Manager Professional Experience

Taylor Fleming

**** ******* **., **********, **, 95864

Phone #: 916-***-**** Email: *****************@*****.***

Passionate cook actively seeking a position that will offer me the opportunity to continue to learn and develop my skills in the restaurant business. I am capable and more than willing to do anything from prep cook to line cook.

KEY QUALIFICATIONS

• ServSafe certified

• Understanding and knowledge of safety, cleanliness and food handling measures

• Proven ability of using and maintaining all equipment in station correctly

• Experienced in high volume restaurant environment

• Attentive to quality and detail

•Able to take direction

•Able to work efficiently in a team environment

• Understanding of classical French techniques

• Knowledge of various cuisines

PROFESSIONAL EXPERIENCE

Kitchen Supervisor/ Lead Line Cook

West Shore Café and Inn, Tahoe City, CA, 96141 June 2015- April 2016

• Prepare all Sauces and Soups with proficiency

• Prepare various proteins such as cleaning, portioning, proper storing

• Create Dinner Specials

• Manage kitchen staff and Inventory

• Setup and prepare food for small and big banquets of 100+

• Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manage

Line Cook

Malabar Restaurant, Natomas, CA, September 2013- June 2015

• Prepare all food items in a hygienic and timely manner

• Clean and maintain station

• Restock all items as required throughout shift

• Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager

Catering Chef

Cal Poly Catering Services, San Luis Obispo, CA, November 2012 – July 2013

• Setup small and big banquets of 100+

• Prepare food for small and big banquets of 100+

• Garnish and decorate food

• Prepare all food items in a hygienic and timely manner

• Clean and maintain station

• Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager

Line Cook, Pantry Cook, Grille Cook, Catering and Dishwasher

4th Street Grille, Sacramento, CA, October 2010 - July 2012

• Prepare all food items in a hygienic and timely manner

• Clean and maintain station

• Restock all items as required throughout shift

• Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manage

EDUCATION

• The Art Institute of Sacramento – Associates of Science in Culinary Arts, Graduated with Honors

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