Assistant Management

Reply to: ***********@*****.***

Seeking PT/FT (Contract) BOH Employment (MD/DC/VA)

VIVIAN GUYE

Phone: 808-***-**** Email: ***********@*****.***

OBJECTIVE

To assist a restaurant in attracting and retaining a strong customer base by applying a passion for the culinary arts and a strong work ethic.

PERSONAL PROFILE

Experience working in a kitchen environment, filling orders and developing menu items.

Ability to get the job done by employing critical thinking and problem resolution skills.

Strong teamwork skills and ability to work independently with very little supervision.

Received commendations for being dependable and hardworking.

KITCHEN SKILLS

Prepared a selection of hors d'ouevres, entrees, vegetables, desserts and refreshments.

Prepared organized prep sheets.

Designed plate presentation sketches and computer-generated illustrations.

Created and arranged fruit and vegetable garnishes for plate presentations and buffet tables.

Cleaned the grill, food preparation surfaces, counters and floors.

Conducted preliminary food preparation.

Ability to follow recipes, instructions and guidelines.

Responsible for setting up serving lines, garnishing food items, and applying food protection

and sanitation measures.

Responsible for receiving and properly storing supply shipments.

BAKING & PASTRY SKILLS

Reviewing production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.

Assembling and accurately measuring ingredients.

Prepping my workstation effectively (mise en place) with all clean & sanitized utensils and equipment.

Baking souffl s, breads (slider buns, baguettes, bagels) frying donuts, beignets, cakes, pastries, cookies, pies, cream icings, mousses, plated desserts, sorbets, chocolates, fruit and cheese platters, petite fours, sugar working, inventory, and cost control.

RESTAURANT EXPERIENCE

Assistant Cook, NCL America: Vessel Name: Pride of America, Honolulu, Hawaii December 2011 --Sept.2012

Ensure proper sanitation and proper placing of kitchen equipment.

Take safety measures, including ensuring proper ventilation, to prevent fire accidents during maximum heat in the kitchen.

Maintain proper labeling and time management records of all PHF items.

Ensure being in compliance with all safety regulations.

Act as Wok Cook, Grill Cook, and Crepe Cook for 3 separate buffet stations.

Prep fresh crepe batter and fillings from scratch daily for Aloha Caf 's Crepe Station.

Cook a variety of curries, meats, and stir-fries for Aloha Caf 's Curry station.

Continually replenish and refresh buffet items for Aloha Caf and Key West Grill during both 4.5 hour lunch and dinner shifts.

Conduct Daily time management record keeping of rotationally hazardous foods being set out for lunch and dinner service.

Assist in Crew Member Weekly Fire Drills and Passenger (PAX) Evacuation Drills

Complete Set-Up and Breakdown of assigned Buffet Stations

On Call Kitchen Assistant/Prep Cook, Purple Tie by Ridgewells, Bethesda, Maryland Jan. 2010 --present

Coordinate all food orders between stations and food servers.

Assist in directing and correcting the presentation and portioning of food for all banquet functions.

Prepare and display buffet food items according to the hotel standards.

Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, saut, braising, roasting and par-cooking.

Maintain clean and sanitary environment with knowledge of proper food handling, storage, and sanitation.

Prepare food for Banquets, as required, following specifications on Banquet Event Orders.

Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Executive Sous Chef.

Breakdown buffets and plated meals, storing food and equipment properly at the end of each meal period.

Work banquet food stations as scheduled by the Chef or Executive Sous chef.

Pastry Cook, TenPenh, Washington, DC 3/2010-March 2012

Baked 120 yeast-raised donuts daily for lunch and dinner shifts.

Prepared 300 slider buns for "buy-outs".

Scaled and baked 50 1.2 oz slider buns and 25 4.9 oz sandwich buns daily.

Prepped cake, ice cream, sorbet, and cookie batters daily for dinner shifts and for next business day.

Baked 60-80 Bibingka (Filipino) muffins daily for lunch and dinner shifts.

Prepped and baked off 3-5 quart batters of Cheesecake, Chocolate Tortes, Pound Cake, Cr me Brulee, Bibinkga, Carrot Cake, Chocolate Tuile, Ginger Cookie, Chocolate Pudding to accompany Cinnamon-Sugar Donuts, Caramel, and Soy Caramel.

Spun Ice Cream and Sorbet Bases for lunch and dinner shifts weekly.

Prepared extra sponges and 210 yeast-raised donuts for the weekend shifts.

Prepared Pineapple-Coconut coulis to accompany the Carrot Cake dessert for the Line Cooks.

Prepared Blueberry Compote for the Cheesecake dessert for the Line.

Prepared flavored Chantilly creams for the Dessert Line.

Checked inventory and product quality in freezer, walk-in, and dessert line for all pastry products

Pastry Assistant/Intern, Lyon Hall, Arlington, Virginia 1/2010-3/2010

Prepared an extensive assortment of desserts, rotating on a daily basis, including cakes, pies,

cookies, cobblers, special-order desserts.

Mixed cookie dough and cake batters.

Food Service Associate, Dean & Deluca, Washington, D.C 2007-2008

Arranged prepared meals for catering services.

Completed orders for specialty food products.

Assisted in Charcuterie Department, Fine Cheeses, and Cakes & Pastries

Prep Cook/Line Server, University of Maryland, College Park, Maryland 2005-2007

Conducted daily prepping and "mise en place" of fruits, vegetables, and condiments for the salad and sandwich line.

Acted as "back up" Cashier.

Stocked and updated product inventory on a daily basis

EDUCATION AND TRAINING

December 2011- Hold STCW Certification, fire and first aid training

Achieved U.S Coast Guard Approved Certification through Paul Hall Maritime Center, Piney Point, Maryland

Basic Fire Fighting (SHLSOS-54), Basic Safety-Elementary First Aid Course (SHLSOS-199), Basic Safety- Personal Safety and Social Responsibilities Course (SHLSOS-359), Crowd Management Course (SHLSOS-142), and Basic Safety- Personal Survival Techniques Course (SHLSOS-363)

2000-2003 The Art Institute of Washington Rosslyn, Virginia

2009-2010 Lincoln College of Culinary Arts Columbia, Maryland

Food-Service Related Training: Completed 1 year Culinary Arts Certificate Program

Training included: Intro. & Advance Culinary Fundamentals, Garde Manger, International Breads & Baked Goods, Global Cuisine, Hospitality Management.

Kitchen Volunteering: DC Central Kitchen

Performing vegetable prepping and minor cooking assistance

Certificate of Completion: Merchant Mariner credentials, TWIC card, 2011 Serve-Safe, 2009

Location: MD/DC/VA

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