Quality Control Food

Ferdinand M. Ignacio

**** *** ***** *** ******, CA 91767 707-***-****

CAREER OBJECTIVE

To obtain a challenging position in which I can use my recent training and

previous job experience.

Professional Experience

02/2012-Present Casa Colina, Pomona, CA

Relief Cook

Cooks for AM Breakfast and PM Lunch for Patients and Cafeteria. Serves

meals on tray line. Knowledgeable on special medical diets. Maintains

a clean and sanitized work area at the end of meal period. Follows all

guideline rules in accordance to company policy.

08/2011-02/2012 Pitzer College, Claremont, CA

Cook I

Prepares and cooks meat, fish, vegetables, gravies, and sauce. Responsible

for food line setup, maintenance and its entirety to ensure high quality

customer satisfaction. Preparation for cook to order in high volume.

Maintains a clean and sanitized work area at the end of meal period.

Insures Serv Safe Compliance in assigned work area/kitchen.

04/2011-07/2011 Cal Tech University/JPL NASA, Pasadena, CA

Floater Cook

Floats between positions for Breakfast, Grill, Cold Side, and Deli.

Prepares, and seasons food for JPL clients and staff. Accommodates Cal Tech

Students on daily basis.

12/2005 -07/2008 Sutter Solano Medical Center, Vallejo, CA

Floater/Lead Cook II

Reviews menu prepares, seasons, and cooks food for hospital patients,

employees, and visitors. And work orders to determine types and quantities

of food items to be prepared for lunch and dinner. Cook breakfast and lunch

items. Follow standardized recipes in preparation of all foods. Operate

and maintain kitchen inventory, purchasing needs, and specialty menu

requirements. Perform other duties as assigned.

11/2004 - 11/2005 Travis Air Force Base, Fairfield, CA

Line Cook/ Lead Cook II

Performed a variety of routine duties related to the food preparation and

serving of food. Cleans and sanitation of kitchen area and cooking

utensils. Maintained and ordered inventory and supplies. Ensures a clean,

safe, and work efficient station.

06/2004 - 09/2005 Adventist - St. Helena Hospital

Lead Cook II

Prepared and cooked meals for patients, employees, and visitors of the

hospital. Daily kitchen functions, developed inventory system, supervised

support staff with presentation and portion control.

01/2004 - 03/2004 Blackstone Consultants, Los Angeles, CA

Shift Leader/Contractor

Prepared and cooked meals for military staff and employees. Daily kitchen

functions, developed inventory system, supervised support staff with

presentation and portion control. Served and cooked meals

4/2003 - 01/2004 Flying Food Group, Burlingame, CA

Commercial Line Cook

Experience in commercial cooking for Japan and Philippine Airlines Business

and/or First Class clients. Prepared and presented food to the standards

and expectations arranged by the Executive Chef. Also, cooks meals for

employees and staff daily.

05/2003 - 10/2003 Johnny Carinos, Fairfield, CA

Dinner Line Cook

Cook appetizers, dinners, desserts, and other food according to menu.

Prepare meat, soup, sauces, and vegetables. Season and cook food according

to prescribed method. Trained new employees on proper food preparation and

maintained a clean and organized kitchen.

03/2003 - 08/2003 Hilton Garden Inn, Fairfield, CA

Banquet Cook

In charge of banquet dish ups, carving and pre-dish preparation. Prepare

sauces and daily soups. Responsible for setting-up, restocking, and

maintaining food preparation areas. Prepare food in accordance with working

menus.

03/2001 - 02/2003 Sunset Station, Henderson, NV

Lead Line Cook

Assist the Sous Chef with all preparation in making daily soups, banquet

orders, and took charge in leading the line with a fast pace preparation in

food production. Responsible for preparing and presenting food to the

standards and expectations arranged by the Sous Chef.

03/1997 - 11/1999 Sky Chef, Milbrae, CA

Commercial Cook

Experience in cooking mass production. Prep Business and First Class meals

for Lufthansa and Swiss Air.

skills

BANQUET/LEAD COOK. COMMERCIAL COOK. FOOD COST MANAGEMENT.

SANITATION/QUALITY CONTROL. STOCK/INVENTORY. SERV SAFE CERTIFIED.

Education

Culinary Arts Program, City College of San Francisco. San

Francisco, CA

Culinary Arts Program, City College of Southern Nevada. Las Vegas, NV

Certified in Back End Management, Del Rey Adult School. Daly City, CA

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