Cook: Grill,Fry,Saute,Broil,Prep,Garde Man Baking/Pastry

L ISA K ING

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PROF I LE:

Passionate, hard-working culinary student with integrity seeks an entry level BOH position in a creative, team-

spirited environment encouraging development and growth where quality and great service is all in a day’s work.

CERT I F ICAT IO NS/ AWARDS:

• ServSafe Food Protection Manager Certified

• 420hrs in Culinary Training by Community Culinary School of Charlotte

• 1st P lace Winner of the Wisconsin Milk Marketing Board Recipe Contest in 2011

• Winner of Dilworth Breakfast Muffin contest in conjunction with Community Culinary School of Charlotte in 2009

EXPER I E NCE:

P rep Cook : June 2012- June 2014

JJ RE D H O T’S, Charlotte, NC

• Responsible for maintaining brand concepts and recipes including production of a variety of in house made sauces and

condiments, pickled items, smoked pork belly, sausages, smoked cheese and desserts

• Conscientious worker; attentive to quality and detail while p rioritizing task for daily food preparations and set up, catered

events, restaurant service, and grill station

• Ensured the highest quality food is prepared per specifications and adhering to all recipe standards

• Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sautéing

burners, convection oven, flat top range and refrigeration equipment.

Garde M anger & Chef de Pa rtie Grilla rdin I n te rn : November 2011- February 2012

Westin Hotel, Charlotte, NC

• Received the highest score out of 10 interns for signature entrée dish and brand representation

• Produced a variety of salads, appetizers, hot /cold entrees, and buffet items for banquet events serving 500 plus guests

• Consistently followed recipes and guidelines for p repared items, broiling, grilling, frying, sautéing, or other cooking

methods with quality standards

• Assumed 100% responsibility for the quality of meats, seafood, poultry, vegetables, and other food items served

Alumni Affai rs Coordinator : June 2011- September 2011

Community Culina ry School of Charlotte, Charlotte, NC

• Mentored under Chef Ron Alert in maximizing productivity and profit through proper time management and scheduling

w hile conducting an event, delegating staff assignments and follow up to ensure completion, developed and communicated

action plan for a Farmer’s Market event

• Knowledge of health and safety codes and regulations; ServSafe Certification and experienced in safe operation of

commercial food service equipment, including deep f ryers, ovens, cooktops, and slicers

Server : March 2010-June 2011

Waffle House, Charlotte, NC

• Enlisted creative ways to increased annual food sales by 10% while reducing overall operational expenses and trained 8

employees in the company’s standards and protocol of service

• Successful built a loyal base of repeated guest, cared for up to 60 guests per shift, known for creating an atmosphere of

enjoyment, acknowledged guest and anticipated their needs for the duration of their stay

• E xplained how various menu items are prepared, describing ingredients / cooking methods as well as informed customers

of daily specials.

F ood Service Assistant : July 2008-November 2009

Palmetto Health Richland Hospital, Columbia, SC

• Experience in preparing meals and desserts for guest with varied dietary needs

• Performed additional responsibilities as requested by the Kitchen Manager and multi-tasked smoothly and efficiently in a

fast-paced environment

• Experienced in line preparation in various positions, in proper food handling procedures, portion control, service quality,

standards of operations, and problem solving

• Helps set up the whole kitchen prior to opening and keeps pace with other cooks on the line so that all food is ready for each

p late at the same time.

E D UCAT IO N:

Johnson & Wales University

Associate in Applied Science: Culinary Arts 2012

Associate in Applied Science Baking & Pastry Arts 2016

Bachelor of Science: Food Service Management 2016

Concentration: Sales, Meetings & Event Management

VOLUN TEE R IS M:

• Johnson & Wales University Chef Choice Volunteer Program: Thai Cuisine, Dim Sum, Indian Cuisine, Homemade Pasta,

I nternational Cheese and Wine Tasting, and Designer Cupcakes

• Johnson & Wales University Special Events Club Volunteer: Wine and Dine Cocktails

• Community Culinary School of Charlotte: funding raising event auction

• Hope Haven Community Residence: Assistant Cook

Contact this candidate