Sous Chef

***** ***** **** ****** 954-***-**** Alt

Dr. 216-***-****

Tamarac FL 33321 ********@*******.***

Noel Cintron III

Objective To excel in culinary arts in a professional

kitchen, while gaining experience in South

Florida's food scene

Experience 2011- 2013 Table 45

Cleveland, OH

Sous Chef

Oversee food cost, menu development, labor costs

and general kitchen operations

2010-2011 Table 45

Cleveland, OH

Chef De Partie

Supervision of general mise en place

2009-2010 Table 45

Cleveland,OH

Commis/Saucier

Involved in all aspects of kitchen operations

2008- 2009 One Walnut Restaurant

Cleveland, OH

Garde Manger/ Commis

Involved in all prep for restaurant including sauce

preparation, meat/ fish fab, desserts, and various

appetizers

2006-2008 The Culinary

Institute of America Hyde Park, NY

Apprentice

Attained experience in fine French cuisine &

service at Escoffier Restaurant

Educated in fine Italian cuisine & service at

Caterina D' Medici Restaurant

2007-2008 Desert Mountain Properties Scottsdale, AZ

Cook II

Involved in stock, and sauce making.

Extensive experience in meat, poultry, fish

fabrication and preparation

Experience in cost control, inventory analysis, and

menu-mix analysis

2006-2006 Rush Inn Bar & Grill Avon, OH

Saute

Became affluent at line cookery

Gained experience in lunch and fish cookery

2006-2006 Lone star Steakhouse & Saloon North

Olmsted, OH

Broiler/Grill

Attained skills in grill cookery

Developed general kitchen skills

Education 2006-2008 The Culinary Institute of America Hyde

Park, NY

Associates in Culinary Arts

Special skills/ Educated in fine dining service, including

Accreditations experience as Maitre D' Hotel,

Possess knowledge in wine, spirits, and fine beers

ServSafe Certified

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