AOS full time student at Le Cordon Bleu College of Culinary Arts, Atla
Resume:
SHERLAND D. JOHN
LITHONIA, GEORGIA 30058
Email:********.****@*****.***
OBJECTIVE
To obtain a position in a dynamic team where I can
apply skills learned in my formal culinary training,
while continuing to learn from industry professionals.
SKILL PROFILE
Proficient in the preparation, production and
presentation of meats, vegetables, soups and other
dishes including some baked items. I am in my second
year of attending Le Cordon Bleu, where I am pursuing
my Associate’s Degree in Culinary
Arts. I have successfully completed extensive training
in
the fabrication of meat, poultry, and fish;
foundational
cooking methods, and sauces; cuisine across cultures;
introductory baking and pastry; buffet and catering,
and
contemporary cuisine.
EDUCATION
AOS in Culinary Arts June, 2015(projected)
Le Cordon Bleu College of Culinary Arts, Atlanta
campus.
A.S. in Marketing 1993
London Chamber Of Commerce and Industry examinations
board, Trinidad and Tobago, West Indies.
MILITARY SERVICE
United States Army 2005 to 2010
Small Arms Repairer/Supervisor.
EMPLOYMENT
TACOM, FMX Department of the Army, Fort Benning, GA
& Fort Dix, NJ 2010 to Present.
Cracker Barrel, June to December 2004.
CERTIFICATIONS
Certified Professional Food Protection Manager
certificate number:1785778, expires 11/05/2018.
Contact this candidate