Service Objective

Christopher N. Smith

**** ******** *** •Atlanta, GA 30331

Phone: 770-***-**** • Email:***********.*******@*****.***

Objective

My objective is to work in professional kitchen’s to continue my studies in a more hands on

matter and to use the knowledge I’ve already gained to maximize my skills in any establishment

I’m employed.

Education

9/09 – 11/11 Le Cordon Bleu College of Culinary Arts Atlanta

Tucker, GA

Associates of Occupational Science Degree

Le Cordon Bleu Culinary Arts

Graduated: November 2011

Summary of Culinary Skills

Precise Knife Skills

Knowledge of stocks, mother sauces, and secondary sauces

Ability to identify spices and fine herbs

Knowledge of classical cooking methods and techniques

Ability to fabricate proteins and seafood

Knowledge of baking techniques and plated desserts

Ability to work in a fast-paced environment in a team setting

Professional Experience

11/12-present Ecco Fifth Group Restaurants/HMSHost

Atlanta, Ga

Cook II

Restaurant located inside Hartsfield-Jackson airport in the international terminal.

Served a variety of people from around the world.

Became proficient with the restaurants menu of Mediterranean cuisine including:

pastas, paninis, and pizzas. All made from scratch with seasonal menu changes.

Maintained HMSHost’s & Fifth Groups very high standards for cleanliness including

monthly white glove inspections.

Became proficient in all stations including Pantry(salads, paninis, desserts) Sauté

(Pastas, side items) Pizza/grill/inside expo(Pizzas, entrees, hot apps)

Occasionally did prep work for all stations.

8/11- 8-12 SeaWorld Culinary Department

Orlando, FL

Line/Prep Cook

• Spent three months in the catering department and nine at Shark’s Underwater Grill in the

park.

• Catered events with guest numbers ranging from a few dozen to over a thousand.

• While holding a position as a line-cook became proficient in broiler, salad, sauté,

expediting and fry stations.

Proficient in the set-up of all stations I was assigned.

Prep assignments ranged from carving/weighing steaks to making béarnaise sauce

before service.

Worked well with an eclectic mixture of staff members and supervisors.

Performed end of shift deep cleaning at closing time daily.

Occasionally did inventory and managed temperature charts.

Turned in HACCP charts at the end of the shift daily.

8/10 – 6/11 Ihop

Stone Mountain, GA

Server/Line Cook

• Directly interacted with customers to insure they enjoyed their experience to the fullest.

• Handled all side work and assisted dishwashers.

• Assisted cooks during busy rushes.

Assisted with cook prep duties on slow shifts.

Prep duties ranged from making batter in bulk to bagging ingredients for quick use during

service.

11/10 - 8/11 Zaxby’s

Snellville, GA

Cook

• Operated the deep-fry, salad, and grill stations.

• Assisted in closing procedures

7/09-7/10 Waffle House

Tucker, GA

Cook/Server

• Completed prep for morning shifts.

• Interacted with customers directly as a server.

• Worked all shifts including overnight shifts.

• Became proficient in a system where checks were only vocalized.

Certifications

ServSafe Food Safety (10/31/2014)

Contact this candidate