Sous Chef
Resume:
Patricia Sam
********@*******.***
Objective: Applying for Sous Chef Position
Summary of Qualifications
Associate's Degree in Culinary Arts with training in American and International Cuisines.
Experience in fine dining restaurant.
Tournant, experience in grill, broiler,fryer, pantry, saute and expo.
Able to handle under pressure situation.
Works cooperatively and harmoniously with co-workers.
Dedicated to quality in service and product.
Experience in high volume.
Breakfast cook.
Sushi Chef.
Responsible for banquet production.
Train new employee.
Supervise employee.
Check and ensure the correctness of the temperature of food.
Responsible for daily food ordering.
Food handlers certification.
Experience in different type of cuisine.
Create buffett menu.
Food Expeditor.
ServSafe certification.
Manage food cost.
Professional Experiences
Kamado Asian Kitchen, El Segundo, Ca. April 2012/ Present
Sushi Chef
Hilton Hotel, Los Angeles,Ca. Mar 2010/ Present
Tournant Cook
Guadalajara Restaurant, Lawndale, Ca. Mar 2010/ Nov 2010
Line/Prep Cook
Raglan Road Irish Pub, Orlando,Fl. Sept 2005/ Jan 2010
Tournant/ Pastry Cook
Maggiano's Little Italy, Orlando,Fl. Jan 2008/ May 2009
Tournant/ Pastry Cook
Rainforest Restaurant, Orlando, Fl. Nov 2006/ Nov 2007
Prep Cook Supervisor
Doc's Chey Asian Kitchen, Orlando, Fl. Sept 2005/ Oct 2006
Line Cook
Four Points by Sheraton, Waltham,Ma. Mar 2003/ Aug 2005
Banquet Sous Chef
One Mill St. Bistro, Waltham,Ma. Mar 2001/ Feb 2003
Line/ Prep Cook
Lowell University, Lowell, Ma. Sept 1999/ Feb 2001
Breakfast/ Lunch Cook
Education
Newbury College, Brookline,Ma. Associate's Degree in Culinary Arts(2005)
Curriculum and Training included
International Cuisine.
American Cuisine.
Soups, stock and sauces.
Breads and rolls.
Desserts.
Classical Bakeshop.
Sanitation and Dining Room.
Garde Manger I & II.
References: Available upon request
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