Line Cook/Prep Cook (Whitefish, MT)

Date: ****-**-27, 9:31PM abp2lc@r.postjobfree.com

I recently moved to Whitefish, and I'm looking for a job that will at least get me through the winter. I have a passion for culinary arts and I love the kitchen environment and work pace. Im free everyday of the week and willing to work any hours. I have pasted a copy of my resume below.

Clay Parton

322 West 2nd St

Whitefish, MT, 59937

406-***-****

Email -- abp2lc@r.postjobfree.com

OBJECTIVE- Seeking employment in the restaurant business, where I can continue to learn and grow in the culinary industry.

EDUCATION

1/2011 -- 9/2011 Culinard, the Culinary Institute of Virginia College, Birmingham, AL

Culinary Arts Diploma

Graduation Date: November 2011

GPA: 3.5

SKILLS

Knowledgeable on many different styles of knife cutting.

Able to operate many different types of kitchen equipment.

Able to process multiple tasks at the same time.

Work great with others as well as on my own.

Good at maintaining a sufficient working pace.

Experienced in supplying and maintain stock.

Quick to learn new menus and recipes.

CERTIFICATIONS

1/2011-1/2016 ServSafe Manager Certified

EMPLOYMENT HISTORY

Kip's Cantina St. Mary, MT

5/2012-8/2012 Kitchen Manager/Executive Chef

Designed the menu and recipes

Trained the staff

Handled all of the purchasing, inventory, and ordering

Made the schedule and timecards

Prepped salsa, and a variety of other sauces daily

Took orders and cooked meals to order

Constructed the opening and closing prep list

Milo's Hamburgers Homewood, AL

1/2012-5/2012 Line Cook

Operated a variety of industrial equipment daily

Maintained stocked food for the garnishers

Cleaned and sanitized the kitchen

Prepared meals to order

Kip's Cantina St. Mary, MT

6/2011-10/2011 Soux Chef

Operated a variety of industrial cooking equipment

Fully stocked the line and salad bar

Made fresh salsa, sauces, and specialty food

Prepared meals to order

Cleaned and closed the kitchen

Two Sisters Caf Near Babb Babb, MT

6/2011-10/2011 Opening Line Cook

Turned on and operated cooking equipment such as flat-tops, grills, steam tables and deep fryers

Prepped and verified the line was stocked

Made gravy, barbeque sauce, and a variety of our other specialty sauces

Prepared meals to order

Displayed knife skills cutting vegetables, salsa, and a variety of other products

Culinard, the Culinary Institute of Virginia College Birmingham, AL

2/2011-6/2011 Work Study Program

Culinard Caf :

Prepped for, and prepared meals to order

Customer service

Responsible for sanitation procedures

Store Room:

Assist with Inventory

Build carts for Culinary and Pastry classes

Unload truck deliveries.

Please email me if you are interested in a reference list.

Contact this candidate