YH

OBJECTIVE

To obtain a position as a kitchen manager.

INTERESTS

Learn more today than I did yesterday, and always be open to new experiences.

EDUCATION

MEDICAL ASSISTANT CERTIFICATE; MEDICAL BILLING CERTIFICATE • 1998-200 • TEXAS SCHOOL OF BUSINESS, HOUSTON, TX

President’s List; 3.9 PGA

REFERENCES

References available upon request.

YOLANDE V. HANSEN

7513 LAKEWOOD DRIVE WEST, APARTMENT F-12, TACOMA, WA 98499

EXPERIENCE

LINE COOK • TATOOSH RESTAURANT FINE DINING, EMERALD QUEEN CASINO, FIFE, WA • 11-2012 TO PRESENT

Report to Sous Chef or Lead Line Cook before each shift.

Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking, broilers, grills, fryers, sauté and a variety of other kitchen equipment.

Assume 100% responsibility for quality of products served.

Maintain a clean and sanitary work station area including tables, shelves, grills, broilers and fryers, making sure the cleanliness of the kitchen is done according to Health Department requirements.

Ensure that food items are kept at the proper temperature.

KITCHEN MANAGER/CATERING MANAGER • SUNSET GRILL RESTAURANT, GIG HARBOR, WA • 08-2006 TO 11-2012

Responsible for hiring, supervising and training kitchen staff.

Order food from vendors. Attend weekly meeting with sales reps.

Organize weekly work schedule. Plan special events for holidays.

Responsible for crew of eight plus kitchen staff.

Bake all desserts for restaurant and increase dessert sales.

Plan and make weekly menus for restaurant.

Cover other cooks’ shifts as needed.

Catering of weddings and special events.

BREAKFAST/LUNCH LEAD LINE COOK • THE VILLAGE RETIREMENT HOME, UNIVERSITY PLACE, WA • 10-2004 TO 04-2006

Cook meals for 300 to 400 residents.

Prepare meals for special diet requirements.

Prepare food for special events and outside catering needs.

Baked desserts every year for the Strawberry Festival.

Contact this candidate