Customer Service High School

TRAMAINE WHITEHEAD

**** ********* ** *********@*****.***

District Heights, MD 20747 301-***-****

PROFILE

Skilled Chef with more than 8 years of formal kitchen experience

Able to get along with all personality types and always willing to help

Detail oriented with a true passion for cooking

Well-practiced in systematic approaches necessary to make excellent dishes and create satisfied guests

Eager to use managerial skills in the field of culinary arts to give training to other interested in food service

PROFESSIONAL EXPERIENCE

Cook, Gaylord National Resort, National Harbor, MD Mar .2008-Jan. 2012

Prepared and cooked foods of all types, performing responsibilities of both short-order cook and garde manger- appetizers, desserts, breads, pizzas, omelets, fruit displays, salads, dressings and sandwiches.

Monitored sanitation practices to ensure that employees follow standards and regulations.

Trained new hires in hotel policies and procedures in kitchen; demonstrated new cooking techniques to staff.

Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Recorded production and operational data on specified forms to ensure kitchen efficiency.

Created decorative food displays to promote sales and interest in special events.

Cook, Camelot of Upper Marlboro, Upper Marlboro, MD Oct. 2005-Jan. 2007

Catered to weddings, meetings, conferences, and receptions; performed duties of Garde Manger.

Instructed cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

Checked the quantity and quality of received products to ensure that standards were met.

Substituted for and assisted other cooks during emergencies or rush periods.

Cook, Westin Hotel, Hilton Head, SC Oct. 2004-Aug. 2005

Performed functions of breakfast and lunch short order cook

Ensured that proper food handling and sanitation procedures were followed.

Generated return customers by offering attentive and personalized service.

EDUCATION

Next Step Training and Education Program, Prince George’s Community College Largo, MD 2013-2014

TANF Entrepreneurial Program (SBTDC), PG County, MD 2012-2013

Bartending License, Authentic Bartending School of Maryland, Hyattsville, MD Current student

Le Cordon Bleu Program in Culinary Arts, Pennsylvania Culinary Institute, Pittsburgh, PA 2004

Central High School – Diploma Capital Heights, MD Graduated: 2001

PROFESSIONAL DEVELOPMENT

American Culinary Federation Educational Institute approved courses in Nutrition, Cost Control, and Culinary Supervision

Customer Service Training Certificate from Educational Data Systems, Inc.

Member of Le Cordon Bleu Association Alumni

Immediate Computer Training from Educational Data Systems, In

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