Cook Apply Day

Eric Thomas

**** *. ********* **.

Bogalusa, LA **427

Phone: 985-***-****

Cell: 334-***-****

E-Mail: **********@*****.***

Summary

I started cooking in the Navy in 1990 to 1995. Since then I have been working with various offshore catering companies as a Day Cook. I can cook and bake sweets ands bread. I can plain and manage a budget and also run a crew.

Highlights

Strong butchery skills

Contemporary sauce work

Food handlers card

High volume production capability

Inventory management familiarity

Focused and disciplined

Focus on portion and cost control

Well-tuned palette

Accomplishments

I can cook up to about a 150 people. I can also run a crew of about 15 to 20

Experience

September 2012 to June 2013

Encore Food Services Houma, La

day cook

Reduced food costs by [<number>] percent by expertly estimating purchasing needs and buying through approved suppliers.Provided courteous and informative customer service in an open kitchen format.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Established and maintained open, collaborative relationships with the kitchen team.Consistently produced exceptional menu items that regularly garnered diners' praise.Quickly and courteously resolved all guest problems and complaints.Prepared healthy, enjoyable breakfasts and dinners for diners.Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.Enforced appropriate work-flow and quality controls for food quality and temperature.Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.Displayed a positive and friendly attitude towards customers and fellow team members.Mixed, weighed and proofed ingredients in accordance with bakery recipes.Properly frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.Validated weights and pricing with a scale printer machine.Prepared bakery and specialty products such as bagels, breads and pastries.Continually supervised the training and cross training of all pastry staff for all phases of preparation.Continually supervised the training and cross training of all pastry staff for all phases of preparation.Continually supervised the training and cross training of all pastry staff for all phases of preparation.Maintained highest standards of bakery product quality.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.

Education

1990 US Navy A and C School San Diego, CA

High School Diploma cooking, cleaning and management

Baking Assistant CertificateClasses in Restaurant and Facility OperationsCourses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International CuisineBasic Vocational Certificate: Pastry ArtsBasic Vocational Certificate: Prep CookNutrition courses

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