Line cook
Resume:
KEVIN EARL WILSON **** OAK WAY CHICO CA *****
*******@*****.*** HOME PHONE 530-***-****
Date 10/08/2017
Dear Hiring Manager:
I am writing to express my interest in the position of Chef de Partie advertised as being open with your restaurant at this time. I am a top-performing Line Cook highly skilled in developing quality European and American cuisine and managing high-volume back-of-house operations. I have more than 15 years of experience working in varying restaurant environments, preparing a wide range of dishes, creating unique menu items, overseeing purchasing duties, and training employees. Now I would like to bring my expertise to work for you.
My background demonstrates a results-driven attitude and the capability to address complex problems by devising solutions to increase productivity and contain costs while ensuring superior quality and customer service. I have been regarded as an extremely valuable member of kitchen management teams and have consistently exhibited an ability to surpass customer expectations. I have had outstanding success leading staff and improving efficiency by transferring seamlessly between multiple stations including cold food preparation, soup, broiler, grill, and sauté.
The accompanying résumé can serve to provide you with far greater details of my extensive background and what I have to offer. I am currently seeking new professional challenges and would be more than willing to relocate to take the next step in my career. I look forward to speaking with you soon and can be reached at my E-mail address *******@*****.*** please leave your name, your title, where you work and a message, I will get back as soon possible . Thank you for your time and consideration.
Sincerely yours,
Kevin Earl Wilson
Enclosed Below Resume
KEVIN EARL WILSON 1762 OAK WAY CHICO CA 95926
*******@*****.*** HOME PHONE 530-***-****
Chef De Partie / Chef
Summary: Talented and quality-oriented Chef de Partie with 22+ years of experience in classical and contemporary cooking styles encompassing European and American cuisine. Food handler certified with skills in high-volume production, casual, fine, and banquet dining, and catering for special events. Results-driven manager with background in startup enterprises, strategic planning, and purchasing/procurement. Respected supervisor with proven abilities in directing employees and training staff to improve kitchen operations.
Food Preparation & Presentation / Customer Satisfaction / Leadership & Team building / Knife Skills / Ordering / Multitasking / Dessert & Bread Baking / Breakfast, Lunch & dinner Cooking / Sauce & Stock Making / Food Handling / Fry, Pantry, Sauté & Grill Cooking / Pizza, Fusion / Farm to Table / Salads / Scratch & Comfort Cooking / Recipe Development / Low to High- Volume Cooking .
SELECTED PROFESSIONAL HIGHLIGHTS
· Supervised 20–30 kitchen staff and as Line Cook for Lost Tree Golf Club, working at pantry, sauté, and grill stations, directing catering for special events, and effectively prioritizing and expediting orders to serve as many as 250 guests per hour.
· As Line Chef for Maxwell’s Café, held full responsibility for training entire staff on time management and portion control; oversaw purchasing functions and ensured excellent customer service.
· Designed well-received daily specials as Line Cook for Scotty’s Boat Landing; personally, sourced ingredients and maintained cleanliness of broiler, fryers, and kitchen.
· Developed reputation throughout career as well-rounded chef able to transfer seamlessly between multiple stations including cold food preparation, soup, broiler, grill, and sauté.
CAREER TIME-LINE
Line Cook Peekaboo kitchen Year round Kanab UT 2019
Line Cook Heart Six Ranch ( seasonal) Moran WY 2018 to 2019
Line Cook north Cascades lodge (seasonal) Stehekin WA 2017
Line Chef: Three Fork Ranch Lodge and Spa (Seasonal) Savery WY 2016
Line Cook: Lumberyard Rotisserie and Grill (seasonal) Cannon Beach OR 2015
Line Cook: Big Wave (seasonal) Manzanita OR 2014
Pantry / Pub Cook: Lutsen Resort (seasonal) Lutsen, MT 2013
Private Chef/Caregiver: Private Client (contract) Chico 2009-2013
Line Cook Scotty Boat Landing Chico CA 2009
Line Chef/Grill Chef: Patriot’s Club/Pat’s Barracks (contract) Stuttgart, Germany 2007-2008
EDUCATION & PROFESSIONAL DEVELOPMENT
AOS in Culinary Arts, California Culinary Academy, San Francisco, CA
Certificate of Proficiency in Culinary Arts, Butte Culinary Academy, Chico, CA
Utah food handler Certificate of competitions Kanab UT June 14, 2019
California food Handler Certificate of competitions Chico CA
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