Quality Control Cook

CHRIS WRONA

**** ******* **

Orlando, FL *****

************@*****.***

407-***-****

PROFESSIONAL OBJECTIVE

To contribute extensive experience, educational background, and culinary skills to the position of Cook/Chef within a restaur ant

environment.

EDUCATION AND CERTIFICATIONS

Le Cordon Bleu College of Culinary Arts in Orlando: Graduated

8511 Commodity Circle #100 Orlando, FL 32819

3.60 GPA

Skills Acquired During Program:

• Proficient in multiple classic knife cuts e.g. brunoise, dice, and emincer

• Able to produce the five mother sauces

• Knowledgeable in soups and stocks

• Current in Safety and Sanitation Practices

• Proficient in cooking methods to include: braise, broil, fry, saute, bake, and poach

ITT Technical Institute of Orlando: Sept 2003 thru Dec 2004

8301 Southpark Cir Orlando, FL 32819

3.4 GPA

EXPERIENCE

Cook III Aug 2012 thru Current

Renaissance Seaworld

Orlando

• Responsible for broiling all meats according to restaurant recipes and standards.

• Charged with preparing all grilled foods, sautee items, quality, presentation, and waste control.

• Charged with creating nightly specials for sautee.

Lead Cook Jan 2002 thru Feb 2003

Planet Hollywood

Orlando

• Responsible for overall running of the kitchen.

• Oversee kitchen and fifteen additional staff.

• Responsible for cost and quality control, production and food cost

• Coordinated with Sous Chef

Lead Cook Sept 2000 thru Jan 2002

Millers Ale House

Orlando, FL

• Collaborated with team members to ensure work was done in a timely manner

• Evaluated safety measures and implemented change where needed

• Assisted in training of employees

Broiler/Grill Cook June 1997 thru July 2000

Steak and Ale

Jacksonville, FL

• Responsible for broiling all meats according to recipes and standards

• Charged with preparing all grilled foods, quality, presentation, and waste control

• Pre-prepared items required for work station according to instructions from Sous Chef

Grill Cook June 1997 thru July 2000

Roadhouse Bar and Grill

Jacksonville

• Responsiblr for prepping workstation prior to opening

• Operated grill within view of customers

• Responsible for receiving and properly storing shipments

• Executed product to desired cooking temps

ADDITIONAL EXPERIENCE

Extensive experience to include Breakfast Chef, Sautee Cook and Jr. Sous Chef.

TECHNICAL SKILLS

Computer: Microsoft Word, PowerPoint and Access

VOLUNTEER WORK

Volunteered helping and demonstrating a variety of cooking techniques at the Culinary College in Orlando, on weekends to

non-students.

Volunteered at the ACF convention in 2012 at the Orlando Convention Center.

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