William M. Ocasio

**-** ** *** ****** Delray Beach, FL 33445 561-***-**** abszcw@r.postjobfree.com

OBJECTIVE

To obtain a culinary position that would allow me to enhance my professional development as well as showcase my talents and expertise in the area of cooking.

OVERVIEW

A hardworking and reliable individual dedicated to succeeding in any given environment. Trained with numerous professional with extensive experience in the food industry helping to have a passionate hunger to continue learning and developing with a thriving company. Eager to be a team player and willing to face new challenges and responsibilities whenever needed to assist in all aspects of food preparation and safety.

EDUCATION

Florida Culinary Institute – 2003-2005 / Associates of Science in Food and Beverage Management / A.C.F. Certified Culinarian / Pro-Management Certifications / Food and Beverage Cost Control, Human Resource Management, Legal aspects of Hospitality Management and Operations

PROFESSIONAL EXPERIENCE

Stonebridge Golf & Country Club

Roundsman/Banquet Chef 10/2012-03/2013

Prepared High volume and High Quality Food in a timely fashion.

Reviewed production schedule to determine food requirements including variety and quantity for food preparations.

Carved and displayed food while replenishing service line as necessary.

Cannoli Kitchen

Lead line Cook 06/2012-10/2012

Organize and prepare food ingredients and supplies to maximize exceptional service.

Perform multiple tasks delegated by head chef and owner.

Maintain high standards of clean work areas, utensils, and equipment.

Gulf Stream Bath & Tennis Club

Line Cook 10/2011-03/2012

Assisted Exec. Chef with fish meat & poultry preparation, cooking, and service.

Maximized kitchen productivity and staff performance.

Prepared and organized food ingredients and supplies to maximize exceptional service.

Delray Beach Club

Line Cook 02/2011-07/2011

Performed tasks delegated by head chef and owner

Reviewed productions schedule to determine food requirements including variety and

quantity of food preparation.

Carved and displayed foods while replenishing service lines as necessary.

Maintained high standards of clean work areas, utensils and equipment.

Fountain View

Sous Chef/Line Cook 01/2009-11/2010

Assisted Chef with preparing and serving food.

Catered special events as required.

Organized and prepared food ingredients and supplies to maximize exceptional service

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