Manager Service
Resume:
Line cook (North Seattle)
RICK SANGER
February 27, 2013
Hiring Manager,
I am contacting you on craigslist in hopes we can discuss the possibilities of joining your crew.
I have several years of experience working in high volume fast paced kitchens. Some working
solo and others with additional staff. I work well in both situations. Working breakfast/brunch
as well as lunch and dinner. Stations include: broiler, saute, fry and pantry. My excellent attitude
is one of my strong suits as well.
I am not scared of hard work, so with my skill set and proven track record I believe I would make a fine addition to your team. Please find my contact information along with work history and references enclosed.
I can be reached for an interview at your convenience.
RICK SANGER
8042 17th Ave N.E.
********@*******.***
CAREER OVERVIEW
Several years working in quality fast paced kitchens. Working both morning and dinner service positions. Broiler, saute, fry and pantry. The most recent experiences I have listed below. Looking to further my career in a fun, energetic environment with quality food and quality people.
CORE STRENGTHS
Proficient knife skills
Know food handling and safety
Well organized
Able to follow recipes and instruction
Works extremely well with others
WORK HISTORY
UNIVERSITY OF WASHINGTON HUSKY FOOD SERVICES Seattle, Washington
Lunch cook
Duties included making marinades and curries from scratch for a Thai and Indian themed entity of the Husky Den at the UW HUB. Made sure the line was fully stocked and ready to go for very busy lunch service. Responsible for following recipes for maintenance of all protein marinations and curries according to pars. Worked closely with other staff and students to succeed in serving some of the best food on the UW campus. Since everything was made from scratch, including spice mixtures, all vegetable prep and the breaking down of proteins, we were very busy.
LILLY'S @ ALJOYA ERA LIVING Seattle, Washington
Breakfast and lunch cook at high end retirement community
Duties included standard kitchen opening activities; prep work, breakfast and lunch service. Making sure the line was fully functional for breakfast, lunch and then dinner service and prep for the next day. Responsible for 3 scratch soups daily and lunch specials.
ROBB'S 125TH STREET GRILL Seattle, Washington
Lead breakfast and lunch cook
Duties included serving as lead, responsible for opening the restaurant, ordering and receiving deliveries and organizing the crew. Familiar with all stations in the kitchen. Pantry, middle fry, saut and broiler. Also responsible for daily soups and lunch specials and maintaining the line for lunch and dinner service.
CONNIE'S RIMROCK STEAKHOUSE Seattle, Washington
Breakfast, lunch and dinner cook
Duties were typical with working both early morning, opening for breakfast and also closing after dinner service. Responsible for daily scratch soups along with lunch and/or dinner specials. Maintenance of a one man open kitchen with a busy menu which included prime rib cooked daily and hand cut Filet Mignon and New York Strips.
REFERENCES
Connie Dunn Owner: Connie's Rimrock 206-***-****
Rene St. Cyr Former Culinary Director: Aljoya 206-***-****
Robb Pierides Owner: Robb's 125th Street Grill 206-***-****
Dale Askew Manager: UW Husky Den 206-***-****
Kate Johnson Operations Manager: UW Husky Den 206-***-****
Location: North Seattle
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