Lance Hart

Burnsville MN, *****

952-***-****

ac0y08@r.postjobfree.com

Summary of Skills:

Management

Monitoring Monitoring/Assessing performance of other individuals, or organizations to make improvements or take corrective action.

Coordination Adjusting actions in relation to others' actions. Speaking Talking to others to convey information effectively. Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job.

Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. Time Management Managing one's own time and the time of others. Active Listening Giving full attention to what other people are saying, taking time to understand points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Kitchen Skills:

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Turn or stir foods to ensure even cooking.

Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Portion, arrange, and garnish food, and serve food to waiters or patrons. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Substitute for or assist other cooks during emergencies or rush periods. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Keep records and accounts.

Coordinate and supervise work of kitchen staff.

Prepare relishes and hors d'oeuvres.

Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. Experience: Margaritaville IMCMB (M.O.A.) Bloomington MN K itchen Supervisor 0 9/2016 to 01/2017

Buca Di Beppo (Twin Cities) Twin Cities Minnesota

Line Cook 04/2014 to 07/2015

Bennihanas Japanese Restaurant Bloomington MN

Teppanyaki Chef 10/2015 to 01/2016

Cafe SOL LLC Burnsville MN 55337

Chef / Owner 07/2013 to 12/2014

Stephano’s Italian Restaurant Burnsville MN 55337

Sous Chef 02/2009 to 05/2013

River City Mortgage Eagan MN

Loan Officer 8/2008 to 10/2009

Couer Financial Group Apple Valley MN

Mortgage Broker / Owner 3/2007 to 07/2008

Master Mind Mortgage Inver Grove Heights MN

Loan Officer 7/2006 to 12/2007

St Paul Hotel/St Paul Grill St Paul MN

Saucie / Banquet cook / Line Cook 01/2005 to 09/2006 Sodexho Corporate Dining Twin Cities MN

Line Cook 05/2004 to 03/2005

Hualapai Lodge and Resort Peach Springs AZ

Kitchen Manager 05/2003 to 09/2003

Carnival Corporation PLC Santa Clarita CA

Cook 07/2002 to 04/2003

Wildland Firefighter (Seasonal) 06/1997 to 12/2001 F ire Fighter Peach Springs AZ

Casino Arizona 04/1998 to 06/2002

Cook Scottsdale AZ

Mesa Sheraton Pavilion 01/1998 to

03/2000

Chefs Apprentice Mesa AZ

Education: Burnsville Senior High School Burnsville MN Graduate 2005

Le Cordon Bleu College of Culinary Arts Scottsdale AZ Associates of Arts Le Cordon Bleu 2007

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