Line Cook, Garde Manger
Resume:
LESLIE DONIGAN
***** ******** *** • Torrance, CA 90504
• **********@***.***
Objective
Seeking a position as a line cook, prep cook in the culinary industry, which would make use of proven abilities
to use cooking my skills. A position requiring excellent execution of timing, quality, temperature, portion and
plate presentation skills
Culinary Skills
I am a graduate of the Art Institute – Los Angeles, earning an Associates Degree in Culinary Arts
I have received high grades in the following courses;
Fundamentals, American Regional, Garde Manger, Latin Cuisine, World Cuisine, Asian Cuisine, Physiology of
Taste and Smell, Baking and Pastry and Bistro.
• Successful leader, and equally effective as a member of a team.
• Highly organized able to multi-task and accomplish multiple objectives.
• Professional demeanor and attentive to detail.
• Production and presentation of well-prepared, flavorful food with the highest sanitation standards.
• Ability to create both classical and cutting edge food presentations.
• Knowledge of basic butchering.
Other Skills
Conduct preliminary food preparation.
Prepared and cooked menu items.
Set up serving lines, garnishing food items, while applying food protection and sanitation measures.
Receive and properly store supply shipments.
Schedule and organize events
Accounts payable and receivable
Computer or Language Skills
Thorough knowledge of P.O.S systems, Microsoft Word, Power Point. Excellent verbal and written
communication skills.
Work History
Let the Maid do it Torrance, CA
Owner/Operator/Administrator/Professional Residential and Commercial Cleaner 1982-Present
• Plan and prepare employee work schedules.
• Coordinate schedules with clients to ensure that services are provided in an efficient and timely
manner.
• Inspect work performed to ensure that it meets specifications and quality standards.
• Perform and assist with cleaning duties when necessary.
• Confer with employees to resolve performance and personnel problems.
• Establish and implement operational standards and procedures.
• Investigate concerns regarding service and equipment, and make corrective actions.
• Maintain records of work hours, budgets, payrolls, and other information.
• Inspect and evaluate the physical condition of facilities to determine the type of service required.
• Check and maintain equipment to ensure that it is in working order.
Certifications
Serve-Safe Certification, National Restaurant Association, 2011.
Education
The International Culinary School at The Art Institute of California - Los Angeles
Culinary Arts – Associates Program
References
Professional and personal references will be furnished upon request.
Contact this candidate