Cook Service

Emmanuel Pompee

**** **** ***** *********, *** **0 North Miami, Florida, 33181

786-***-**** ********@*****.***

OBJECTIVE

Experienced chef seeking a rewarding employment opportunity in a professional kitchen that recognizes; hard work, dedication and

creativity that will offer the potential for career growth.

RELATED SKILLS

Excellent contributing team player. Strong, detail-oriented organizational skills.

Impeccable proper sanitation and quality control Polished verbal and written communication skills.

work with minimal supervision and under pressure as well.

PROFESSIONAL EXPERIENCE

ST. REGIS BAL HARBOUR HOTEL RESORT & SPA Bal Harbour, FL 2012-present

Lead Cook, Banquet Cook, Overnight Cook

Prepared foods, opened and prepped facility, set-up line, cleaned, sanitized and maintained station before cooking.

Worked Grill, sauté & Garde Manger station for in room-dinning impressive presentation skills with details.

Maintaining smooth operations of the kitchen during overnight. Ensures food is prepared according to Executive Chefs

specifications and assist in training line staff to the Hotel/Kitchen standards. Responsible for the kitchen operations in the absence of

chef on duty.

BLOOM WYNWOOD Miami, FL 2011-2012

Line Cook, Pastry

Oversaw all sauté station for dinner service.

Assisted in preparation of desserts items.

Performed other related duties as assigned.

GANSEVORT SOUTH – THE ONE GROUP brand STK South Beach, FL 2011 - 2012

Line, Prep, and Banquet Cook

Worked Grill, Sauté, & Garde Manger stations for In-Room-Dining and the Pool Plaza restaurant.

Prepared foods, opened and prepped facility, set-up line, cleaned, sanitized, and maintained station before cooking.

Cook and provided my expertise at various stations for savory and pastry.

THE PALM HOTEL & SPA South Beach, FL 2007 - 2011

Line, Prep, and Banquet Cook

Oversaw all sauté station duties including training new employees.

Responsible for developing new recipes for dinner and lunch menus utilizing pantry and banquet overage goods.

Given raises based on talent, skills and performance within the first six months.

THE NATIONAL HOTEL South Beach, FL 2005 - 2007

Station and Banquet Cook

Manned the Garde Manger, Grill/Fry, and Buffet Action stations; solely handling all aspects of some special events.

Impressive presentation skills with detail to artistry and sanitation requirements.

Introduced several popular dishes using international and Caribbean ingredients and techniques.

NOUVO CAFÉ South Beach, FL 2003 -

2005

Station Cook

Exceptionally adhered to policies and procedures regarding sanitation and sanitary food handling.

Multi tasked cooking and coordinating all food orders between stations and food servers.

Set up and maintained stock of food preparation line.

Perform all basic cooking skills, interpreting an extensive variety of technical instructions with professional knowledge of cooking

ingredients and procedures.

CAMIS SEAFOOD AND PASTA RESTAURANT South Beach, FL 1999 - 2003

Station Cook and Monger

Cooked on the line including Pasta, Broiler and Grill stations.

Responsible for handling pasta station.

Accomplished various other duties as assigned.

Understood and follow all recipes and menus all instructions regarding to cooking and kitchen.

REFERENCES FURNISHED UPON REQUEST

EDUCATION & CERTIFICATION

JOHNSON & WALES UNIVERSITY North Miami, FL Summer 2012

Associate of Science Degree in Culinary Arts

REFERENCES FURNISHED UPON REQUEST

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