MicusMura

**** ** *** ***

Pompano Beach, Florida 33064

Phone 954-***-****

Email:ac2ttq@r.postjobfree.com

Objective

Seeking an entry level within the culinary field that will allow me to use the skill learned during my education at Le Cordon Bleu College. I wish to find a position that will challenge me and promote professional growth

Education

2010-5/02/2012 Le Cordon Bleu College of Culinary Arts. Graduated as a certified AFC Chef Culinary Diploma Certified Food Safety Manager– No; 21298701 Expiration 12/22/2021 GPA: 3.8

Professional Development

Knife Skills: All the classic knife cuts, understand the fundamentals of cooking techniques Ability to produce the 5 mother sauces Ability to work in different areas of the kitchen: Pantry, grill, sauté’, fryer, broiler, pastry, and baking, stock rotation, and sanitation

Work Experience

09/04/2015to Present cook 3, Hilton Waldorf Astoria, Boca Raton, Florida. 03/2012 to 08/29/2015 Lead cook, Red Ginger Restaurant, Miami Beach, Florida. Duties and Functions, prepare ingredients for cooking, including portioning, chopping, and storing food before use. Weight, measure, and mix ingredients according to recipes. Using various kitchen utensils and equipment. Wash and peel fresh fruits and vegetables to prepare them for cooking or consumption. Prepared and cooked food according to recipes. Responsible for maintaining a cleaned and sanitized kitchen work stations areas.

2/2003 to 2011, Lead Line cook Brio Tuscan Grill Orlando, Florida Duties: cooking all grilled, broiled, and roasted items. Portions food items prior to cooking, such as meats, and fish. Ensured that the work area safe, cleaned, and sanitized.

3/1993 to 2/2003, Line cook Cheesecake Factory Winter Park, Florida Duties and functions: uphold quality standards, portion control, and presentation of food. Adhered to all health regulation in food preparation, storage, and service. Properly measured and assembled ingredients required for cooking the standard recipes. Prepared all food items to order, followed standard recipes and procedures within specified time limited. Minimized waste of products. Set up station according to restaurant guidelines, properly operated and maintained all.