Customer Service Representative

Ernest Dupree

**** ******* **. ** ? Washington, District of Columbia 20032 ? 202-***-****

? **************@*****.***

OBJECTIVE

To obtain a position in the culinary field, utilizing my skills and

experience in American, Italian, and Asian cuisine, customer service, and

in-depth knowledge of the food service industry.

PROFESSIONAL EXPERIENCE

Prep Cook March 2014 - Present

Legal Seafood 2401 Ronald Reagan Washington National Airport Access Rd.

Arlington, VA

. Cleaned and inspected galley equipment, kitchen appliances, and work

areas to ensure cleanliness and functional operation.

. Apportion and serve food to facility residents, employees, or patrons.

. Cleaned, cut, and cook meat, fish, or poultry.

. Monitored use of government food commodities to ensure that proper

procedures are followed.

. Directed activities of one or more workers who assist in preparing and

serving meals.

. Planned menus that are varied, nutritionally balanced, and appetizing,

taking advantage of foods in season and local availability.

. Requisition food supplies, kitchen equipment, and appliances, based on

estimates of future needs.

Cook November 2009 - January 2011

Ping Pong Dim Sum Restaurant 900 7th St. NW Washington, DC

. Turned or stired foods to ensure even cooking.

. Seasoned and cooked food according to recipes or personal judgment and

experience.

. Observed and tested foods to determine if they have been cooked

sufficiently, using methods such as tasting, smelling, or piercing

them with utensils.

. Weighed, measured, and mixed ingredients according to recipes or

personal judgment, using various kitchen utensils and equipment.

. Substituted for or assist other cooks during emergencies or rush

periods.

. Washed, peeled, cut, and seed fruits and vegetables to prepare them

for consumption.

. Estimated expected food consumption, requisition or purchase supplies,

or procure food from storage.

. Carved and trimmed meats such as beef, veal, ham, pork, and lamb for

hot or cold service, or for sandwiches.

. Coordinated and supervised work of kitchen staff.

. Planned and price menu items.

SAUTE' COOK July 2010 - December 2010

Carmine's Restaurant 425 7th St. NW Washington, DC

. Cleaned food preparation equipment, work areas, and counters or

tables.

. Planned work on orders so that items served together are finished at

the same time.

. Grilled, cooked, and fried foods such as french fries, eggs, and

pancakes.

. Took orders from customers and cook foods requiring short preparation

times, according to customer requirements.

. Grilled and garnished hamburgers or other meats such as steaks and

chops.

. Performed food preparation tasks, such as making sandwiches, carving

meats, making soups or salads, baking breads or desserts, and brewing

coffee or tea.

. Performed general cleaning activities in kitchen and dining areas.

Line Cook April 2006 - June 2008

H-20 Restaurant and Lounge 800 Water St. SW Washington, DC 20050

. Observed and test foods to determine if they have been cooked

sufficiently, using methods such as tasting, smelling, or piercing

them with utensils.

. Weighed, measured, and mixed ingredients according to recipes or

personal judgment, using various kitchen utensils and equipment.

. Substituted for or assisted other cooks during emergencies or rush

periods.

. Consulted with supervisory staff to plan menus, taking into

consideration factors such as costs and special event needs.

. Prepared relishes and hors d'oeuvres.

. Inspected and cleaned food preparation areas, such as equipment and

work surfaces, or serving areas to ensure safe and sanitary food-

handling practices.

. Ensured food is stored and cooked at correct temperature by regulating

temperature of ovens, broilers, grills, and roasters.

Cook April 2004 - April 2007

Aramark Company 4555 Overlook Ave. SW, Washington, DC 20375

. Seasoned and cook food according to recipes or personal judgment and

experience.

. Portioned, arranged, and garnished food, and serve food to waiters or

patrons.

. Substituted for or assisted other cooks during emergencies or rush

periods.

. Washed, peeled, cut, and seed fruits and vegetables to prepare them

for consumption.

. Estimated expected food consumption, requisition or purchase supplies,

or procure food from storage.

. Consulted with supervisory staff to plan menus, taking into

consideration factors such as costs and special event needs.

. Butchered and dressed animals, fowl, or shellfish, or cut and bone

meat prior to cooking.

EDUCATION & TRAINING

High School June 1986

Eastern High School Washington, DC

Certificate - Food Handlers License January 2014

University of the District of Columbia Washington, DC

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