Chef
Resume:
JohnPatrick Hicks
Winter Garden, FL 34787
***********.*****@*****.***
Focus Statement
Seeking a Chef position to utilize my skills and enhance the reputation of my employer. Education
Le Cordon Bleu College of Culinary Arts 2012 - 2015 Bachelors in Business Management
Le Cordon Bleu College of Culinary Arts - 2012
Achieved my Associates Degree in Science
ServSafe manager certification expires 12/2015
Culinary Arts
Other Colleges:
Burlington Community College 11/2009- 3/2010
Mount Laurel, NJ 08054
Communications
Pennco Technical Institute 6/2005- 7/2006
Blackwood, NJ 08012
Automotive Technician
Experience
Line Cook Prep Cook
Millers Ale House Champions Gate 4/2016- Current
I currently open the line as Grill Cook. Duties include setting up my station, prepping as well as working every station on the line.
Line Cook/ Prep Cook
First Watch Daytime Café 2/2016-4/2016
At First Watch, I help open the restaurant daily starting with preparation items. I have learned each station from salads, to egg station and grill. This restaurant does not allow the cooks to read off of checks or a P.O.S. screen as all the calls are vocal. I also am responsible for cleaning my station before closing down the restaurant.
Line Cook/Prep Cook
BJ’s Brew House 8/2013- 2015
Lake Buena Vista
At BJ’s Brew House, I worked all stations including the grill, saute, pasta/broil, salad, appetizer, pizza and have worked in the preparation area. Normal volume is high due to the fact we are near Disney. I utilize my speed and culinary skills to properly prepare dishes and deliver gold standard quality food. I am also Safe Staff certified
Line Cook/ Prep Cook 5/2012- 9/2012
Princess Cruises
Healy, AK
This job was a part of my externship in order to graduate Le Cordon Bleu. I worked as a Line Cook in Alaska seasonally during the lunch hours, ensuring that the Line was properly set up and operated correctly. This was a very high volume restaurant. I also have Grill experience as well as safety and sanitation. I also helped my managers by checking in shipment orders and helping out my team members remain efficient during fast paced times.
Management/ Customer service 7/2007- 8/2009
WAWA INC.
Mount Laurel NJ
Directed and managed employees during shifts, responsible for making sure employees followed orders, and maintained a clean, safe work environment at all times. Performed various duties such as counting the safe before shifts to ensure proper amount allotted for cashier loans, also logged in orders from vendors that came to the establishment, then put the orders away personally.
Trained numerous employees on sanitation safety and cashier duties, also proper knife skills and implement a proper HACCP plan.
Customer Service 5/2003- 6/2005
The GAP
Marlton NJ
Prepared stock to be organized and put away, I was responsible for accepting and logging orders, following an organized plan to place shipments accordingly. Established a safe and clean work environment, I was in charge of maintaining employees, and to watch out for loss prevention.
Prep Cook/ Customer service 8/2009- 4/2010
Qdoba Mexican Grill
Cherry Hill NJ 08034
Performed as a line cook, I was responsible for maintaining a fast action production line. Customers ordered their meals and received them accordingly. Initiated work as a prep cook, I was responsible for frying tortillas, cutting vegetables for salsa preparations, prepared rice for service, also cooked fajita vegetables for preparation. Trained under the General Manager, I was responsible for accepting orders from vendors, putting the orders away and maintaining employees in clean work environment. Awards
Customer Service Award 2 years consecutive, also the Perfect Attendance Award for Wawa, Stephen Sees Manager 2009
Servsafe Certification National Restaurant Association 2010- Current Certificate of Appreciation Le Cordon Bleu College of Culinary Arts Open House Volunteer, Chef Denlinger Chef Shenefield 2011
Certificate of Completion Award U.S. Food Service Ormond Beach Division Food Show Volunteer
"Building a Future Together"
At the Double Tree Hotel Pat Kelly- Division President Joe Spak- Exclusive Brands Manager 2011 Certificate of Appreciation Award and Personal referral to Chef Richard Barth, Director of Education, from Chef Ray Benton U.S. Food Service Ormond Beach Division Food Show Volunteer "Building a Future Together" at the Double Tree Hotel 2011
Awarded a Chinese Meat Cleaver for volunteer work at Double Tree Hotel 2011 Le Cordon Bleu College of Culinary Arts Honor Roll List 3.5 GPA or Higher, William Mather Director of Education 2011
3 Team Member Customer Appreciation Awards and Pins from Princess Cruises 2012
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