Assistant High School

Lori Gallagher

Email: ********@**-*******.***

Address:

City: Whiting

State: NJ

Zip: 08759

Country: USA

Phone: 732-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Line Cook with [20] years of experience in high-pressure culinary environments. Working in family own businesses, school nutrition, And assistant living facilities. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Educational Background:

High School Dipolma from The Restaurant School of Philadelphia, Philadelphia PA 1/2001 to 6/1996 (Culinary Arts)

Job History / Details:

Summary

Line Cook with [20] years of experience in high-pressure culinary environments. Working in family own businesses, school nutrition, And assistant living facilities. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Highlights

Contemporary sauce work

ServSafe certified

Focused and disciplined

High volume production capability

Well-tuned palette

Focus on portion and cost control

Inventory management familiarity

Accomplishments

Classically trained in French Cuisine

Experience

March 2003 to September 2008

Seacrest Village Little Egg Harbor, NJ

Chef/ Sous Chef- Food services

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Followed proper food handling methods and maintained correct temperature of all food products. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Set up and performed initial prep work for food items such as soups, sauces and salads.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.

Education

1996 The Restaurant School of Philadelphia Philadelphia, PA

Associate of Arts Culinary Arts

Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine

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