Objective

Dedicated, dependable, and disciplined Culinary Veteran, to utilize

significant experience in food preparation to start as a journeyman butcher

for an established organization.

Professional Experience

Executive Chef Saucier Order Line Cook

Sous Chef Baker Prep Cook

Lead Line Cook Fry Cook Banquets and Catering

Grill Cook Saute Cook Meat Market/Deli Counter

Well versed in all aspects of food cost, portion control, quality control,

and supervision and training of kitchen staff. Specializing in purchasing

in bulk and breaking down meat for storage and meal preparation. Skilled

with knives and saws in food preparation.

Employment History

FISHERMANS CATCH - POINT LOOKOUT, NEW YORK - SOUS CHEF 2000-2008

1 Doubletree hotel tampa, florida - Line cook 2008-2009

CYPRESS CREEK LIVING FACILITY, SUN CITY CENTER, FL- LINE COOK 2009-

2010

SUNSET GRILL LITTLE HARBOUR, RUSKIN, FLORIDA - LINE COOK 2011-2014

SUNSET GRILL TERRA CEIA BAY, PALMETTO, FLORIDA - CHEF 2014-2015

Education

Copiague, High School, NY graduated 1983

Commack Culinary Institute - two year program completed 1986