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Service High School

Location:
Boston, Massachusetts, United States
Salary:
50,000-60,000
Posted:
October 18, 2016

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Javon Taylor

* ****** *****, ******, ** ***** 617.***.**** acw38z@r.postjobfree.com

Summary of Qualifications

Sous Chef with strong experience in inspecting food items, planning and developing menus, handling food purchase specifications, recipes, presentation standards and pricing for all menu items. A creative thinker with knowledge of the latest food trends. Vast experience of working in many different culinary roles.

Visual and auditory ability to identify, respond to environmental & other hazards related to food service in a commercial kitchen

Planning and conducting food service for large groups

Establish and maintain healthy communication with other employees in order to ensure great service, excellent customer retention skills

Considerable experience at sauté, broiler, fryers, steamers, ovens, appetizer and salad stations

Consistently serve as department head in absence of Executive Chef

Professional Highlights

Head Cook, Boston Medical Center, Boston, MA 3/2013–9/2016

Oversees food preparation and kitchen staff to ensure quality production

Checks and controls the proper storage of product and portion control, e.g., especially high cost meat and fish items

Ensures all equipment in working areas is clean and in proper working condition

Oversees food preparation and kitchen staff to ensure quality production

General Cook, Bon Appetit/Compass Group, Cambridge, MA 9/2004–5/2013

Assisted in the production of catering events

Prepared meals from scratch including, but not limited to sauces, soups, desserts and confections

Trimmed, cut and boned meats for cooking as specified by meal plans

Supervised Prep Cooks & Dishwashers as necessary

Lead Cook, McCormick & Schmick, Boston, MA 2/2001–12/2002

Assisted in estimating inventory of restaurant (actively ordered, received & stored supplies)

Supervised next day food preparation.

Performed opening and closing tasks, reconciling receipts, completing end-of-day paperwork and securing and locking establishment

Education

Working towards Associate’s Degree, Culinary Arts, Newbury College Ongoing

Serv Safe Certification, National Restaurant Association 2012

Culinary Intern, Spinozola Foundation Inc/ Bay Tower 1995-1996

High School Diploma (focus Culinary Arts), Madison Park High School 1991-1995



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