head coook
Resume:
Jerome T. Bland
New York, NY 10009
***************@*****.***
EDUCATION
The French Culinary Institute - Certified A La Carte Culinary Technique 2002
• Certificate obtained for La Technique
The New York Restaurant & Hotel Management School - Classical Cooking 2000
• Certificate obtained for Commercial Cooking and Catering
The New York State Dept. of Health-Certified Food Handling and Sanitation 1995
• Certificate obtained for State of New York Sanitation and Food Handlers
Marist College 1985
• 18 Credits in Business Administration
John Tyler Community College 1980
• Business Management, A.A.S.
WORK EXPERIENCE
Boy Scouts of America, Camp Turrell, Otisville, NY Summer 2013
Head Cook
Tuttle Hospitality Madison Avenue, New York, NY 5/2011-2014
Contracted as Cook at various sites
Housing Works Inc, Keith D. Cylar Health Center & Residence 4/2008-4/2011
1st Cook
• Responsible for the production of 130 meals for HIV+ clients
• Supervise 2nd cook, utility workers, peers workers and per diem staff
• Responsible for overseeing the maintenance and sanitation of the kitchen
The Doe Fund 1/2007-3/2008
Head Chef
• Wash, peel, cut and seed fruits and vegetables to prepare them for consumption
• Clean work areas, equipment, utensils, dishes and silverware
• Store food in designated containers and storage area to prevent spoilage
Self Employed 2006-2014
Vendor at area Flea Market selling men’s and women’s hosiery etc.
Times Union Newspaper Co. 5/2005-10/2006
Rounds Cook
• Checked the quality of raw and cooked food products to ensure that standards are met
• Monitored sanitation practices to ensure that employees follow standards & regulations
• Supervised & coordinated activities of cooks and workers engaged in food preparation
• Inspected supplies, equipment and work areas to insure conformance to standards
• Determined how food should be presented and created decorative food displays
• Collaborated with other personnel to plan and develop recipes and menus, taking into account such factors
as seasonal availability of ingredients and likely number of diners
Flick Incorporated, Manhattan Day School 5/2000-8/2002
1st Cook Supervisor
• Responsible for overall food preparation for over 550 students
• Supervised kitchen staff
• organized incoming stock on a rotating basis
• Participated in menu preparation to maintain kosher standards
• Attended to food safety regulations and inspections
References Available Upon Request
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