Manager Food

Location:

Posted:

October 10, 2010

PETER R. CRUZ

OBJECTIVE

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.

Entry-level position utilizing education and training in Culinary Arts

EDUCATION

Le Cordon Bleu College of Culinary Arts, Dallas, TX September 27th, 2010 - Present

Associate of Applied Science in Le Cordon Bleu Culinary Arts

Culinary Foundations I

Classical knife skills, stocks, Mother sauces.

COOKING SKILLS

•tabPrepared a selection of entrees, vegetables, desserts and refreshments

for in store menu items and catering events..

•tabMaintained inventory logs and placed orders to replenish stocks of

tableware, linens, paper, cleaning supplies, cooking utensils, food and

beverages.

RESTAURANT EXPERIENCE

Food Packager/Cook, Feastivites Inc., Fort Worth, Tx, 08/08 - 05/09

•tabConducted preliminary food preparation.

•tabPrepared and cooked menu items.

•tabResponsible for setting up serving lines, garnishing food items, and

applying food protection and sanitation measures.

•tabResponsible for receiving and properly storing supply shipments.

•tabReceived and checked the content of deliveries and evaluated the

quality of meats, poultry, fish, vegetables and baked goods.

WORK EXPERIENCE

Pipe-Fitter/Welder, Koool Touch Refrigeration, Ennis, Tx, 02/07 - 02/08

Asst.Crew Chief, Avanti Landscape Management, Fort Worth, Tx 76126, 02/08 -

08/08

Warehouse / Forklift Driver, Volt Services, Irving, Tx 75063, 05/09 - 07/09

Warehouse Manager, Dry Force LLC., Grand Pairie, Tx 75050, 08/09 - 06/10