Chef

Michelle Toles

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

Philadelphia, Pa 19124

Cell phone and Primary phone: 215-***-****

Email: **************@*****.***

Academic Background

The International Culinary Schools at The Art Institute of Philadelphia Culinary Arts- Associates Degree Program GPA 3.3

Graduation-September 2015

Hors d’ oeuvres and Appetizers

Made first course dishes including tea sandwiches, sushi, and salads. Prepared food items from many world regions such as China, Mexico, and France. Focused on plate presentation and garnishes for these dishes.

Culinary Skills 2

Produced full meals including a protein, starch, vegetable, and sauce. Drafted original menu items. Learned to cut primal and sub primal cuts of beef and pork. Developed knife cuts such as julienne, chiffonade, and small and medium dice.

Sustainable Purchasing and Controlling Cost

Introduced to better ways of purchasing food and helping the environment as well. Composed an original menu using seasonal items and provided the cost for each food item for at least 10 people.

A la Carte/ Current Cuisine

Made food in a restaurant-like setting for the public. Produced items from the Mediteranean Region as well as South America. Specialized in Entrees, Desserts, and Appetizers.

Charcuterie

Prepared smoked, cured, and dehydrated foods from different countries around the world, such as Poland, Russia, and Ireland. Developed some cheese-making skills. Items were made from original recipes that were highly researched before production. Introduced to molecular gastronomy. Developed sausage making skills as well as knowledge of how to make Pates and Terrines.

Serv Safe Certification received in December, 2013 Volunteer Work

American Culinary Foundation Chefs Food and Wine Festival April 3, 2014

Susan G. Komen Race for the Cure May 11, 2014

Internship with MANNA Food Bank September 2014- December 2014 Work Experience

Wal-Mart- King of Prussia, PA

Deli Sales Associate/Assistant Department Manager

October, 2011- December, 2013

Aided customers in their choices of deli meats

Helped fry foods

Sliced lunchmeat

Organized inventory monthly

Cleaned slicers and other equipment daily

Prepared large amounts of sandwiches and salads

Philadelphia Country Club- Gladwyne, Pa

Garde Manger/ Dessert Station Associate

September, 2014- December 2014

Prep food for up to 400 people

Grill meats and vegetables for up to 150 people

Make salads for A la Carte service

Assist Sous Chefs for Banquets

Prepare desserts for members including, pies, cookies, and ice cream Lee’s Hoagie House- Blue Bell, PA

Grill Cook/ Garde Manger

Associate Closing Shift Supervisor

December, 2014- March, 2016

Slice all lunchmeat for the week

Make sandwiches, salads, and hoagies

Make Cheesesteaks and other hot food and sandwiches.

Prep as much as needed

Assist the closing shift with all night time duties such as, cleaning the store properly, taking out trash, and ensuring every item is in its proper place for the opening shift the next day.

Jack Duggan’s Bar and Pub- Philadelphia International Airport Terminal A east Breakfast/ Morning Shift Associate

Lunch Prep Associate

July 2015-January 2016

Prepare breakfast such as, various omelets, French toast, Belgian Waffles, and home fries for travelers in and out of the Airport

Make sure the Garde Manger section is fully set with all essential foods that will be needed for the lunch and dinner shifts.

Prep for breakfast the next morning

Rouge

203 South 18th st. Philadelphia, Pa

Line cook/Saute cook

Prepare and plate fish and saute items in a timely matter.

Prep my station every day and prep my own fish, vegetables, and distinguishing sauces.

Have knowledge of proper cooking temperatures.

Make sure all items were cut properly and everything placed in ita correct spot.

Contact this candidate