Chef / Cook

Summary of Qualifications

Food Service professional offering a combination of restaurant, hotel, and private institution experience.

Seeking to secure a position that will utilize and further develop culinary arts and culinary management training skills, and experience.

Professional Experience

HARLEM CHILDREN’S ZONE - NEW YORK, NY 2015-2016

COOK, CHARTER SCHOOL

Prepared, cooked, and served 3,000 students and staff fresh food.

Breakfast, lunch, salad bar, soup, pm snacks, special events encompassed a daily task sheet.

EPISCOPAL SOCIAL SERVICES (PRIDE HEALTH)-NEW YORK, NY 2014-2015

HEAD COOK, Early Childhood Education Center

Responsible for preparation, production, and serving of breakfast, lunch, and snack for 50 students plus

staff.

Created weekly menu, maintained ordering and storage of food, supplies, rotation and dating of stock.

Implemented sanitary standards related to meal preparation, kitchen equipment and temperature readings.

PERSONAL CAREGIVER- NORTH BERGEN, NJ 2011-2013

Provided personal care for a family member.

Handled all transportation, scheduling of appointments and any other related responsibilities.

EDISON JOB CORPS ACADEMY EDISON, NJ 2009-2010

Cook II, Vocational Center

Prepared and cooked large quantities of various foods according to menu for the cafeteria.

Directed workers and students who assisted in preparing and serving meals.

Maintained work areas to ensure compliance with federal regulations regarding cleanliness.

LEARNING CENTER FOR EXCEPTIONAL CHILDREN – GARFIELD, NJ 2004-2006

Food Program Coordinator, Private School

Provided hands on instructional classes for students with disabilities.

Involved in creative menu development, production, purchasing and cooking of food according to nutritional standards for 100+ students.

Recorded food-related expenditures and monitored proper use of government food commodities.

Education & Qualifications

THE INSTITUTE OF CULINARY EDUCATION- NEW YORK, NY 2003-2004

CAREER CULINARY ARTS DIPLOMA PROGRAM 2003

3.88 GPA, Graduated with Highest Honors

CAREER CULINARY MANAGEMENT DIPLOMA PROGRAM 2004

3.98 GPA, Graduated with Highest Honors

PETER KUMP'S COOKING SCHOOL 1995

Pastry and Baking Certification

SERVSAFE FOOD SAFETY MANAGER CERTIFICATION 2013

NEW YORK CITY FOOD SAFETY MANAGER CERTIFICATION 2014

VOLUNTEER AT WOODCLIFF COMMUNITY CHURCH- NORTH BERGEN, NJ 2014

ROUXBE ONLINE COOKING SCHOOL CERTIFICATION 2015

Contact this candidate