Cook

To Whom It May Concern:

I am an aspiring recent Culinary Arts graduate student. I am interested in discussing possible job opportunities within your organization. My career interest, educational background and experience have prepared me for professional growth within your organization.

My superiors, organization leaders and peers have always recognized my personal commitment, dedication and ability to complete a task. I have always taken the initiative, worked independently, and worked effectively with co-workers. This type of collaborative effort is important to the successful completion of each assignment or project.

I have had the opportunity to travel and meet with individuals on all levels. My interpersonal, communications, and customer service skills combined with the ability to manage multiple tasks in a fast-paced environment will be an asset to your organization.

Enclosed you will find my resume that provides a comprehensive summary of my experience and achievements thus far. Realizing that a resume is not all inclusive, I would appreciate the opportunity to speak with you personally.

Please contact me at your earliest convenience 340-***-**** to arrange an interview.

Sincerely,

Cherise C. Hodge

Enclosure

EDUCATION

Le Cordon Blue College of Culinary Art in Orlando, FL

AAS in Culinary Arts, obtained 6/11

SKILLS

Excellent communication skills

Able to take direction

Able to work efficiently in a team environment

Ability to work peacefully and efficiently under pressure

Capable of speaking, reading and understanding basic cooking directions

Have the ability and experience to prepare quality variety dishes in the stipulated time.

Have expertise in a variety of techniques in cooking to prepare tasty dishes.

Have excellent managerial ability and have managed various teams with great efficiency.

EXPERIENCE

Universal Studios at Cowfish, Orlando Fl 09/16- Present

• Responsible for creating daily entrée specials

Prepped various food items for the day including meat fabrication and sauces

Work stations including pantry, grill, sauté, fry, & expo for covers ranging from 100 – 350 people

Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time.

The Castle Hotel, Kessler Collection, Orlando, FL 03/14 – 9/16

Cook 2

Prepare recipes and dishes according to guidelines set

Food inventory

Ordering all food needed from assigned vendor

Prepare and execute food for banquets in a timely manner

Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas to ensure health code, Marriott & Kessler standards are met

Sea World, Orlando, FL 02/11 – Present

Line Cook/Prep

• Responsible for creating daily entrée specials

Prepped various food items for the day including meat fabrication and sauces

Work stations including pantry, grill, sauté, fry, & expo for covers ranging from 100 – 350 people

Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time.

Off The Wall, St. Croix, USVI 02/07 – 09/08

Line Cook /Dishwasher/Prep

Assisted chef in food preparation

Prepared and maintained assigned station

Ensured areas comply with sanitation regulations at end of business day

Follows recipes, portion controls, and presentation specifications as set by the restaurant

Good to Chew Catering Company, St. Croix, USVI 08/06 – 08/09

Prep Cook/Cook/Server

Helped chef in preparing food for various functions

Attended functions; punctual in serving guests

Effectively merchandises food and beverage menus in an informative, friendly and enthusiastic manner

Contact this candidate