Line Cook High School

Timothy Wade

**** **** ********** ***., **. Louis, MO 63112

Home: 314-***-**** • Cell: 314-***-****

***************@*****.***

Young man passionate about learning new things in the kitchen. Currently working in high

volume kitchen at Ballpark Village under Exc. Chef Philip Dikeman. Quality-focused and efficient

Cook adept at preparing and plating food in high energy, fast-paced kitchens. Very dynamic like

to be used all around the kitchen. Skilled in preparing large volumes of food quickly and

effeciently.

Line Cook with 3 years of experience in high-pressure culinary environments. Skilled in preparing

large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to

prepare a special variety of dishes in a professional, rewarding environment.

Focused and disciplined

High volume production capability

Well-tuned palette

Focus on portion and cost control

Team Player

Eager to learn

Good multi tasker

Respectful

Responsible

Reliable Transportation

Basic kitchen awareness

Good communication skills

Successfully worked in a kitchen staff of 8-12 employees during high volume dinner services for

more than $20,000 in diners each night.

Line Cook, 03/2014 to Current

Budweiser Brewhouse - St. Louis, MO

Systematically tasted and smelled all prepared dishes, and observed color, texture and

garnishes.Implemented and supported company initiatives and programs.Effectively managed

and assisted kitchen staff in producing food for banquets, catered events and member dining

areas.Consistently kept a clean and safe environment by adhering to all federal, state and local

sanitation and safety requirements.Established and maintained open, collaborative relationships

with the kitchen team.Set up and performed initial prep work for food items such as soups,

sauces and salads.Provided nutritious, safe, visually appealing, innovative and properly

prepared and flavored food.

Line Cook, 02/2012 to 12/2012

Joe Bucks - St. Louis, MO

Correctly and safely operated all kitchen equipment in accordance with set guidelines.Creatively

decorated cakes, cupcakes, tarts and pastries as well as special order items.Provided nutritious,

safe, visually appealing, innovative and properly prepared and flavored food.Set up and

performed initial prep work for food items such as soups, sauces and salads.Prepared for each

shift by placing a clean cutting board and utensil bath at workstation.Consistently tasted, smelled

and observed all dishes to ensure they were visually appealing and prepared correctly.

SUMMARY

HIGHLIGHTS

ACCOMPLISHMENTS

EXPERIENCE

Cook/ Banquet cook/Dishwasher/Banquet server, 02/2013 to 03/2014

All Team Staffing - St. Louis, MO

Implemented and supported company initiatives and programs.Effectively assisted kitchen staff

in producing food for banquets, catered events and member dining areas.Consistently kept a

clean and safe environment.Correctly operated all bakery equipment, including ovens, proofers,

fryers, sheeters, rounders, scales and mixers.Displayed a positive and friendly attitude towards

customers and fellow team members.Mixed, weighed and proofed ingredients in accordance with

bakery recipes.

Line Cook, 04/2010 to 12/2011

Charlie Gittos - St. Louis, MO

Persistently strove for continual improvement and worked cooperatively as a team

member.Diligently enforced proper sanitation practices to prevent the spoiling or contamination

of foods.Expert in final plate preparation with authentic presentation.Systematically tasted and

smelled all prepared dishes, and observed color, texture and garnishes.

GED: Basic high school studies, 2013

Harris Stowe State University - St. Louis, MO, USA

EDUCATION

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