Jacob Romagnoli

Address: **** ***** ****

Las Vegas, NV 89147

Contact:734-***-****

Education

Washtenaw Community College for Hospitality and Business Management January

**** - ****

Attended Lansing Community College August 2006 - April 2007

Graduated Pioneer High School May 2006

DECA State Finalist 2006 in Restaurant & Food Service Management

Highlights of Skills

Over 13 years experience working in the restaurant industry

Knowledge of health and safety codes and regulations

Experienced in safe operation of commercial food service equipment,

including deep

Fryers, ovens, cook tops, grill, saut, broiler, and almost all other

kitchen equipment

Performs multiple tasks smoothly and efficiently in a fast-paced

environment

Ability to follow recipes, instructions, and guidelines

Meticulous worker; attentive to quality and detail

5 years of service in the Banquet area dealing with Weddings, Business

Events, etc

Professional Experience

Moveable Feast Catering Manchester, MI

March 2013 - Dec 2013

Chef/Bartender/Server

- Assist in all aspects of orders from guests and to

distributors

-Prep all recipes and meals to strict company standards

- Continual upkeep on inventory for FOH and BOH areas

-Provide 100% customer Satisfaction

- Work events with up to 1000 people

Gratzi Ann Arbor, MI March 2012 -

November 2012

Server

- Awarded 100% on a secret shopper test within 30 days of employment

- Letter of acknowledgment written on my behalf for my service by a

CEO

Peoples Food Co-op - Ann Arbor, MI

October 2011 June 2012

Shift Leader

Responsible for product ordering and storage

Organizing menus on a daily, weekly and monthly plan

Preparing Pre-Packaged food

Customer Service

Hot Bar Cook

Preparing the Hot Bar in a timely manner

Completing all Prep in a timely manner

Helping fellow employees

Maintaining a Clean work environment

Gandy Dancer - Ann Arbor, MI

Saucier Chef

March 2007 - May 2011

Certified Trainer

Cut, trim, portion and boned meats and fish

Cook all house stocks, soups, sauce and bread for

restaurant

Gained familiarity with braising, breading, fat-frying

and grilling

Clean and prepare vegetables and fruits

Assemble and measure accurate ingredients

Set up and clean equipment for daily preparation

Prioritize prepping duties to meet deadlines in a fast

paced, crowded kitchen

Maintain safe, sanitary and orderly work area

Busser

Promoted to Head Busser after 90 days of employment

Referances Loren Halprin - Executive Chef Grand Concourse 1-440-***-****

Sherry Perkins - Food and Beverage Director - Moveable

Feast 1-734-***-****

Chris Swervb - Executive Sous Chef - Gandy Dancer 1-313-

590-2069

Contact this candidate