Service Food

Terrell M. Fuller

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

Philadelphia, PA 19121

267-***-****(cellular)

***************@*****.***

Objective: To seek position as Cook in a high pressure, fast paced restaurant, that allows me to utilize all transferable skills while also bringing my passion, dedication, and creativity to the kitchen environment. Highlights of Qualifications:

Exceptional organizational abilities to see and act on work duties quickly and efficiently

Competent to work steadily, remain organized, and effective under pressure in a fast-paced environment.

Adept at developing positive working relationships, while working as a team, helping as needed or requested.

Flexible to work mornings, afternoons, evenings, weekends, and holidays

Competent at memorizing menus for each function served and able to explain the major ingredients and preparation methods for each item to be served.

Gwynedd Mercy University

Gwynedd Valley, PA

August 2015 to April 2016

Line Cook/Sous Chef

Prepared food that was made to the exact specifications of the establishment, Head Chef, students, and faculty.

Directed and corrected the presentation and portioning of food according to company standards.

Conferred with Head Chef or Executive Chef to coordinate policies and procedures between the kitchen and dining areas.

Directed and participated in planning menus and utilization of food surplus and leftovers.

Coordinated and participated in the activities of Chefs and other Kitchen personnel engaged in preparing and cook- ing, foods to ensure efficient and profitable food service.

Assisted in maintaining inventory; estimated food consumption, and purchase or requisition food and non-food items necessary for kitchen operation.

Copabanna

Philadelphia, PA

September 2013 to May 2015

Line/Prep Cook

Communicated any assistance needed during busy periods to the Sous-Chef to ensure optimum service to guests.

Prepared ingredients for cooking, including portioning, chopping, and storing food before use.

Baked, broiled, roasted, steamed, and fried food items according to recipes.

Washed and disinfected kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions met departmental standards.

Marinated, seasoned, grilled meats, chopped herbs, diced, cut, and sliced vegetables. Sheraton Hotel

Philadelphia, PA

December 1994 to June 2013

Banquet Houseman

Set tables in assigned area correctly and uniformly.

Keep station neat and clean while servicing guest per established policies and procedures.

Set up stations according to the restaurant rules and restock all items needed during the shift.

Use proper in-room clearing and aisle tray break-down buffet or other special food service tables and equipment.

Assist Lead Banquet Server in setting up/breaking down buffet or other special food service tables and equipment.

Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.

Education

Simon Gratz

High School Diploma

1989 to 1993

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