**** **** ****** ******,

Philadelphia, Pennsylvania,

19104

NASIR MASON 267-***-****

acx0sk@r.postjobfree.com

**/**** - ******* **** **** London Grill

**/**** - **/**** **** Cook / Ceviche Alma De Cuba 05/2015 - 11/2015 Line Cook Rouge

OBJECTIVE

Seeking a position as a Line Cook / Junior Sous Chef. Enthusiastic to deliver high quality culinary services, utilizing profound cooking skills, station coordination expertise and aesthetic taste for fine dining. Offering skills in all styles of cooking and strong leadership skills in order to orchestrate a positive kitchen. EMPLOYMENT HISTORY

• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

• Season and cook food according to recipes or personal judgment and experience.

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods

• Create sauces and vinaigrettes from scratch

• Help with the planning of menus and meals

• Maintain high food quality and presentation

• Perform product inventory

• Setting up and stocking stations with all necessary supplies

• Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

• Cooking menu items in cooperation with the rest of the kitchen staff

• Answer, report and follow executive or sous chef’s instructions

• Set up and stocking stations with all necessary supplies

• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

• Cook menu items in cooperation with the rest of the kitchen staff

• Answer, report and follow executive or sous chef’s instructions

• Clean up station and take care of leftover food

• Stock inventory appropriately

• Ensure that food comes out simultaneously, in high quality and in a timely fashion

• Comply with nutrition and sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers 02/2016 - 10/2016 Line Cook Cedar Point Bar & Kitchen 06/2012 Benjamin Franklin High Social Studies, High School Diploma

• Set up and stocking stations with all necessary supplies

• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

• Cook menu items in cooperation with the rest of the kitchen staff

• Answer, report and follow executive or sous chef’s instructions

• Clean up station and take care of leftover food

• Stock inventory appropriately

• Ensure that food comes out simultaneously, in high quality and in a timely fashion

• Comply with nutrition and sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers EDUCATION HISTORY

Reference

Kelly Wilhome 610-***-****

Milton Johnson 267-***-****

Cherly K. Boyles 610-***-****

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