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Cook

Location:
Washington, District of Columbia, United States
Posted:
October 24, 2016

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Resume:

Brenda Brown

*** ******* ******

Upper Marlboro, MD 20774

Phone: 301-***-****

Cell: 301-***-****

E Mail: acw7ux@r.postjobfree.com

Professional Summary

I've been in the culinary field for 30yrs. I work well in height pressure environment, experience in all stations in the kitchen with multiple cooking skills. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high pressure settings.

Skills

<li > Institutional and batch cooking

<li > Beautiful presentation of food

<li > Strong attention to safe food handling procedures Proficient with chef knife and cuts such as julienne,dice,boinng,filleting,skinning and shucking. Multitasking.

Work History

July 2004 to May 2016

Hyatt Fairlakes 12222 Fairlakes cir, fairfax va

Lead cook

<li > Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

<li > Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

<li > Led shifts while personally preparing food items and executing requests based on required specifications.

<li > Led shifts while personally preparing food items and executing requests based on required specifications.

<li > Regularly interacted with guests to obtain feedback on product quality and service levels.

<li > Maintained smoothly and timely operations in preparation and delivery of meals and kitchen sanitation.

February 1975 to October 2002

ARAMART Pentagon

Head cook

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

Ordered and received bakery products and supplies. Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.

Assisted customers in placing special orders for large scale events such as weddings and birthday parties.

Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.

Verified freshness of products upon delivery.

Education

1973 Franklin k lane New york,

High School Diploma

New York City community collage Manhattan new york, Associate of Arts



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