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Line Cook Management

Location:
United States
Salary:
40000
Posted:
January 25, 2018

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Resume:

CHRISTOPHER A MARCHITTO

** ******* ******, **** *****, CT 06512 203-***-**** (cell) 203-***-**** (home)

Objective

Reliable, quality-focused Chef seeking full-time position as a Chef that will exhibit my characteristics as a team player, who is dependable, organized, flexible and able to work with little or no supervision.

Culinary Skills

Excellent in preparation, presentation and able to prepare all foods. Experience with handling knives and would attempt to create new recipes. Keeps kitchen very sanitized when food is being handled, has great knowledge in ordering supplies and keeping track of what is needed. I have 22 years experience in handling food services and also work to my potential and work well with others, extreme team player.

Special Skills and Certification

Preparing all types of foods to customer satisfaction, handles stress extremely well, always getting food out in a timely manner, works very well with others and always open for improvement or other ideas. Attended Hospitality Management class in 2005, and have been in this field for 22 years and loves to cook.

Experience

Connecticut Culinary Institute (CCI) Certificate 1996

Naugatuck Community College

Hospitality Management Certificate 2005

Back Porch

Sous Chef Old Saybrook, CT

August 2016-November 2017

Prep for lunch and the night

Ordering inventory, overseeing kitchen operations

Worked all stations, grill, saute’

Made sure work area is clean after every shift

Reason for leaving: seasonal

Taste Restaurant Hamden, CT

Head Chef Nov 2012 – Present

Duties included prepping, cooking, overseeing staff and kitcken. Made specialty dishes designed by myself.

Kept kitchen clean and worked specialty holidays for special events.

Was in charge in the kitchen and staff to make sure dishes were prepared correctly with no errors.

Reason for Leaving: Restaurant Closed on April 30, 2016

Red Lentill New Haven, CT

Line Cook June 2012 – October 2012

Prepared vegan, vegetarian and gluten free entrees

Worked with tofu, seitan and other soy products

Freshly prepared veggie burgers, pizzas, humus, beet lattes and pistachio tofu

Reason for leaving: Establishment closed

Foe’s American Bistro Branford, CT

Line Cook April 2011 – April 2012

Prepared gourmet dishes based on multiple different styles of cooking

Performed as head chef during lunch hours

Created specials based off supplies every day for lunch and dinner menu

Developed new innovative items and presented them to the owner for future specials and menu items

Worked on collaboration with the owner to create unique menu items based on the seasons and other varying factors

Reason for leaving: Establishment closed

Evergreen Woods Branford, CT

Line Cook 1998 - 2004

Prepared meals for tenants. Meals with special orders, proficient in dietary menu.

Has extensive experience working in the Health Facilities, with special orders due to allergies and other reasons food has to be prepared special.

References

Edward Seymour – 203-***-****

Jason Ruocco – 203-***-****

Vinny Azzara – 860-***-****



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