Line Cook

Robert Miller

SUMMARY

**+ years progressive experience in preparing dishes within menu and customer specifications as well as expectations. Capable of preparing a wide variety of Pub, Gastro Pub, Tavern faire along with ensuring correct food temperature and food safe handling at all times. An inborn leader who effectively manages the activities of cooks and kitchen staff, oversees food preparation and ensures quality production. Effectively handles maintenance, food production and quality control of all mise and base stocks. Strictly enforce and maintain food service standards and monitoring plate presentations to ensure quality and consistency.

EXPERIENCE

Head Line Cook

Orlando’s • 02/13 to 09/17

• Create static menus and items, create and maintain recipes, advise and train staff on food safe food handling, preparation and setup.

• Prepare orders from FOH delivered to kitchen printers and displays requiring short preparation times according to customer requirements.

• Utilize fryers, char-broiler, flat top and other electric and gas fired equipment to successfully prepare orders.

• Complete orders from steam tables, placing food on plates and serving customers at tables or counter.

Grill Cook

King’s Inn • 07/11 to 01/2013

• Inspect and clean food preparation areas, equipment and work surfaces, ensure safe and sani- tary food handling practices.

• Utilized wood fired grill to prepare chicken and steaks per course order, season and prepare ac- cording to recipes and personal judgment.

• Season and cook food according to recipes or personal judgment and experience.

• Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting, smelling, piercing with utensils and temperature probe. Line Cook

Bayside Grill and Catering • 01/11 to 06/11

• Prepared pasta gravies including pesto and Bolognese sauces, lasagna, primas and ravioli ping.

• Prepared grill and fry foods for catering events utilizing open fired grills and smokers.

• Ensure food is stored and cooked at correct temperature.

• Modify or alter recipes to ensure customer approval in changing tastes. Cook

Bellvue Catering • 11/05 to 01/11

• Prepare meats in accordance with recipes utilizing open fire grills and smokers.

• Prepared grill and fry foods for catering events utilizing open fired grills and smokers.

• Utilized many forms of preparation techniques.

• Maintain clean and safe stations in accordance with food and personnel safety standards.

EDUCATION

• PPCC, Colorado Springs, CO

• Business Accounting 1985/86

US ARMY

• Aberdeen, MD 1984

ADDITIONAL SKILLS

• Hands-on experience grilling, roasting, boiling and frying meats, vegetables and other foods.

• Competent at checking freshness of raw food and ingredients before cooking.

• Understands food cost and portion control without sacrificing quality

CERTIFICATES

• Certificate, Proctor Training and Testing • State Food Safety (9df2e-hb1eae3)

• Certificate, Food Handler • eFoodcard (CA-731950)

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