Customer Service Manager
Resume:
Line Cook/Prep Cook (Whitefish, MT)
Date: ****-**-27, 9:31PM *************@*****.***
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
Email -- **********@*****.***
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.
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