High School Years Experience

Carroll Edwards

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

Address:

City: Liberty

State: NC

Zip: 27298

Country: USA

Phone: 336-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Self motivated, with over thirty years experience in a variety of culinary positions. I have the ability to think on my feet and solve problems in a fast and efficient manner. Line Cook with [] years of experience in high-pressure culinary environments. 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 Elizabeth Brant School of Business, Staunton VA 1/2001 to 6/1977 (Small Business Management)

High School Dipolma from Wytheville Community College, Staunton VA 1/2001 to 12/2012

Job History / Details:

Summary

Self motivated, with over thirty years experience in a variety of culinary positions. I have the ability to think on my feet and solve problems in a fast and efficient manner.

Line Cook with [] years of experience in high-pressure culinary environments. 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

Inventory management familiarity

Well-tuned palette

High volume production capability

Banquet cooking

Plate ups

Buffets, Line production and familliar with computer ordering and time card editing

Accomplishments

Supervised kitchen staff in high volume Convention Center. Supervised kitchen staff for Embassy Suites Breakfast and also line production.

Have experience in Retirement Home setting.

Experience

September 2008 to November 2012

Noble Management Group Winston-Salem, North Carolina

Culinary Supervisor

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Edited time cards, supervised eight team members, inventory, ordering and made sure that guest were served in an efficient and superb manner.

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.Quickly and courteously resolved all guest problems and complaints.

September 2006 to April 2008

Gallons Vending Winston-Salem, North Carolina

Lead Cook

This was a Cooperate Dinning setting. I was in charge of creating the Blue Plate Special of the day, soup of the day and desserts. Made sure that everything was in accordance with Health regulations, and sanitation. Catered Executive functions.

Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Correctly and safely operated all kitchen equipment in accordance with set guidelines.

Education

1979 Elizabeth Brant School of Business Staunton, Virginia

one year Certificate Small Business Management

Accounting and Economics were the main focus of study.

1977 Wytheville Community College Wytheville, Virginia

one year Certificate Food Service Management

Food preparation, Sanitation, Business Math, Layout and Design.

Nutrition courses

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