunch, where after prep I would cook omelets Al A Carte and run the carving station. • Line cook for dinner service, Grill and Sauté stations. Dave’s Restaurant LLC. March 2006 - September 2006 Kennesaw, GA Position: Line Cook •Line cook for lunch and dinner service, where I would work fry or sauté station. •Assisted in the planning and production of specials events held by the restaurant on and off site. Education Le Cordon Bleu Orlando Culinary Academy Jan. 2009 - March 2010 Orlando, FL A.S. Degree in Culinary Arts and Management • Student council member, Serv-Safe Certified • Participated in extracurricular activities such as Culinary Demo’s, and ACF style competitions, held o n site. • Completed my 3 month extern at the Gasparilla Inn and Club working for Certified Master Chef Timmons in Boca Grande, FL.

References: Rolondo – Kitchen Manager- 407-***-**** Executive Sous Chef Kono Wendel- Gasparilla Inn and Club 941-***-**** Dave Uram- Ravenous Pig- Sous Chef, Orlando, Fl 724-***-**** Natalie Schaible- Le Cordon Bleu Orlando, Fl 321-***-**** Andy Williams- Private Chef, Orlando Fl 352-***-**** Kori Resto – Personal Business Ower- 407-***-****