Banquet Chef

Robert Bolton

*** ******** ****** ** *** * Washington, DC 20032

***************@*****.*** 202-***-****

OBJECTIVE: Prepare, assemble, cook and serve food in accordance with District of Columbia Department of Public Health and Environment Safe Handling Guidelines. Incorporate knowledge of Hazard Analysis and Critical Control Points (HACCP) principal. Provide team work and great communication skills with awesome customer service. Keep clean equipment, floors and walls following quality and safety standard.

SUMMARY OF ACCOMPLISHMENTS:

I established garnishing training exercises to increase culinary art skills at Little Creek Casino, WA. Conducted regular inspections to insure food quality was above standards Service Source, DC. Motivated teams to reduce food waste.

PROFESSIONAL SKILLS:

Knowledgeable in Windows/Microsoft Office applications, Trained personnel in food and beverage, new food regulations and procedures, Expert communicator in written or oral, Management level in Customer Service skills, Shift Scheduling and Record Maintenance, Crew Supervision and Leadership skills, Performance Reports and Consultation, Inventory Maintenance and Purchasing Records, Food Preparation and Sanitation Procedures, Corrective and Preventive Procedures, Policies and Procedure Enforcement, First Aid Training and AIDS Training, Food Handler's Permit, Active Listening Skills.

WORK EXPERIENCE:

Service Source Washington DC 12/2012 to 04/2014

COOK III

Understood and followed all policies and procedures. Met or exceeded industry standard for the preparation, served and stored of food. Recorded production and waste on a regular and consistent basis. Prepared and assisted with menu creation and daily specials according to the recipe in a regular and consistent manner. Assisted with supervision of kitchen staff and quality of food item prepared. Ensured that all food preparation is completed for the next shift. Written and verbal communication to interact effectively with quest, owners, and co-workers. Teamwork with training of kitchen personnel. Assisted with accurate counting of inventory. Took interest and initiative in the development of the culinary team. Accurately completed the daily, weekly and monthly cleaning lists.

BARAC Property Management Washington DC 06/2009 to 12/2011

PROPERTY TECHNICIAN

Responsible for cleanliness of property also made minor repairs to building, such as, patching walls, painting and removal of debris from property. Showed vacancies to interested tenants. Reported all major repairs to the Management Department.

Travaglione Restaurant Shelton, WA 05/2003 to 03/2006

COOK

Supervised, coordinated and participated in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in a restaurant. Estimated food consumption and requisitioned or purchased food shipments. Checked thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles. Received and examined food shipment to ensure that quality and quantity met established standards and specifications.

Washington State Correction Center Shelton, WA 08/2002 to 04/2003

COOK

Supervised seven inmates preparing daily menu and ensured safety of all personnel. Interviewed new prison inmates in order to obtain social and criminal histories in preparing of food services. Analyzed prisoner's social attitudes, mental capacity character and physical capabilities for preparing food products.

Little Creek Casino Shelton, WA 09/1989 to 04/2002

Sous Chef

Supervised, coordinated, and participated in activities of cooks and other workers engaged in preparing and cooking food shipments. Observed workers engaged in preparing, portioning and garnishing food to ensure that standards were met. Instructed personnel in fine points of cooking.

EDUCATION:

STRIVE DC Job Readiness Training Program, Washington, DC 01/2015

South Puget Sound College, Tumwater, WA

AAP Business Management 08/2007

REFERENCES AVAILABLE UPON REQUEST

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