Quality Baton Rouge

Location:

Posted:

September 10, 2013

LAJEANNA FLOYD

OBJECTIVE

Honors Culinary Student looking to assist a restaurant in attracting and retaining a strong customer

base by applying a passion for the culinary arts and a strong work ethic.

EDUCATION AND TRAINING

Associate Degree in Culinary Arts

Capital Area Technical College, Baton Rouge, Louisiana

Anticipated Graduation Date: Dec, 2013

Certifications: ServeSafe Sanitation Certified

SKILLS / STRENGTHS

• Experience working in a kitchen environment, filling orders and developing menu items.

• Ability to get the job done by employing critical thinking and problem resolution skills.

• Strong teamwork skills and ability to work independently with very little supervision.

• Received commendations for being dependable and hardworking.

COOKING SKILLS

• Prepared a selection of entrees, vegetables, desserts and refreshments.

• Cleaned the grill, food preparation surfaces, counters and floors.

• Met high quality standards for food preparation, service and safety.

• Maintained inventory logs and placed orders to replenish stocks of tableware, linens, paper,

cleaning supplies, cooking utensils, food and beverages.

• Received and checked the content of deliveries and evaluated the quality of meats, poultry, fish,

vegetables and baked goods.

RESTAURANT EXPERIENCE

Student Chef, Sterling's Place - Capital Area Technical College, Baton Rouge, LA, Summer 2011 -

Present

www.catc.edu

Duties: Conducted preliminary food preparation. Prepared and cooked menu items.

Responsible for setting up serving lines, garnishing food items, and applying food protection and

sanitation measures. Prepared an extensive assortment of desserts, rotating on a weekly basis,

including cakes, pies, cookies, cobblers, special-order desserts and wedding cakes. Created breakfast

pastries and breads for lunch specials.