chef

Blessing O. Ekwale

*** ***** ******* ******, ************, PA 19151

Phone: 267-***-**** E-mail: acx0fe@r.postjobfree.com Objective

My objective is to obtain a challenging and rewarding position in the food industry; to utilize my creativity, management skills, and experience. I am a food service worker with five years of experience in FOH and BOH operation and a certificate in Food Handling and Safety. I vow to faithfully adhere to the highest standards of hygiene, quality and customer service. Education & Certification

Bachelor of Science, Culinary Management The Art Institute of Philadelphia, PA Graduation: December 2014

ServSafe Food Handler, 2014

Relevant coursework

Application and use, Hors d'oeuvres & Appetizer, Charcuterie, Classical European Cuisine, Culinary Skills 1 & 2, American Regional Cuisine, World Cuisine, Dining Room Operations Nutrition, Dessert, Plating & Presentation, Sustainable Purchasing, Visual Culture of Food, Food & Beverage Operation Skills

x Physically fit and able to lift heavy goods and stand for long periods of time x Enforcing strict health and hygiene standards in the cooking & food preparation area. x Ability to understand and carry out basic sanitation requirements x Charcuterie skills.

x Strong presentation skills.

x Strong customer skills.

x Extensive knowledge of Microsoft Office, excel and Lotus Notes. x Ability to communicate well.

x Ability to work a flexible schedule.

x Ability to communicate effectively with a wide range of customer. x Strong organizational and prioritization skills. x Menu Development, Planning & Pricing

x Marketing & promotions ideas generation ability

Internship

MANNA – PHILADELPHIA, PA

x Prepared meals from scratch each day that serves eight hundred people x Prepared food items following standard recipes and procedures x Gained knowledge and experience in a fast pace work environment Work Experience

RUBY TUESDAY (2010 – 2012)

Job Title: server

x Quickly learned food, liquor, and dessert menus. x Delivered exceptional, friendly and fast service. x Answered questions about menu selections and made recommendation when requested. x Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests’ expectations.

x Skillfully anticipated and addresses guest’s service needs. x Manages closing duties, including restocking items and reconciliation the cash drawer. x Maintained dining room cleanliness

x Completed all end of shift duties including table cleaning, carpet vacuuming and next-day preparation such as utensil wrapping.

FOGO DE CHAO – PHILADELPHIA, PA (2012 – 2014)

Job Title: Line Cook

x Weigh, evaluate, and mix ingredients

x Prepare ingredients for cooking, including portioning, chopping, and storing food x Prepare and cook food in keeping with recipes, quality standards and presentation standards

x Operate stoves, grills, fryers, ovens and microwaves x Test foods to verify if they have been cooked adequately x Serve food in appropriate portions onto suitable receptacles x Flexibility with changes in menu on short notice. MAI - children's hospital of Philadelphia (2014 – 2016) Job Title: Cook

x Season and cook food according to recipes provided x Make appropriate changed as per customers’ instructions x Cut, chop and slice food items

x Ensure that all orders follow menu presentation

x Controlling stock rotation to ensure the kitchen and larder are always well stocked. x In charge of stock control for the freezers, pantries and storeroom. x Deciding what quantities are to be cooked and the amount of portions to be served. x Constantly checking the quality of the food being served to customers. x Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen. x Keeping an eye on the temperature of cookers and roasters. x Maintained highest level of cleanliness and sanitation FEASTIVITIES EVENTS – PHILADELPHIA, PA (2016 – current) Job Title: Lead Cook

x Manage day-to-day Kitchen operations and Culinary team. x Execution of daily food service, quality, technique, portion, presentation and food cost control. x Support management with catering proposals, menu pricing and menu Innovation. x Track food costs while managing vendors to provide standard cost-efficient products. x Estimate food consumption and requisition of food purchase. x Standardize Production Recipes to ensure consistent quality. x Responsible for continued growth of overall catering: cost, quality, presentation and innovation. x Execute all off-site catering that requires on-site support. x Assist manager of sales & marketing in menu planning and costing for special event catering. x Collaborate with general managers on expense tracking for accurate financial projections. x Responsible for all the kitchen purchasing.

x Ensure that appropriate sanitation, maintenance and safety standards are followed. x Implement and maintain culinary excellence standards. x Train and manage kitchen personnel and supervise all culinary activities. References available upon request

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