Customer Service High School

Bryan O’Neil Richardson ******************@*****.***

Cell Phone: 314-***-****

Food Service

Line Cook/Prep Cook/Customer Service/Sous Chef

Summary of Qualifications:

Highly organized and goal oriented professional with multiple years of experience working in restaurants, dining halls, and banquet services

Formal training in culinary techniques

Strong working knowledge of food safety and sanitation procedures

Experienced working in high volume establishments with a diverse work group

Excellent Customer Service experience

Proficient in Ordering and Receiving product

Knowledge of following a standardized recipes

Knowledge of using commercial equipment

Knowledge of MS Software

Strong knowledge of Controlling Restaurant Food Cost

Knowledge of Labor Cost

Employment History:

Labor Ready 07/2015-Present

General Laborer

Responsible for going to various employers, to perform general and industrial

Tasks assigned by employers in the St. Louis and surrounding counties.

Catering St. Louis – St. Louis, Missouri 05/2013 – 06/2015

Prep Cook/PM CHEF

Cut and sliced meats and vegetables, sliced cheese using a standard slicer

Responsible for using proper time and temperature when refrigerating foods.

In 2015. I was promoted to Sous Chef, assisting Executive Chef in running shifts

Responsible for ordering and receiving product, heavy cooking duties, as well

As making sure quality of products meet customer satisfaction

Coleman’s Kitchen – Coleman, Florida 05/2010 – 11/2012

Cook

Cooked using standardized recipes

Prepared and served large number of patrons

Maryland Correctional Training Center - Hagerstown, Maryland 07/2008 – 06/2009

Janitorial Maintenance

Swept, mopped, stripped and waxed floors; vacuumed and shampooed carpets

Cleaned and sanitized restrooms, hallways, and common areas

Kitchen Match Temp – Washington, DC 06/2004 – 08/2005

Cook

Responsible for going to various jobs to perform various cooking duties

Cut and slice meats, peeled shrimp, and sliced vegetables in preparation for later cooking

National Geographic Society – Washington, DC 05/2003 – 06/2004

Cook

Performed at multiple cooking stations in the museum such as fryers, tilt skillets and grill line

Prepared a variety of salads and desserts upon customer request

Education/Training:

National Restaurant Association – Coleman, Florida 08/2012

Manage First Program - awarded certificates in:

Serve Safe Certification

Hospitality & Restaurant Management

Human Resources Management and Supervision

Community Family Life Services - Washington, DC

Culinary Arts (Food Handler’s License)

Curriculum focused on areas such as safety, sanitation, weights and measures, stocks sauces 10/2003

High Point High School – Beltsville, Maryland

High School Diploma (General Studies)

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