Safety Officer Management

A Veteran and a Chef you got to hire me! (Boise, ID)

Date: 2012-12-03, 12:16PM ****************@*****.***

MARCUS A. LEWIS

** *. ***** **** *****, ID 83705

*************@*****.*** 208-***-****

OBJECTIVE

I am seeking an entry-level prep or line cook position the will utilize my existing culinary skills while allowing an opportunity to learn and grow within the culinary field.

EDUCATION

Le Cordon Bleu College of Culinary Arts, Las Vegas, NV

Acquired training in: Culinary Foundations I-III, Food Safety and Sanitation, Baking and Pastry, and Catering and Buffet. Also ServSafe food protection manger certified.

CAPABILITIES PROFILE

I have acquired knowledge in Culinary Foundations I-III, Food Safety and Sanitation, Baking and Pastry, and Catering and Buffet. Including the abilities to;

Identify each of the major stations in a classical kitchen.

Exhibit knife skills for precise cuts.

Produce basic stocks, the seven mother sauces, and soups.

Express an understanding of kitchen terminology, etiquette, sanitation, and safety as applied in a professional kitchen.

Accurately duplicate plating from pictures or diagrams.

Fabricate a variety of proteins and cooking techniques specific to each protein.

Produce a variety of pastry items including dough's, chocolates, frozen desserts, and candies.

WORK EXPERIENCE

Grill Cook 11/2011-Present

Thomas Cuisine Management

Boise, ID

Works on a line making orders for customers fast and efficiently.

Received complements and recommendations for the great work done.

Works very hard to keep my area and kitchen clean and sanitized.

Sends out exceptional food in a timely manner.

Prep Cook (volunteer) 8/2010-10/2011

Le Cordon Bleu Culinary School

Las Vegas, NV

Performed volunteer work for a variety of demonstrations and events including;

International Cuisine Event

Fall Harvest Celebration

World Gourmet Summit

Market Basket Competition

Caterer 7/2009-8/2010

Black Bow-Tie Services

Dearborn, MI

Assisted catering wedding, party, and banquet events for up to 2500 people.

Helped to set up and take down all necessary equipment.

Served a variety of appetizer, entr e, and dessert dishes in an efficient manner.

Received a recommendation for exceptional service.

Work-Hand 2/2008-6/2009

G and H Construction

Detroit, MI

Worked as a work-hand rehabilitating apartments and constructing roofs for customers.

Worked quick and efficiently getting the job done before deadlines.

Outstanding work ethics pleased customers and brought in more clientele.

Aviation Boatswains Mate Fuels 1/2004-1/2008

US Navy

USS George Washington CVN-73

Responsible for fueling and de-fueling all aircraft according to Naval and OSHA safety standards.

Able to remain calm and proficient during high stress operations on a busy flight deck.

Recipient of certificate of safety standards from the flight deck safety officer.

SKILLS AND STRENGTHS

Knowledgeable in cooking methods such as roasting, braising, poaching, grilling, saut ing, frying, and baking.

Excellent attitude; open to constructive criticism.

Fast learner, efficient, and works well both independently and as a team.

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