Cook 3

Hanna Sanchez

***** ***** **, ***** *******, California

T: 818-***-**** E: **************@*****.***

Objective

To work as a Cook in your restaurant, utilizing system, cooking styles and techniques that I have learned during my internship at the Ritz Carlton hotel while applying and further honing my skills and taste palette as a Filipino cook knowledgeable in various cuisines. Experience

Ritz Carlton Amelia Island, Florida February 2016-March 2017 Salt Restaurant (AAA, 5 Diamond Restaurant), Feb-June 2016

• Able to work all stations in the kitchen such as:

- Preparing food items needed for service in Garde Manger station, including but not limited to, making and cooking cold side menu items needed for service for daily dinner menu, amuse bouche, and first course tastings. Cooks and plates items needed for first course meals.

- Prepares food items needed for service in Fish station, including but not limited to, dinner menu and second course tastings. Plates and garnishes for all second course meals.

- Prepares food items needed for service in Grill station, including but not limited to dinner menu and third course tastings. Cooks side dishes, plates, and garnishes for all third course meals.

- Helps cook and plate hot appetizers in the entremetier station.

• Organizes tickets in the hot side during service so that the grill, fish, and entremetier are in line with the expediter and front of the house

• Maintained a clean area at all times from prep to service, and did closing duties at the end of the shift

Garde Manger, June-September 2016

• Responsible for all club items for Ritz Carlton Club Level guests including daily amenities and cold side Hors d’ Oeuvres (vegetarian, meat, and seafood).

• Prepares items such as cold hors d oeuvres, salads, dressings, cheese and fruit boards, cutting of vegetables and fruits, that are needed for functions in accordance with BEOs ranging from 200 up to 500 expected guests per event order

• Did Amuse Bouche and live garden action stations Banquets, September 2016-Present

• Responsible for hot club items for Ritz Carlton Club Level guests

• Assists the saucier station with the items needed for a function such as mise for soups; sauces, vegetables, and garnishes for plate ups, in accordance with the BEOs ranging from 200 up to 800 expected guests.

• Helps the saucier with cooking some of the items needed for a function.

• Helps the oven station with searing seafood, grilling meat, firing, plating and running hot items needed for functions and plate-ups.

• In charge of daily garnishes for buffet and plate-ups.

• Did action stations such as Pasta, Shrimp & Grits, Salt Blocks, Braised Beef, and Ratatouille, to name a few.

Research and Development Team, Del Monte Test Kitchen Philippines June 2015 -January 2016

• Assisted the test kitchen manager in many stages of recipe development that are needed for the brand’s key accounts: Kitchenomics TV and food service.

• Prepared and cooked dishes needed for Kitchenomics TV (a cooking show) such as cooking for different cooking stages that needs to be swapped in between shoots.

• Prepared and cooked items for recipe development and sampling for food service accounts.

• Developed recipes needed for Kitchenomics TV and food magazines.

• Lead cook in all items related to baking and pastry. Education

Grand Diploma in Professional Culinary, Baking, and Pastry Arts, 2016 Global Culinary & Hospitality Academy, Manila, Philippines Bachelor of Fine Arts Major in Advertising Arts 2011-2010 University of Sto. Tomas, Manila, Philippines

References (Contact details are available upon request) Chef Rick Laughlin

Chef de Partie, Salt Restaurant, Ritz Carlton Amelia Island, Florida, USA Chef Dennis Vanterpool

Garde Manger Executive Chef & Chef Tournant, Ritz Carlton Amelia Island, Florida, USA Chef Brandon Dienger

Executive Sous Chef, Restaurant Eugene, Atlanta, Georgia, USA

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