Service Food
Resume:
Joyce McIver-Cole
New York, NY *0039
*********@*****.***
Objective
To obtain a position within management.
Education
Internship in business management Starwood hotels 2015
Laguardia Community College, CUNY Spring 2016
Associates in Applied Science
Monroe College- New Rochelle, NY June 2010
Experience
Banquets- St.Regis, NY
(Starwood Hotels) August 2012- 2016
Demonstrate company values when providing service and teamwork
Prepare and properly garnish all food orders in accordance with menu specifications
Prepare sauces, soups and hot entrées in accordance with menu
Present food using proper plate presentation techniques
Coordinate completion of menu items with server
Setup for meal periods by ensuring that stations are set up based upon anticipated volumes
Adhere to company standards for safe food handling and storage
Keep equipment clean and in proper operating conditions
Maintain cleanliness and stocks coolers and storage areas
Complete food requisitions to maintain inventory items
Chef De Partie- St. Regis New York,NY
August 2012 - November 2012
Adour Alain Ducasse -2 MICHELIN-STAR
Ensured that dishes are prepared and cooked according to the specific restaurant standards.
Assisted in stock is rotation and controlled within the specific section of the kitchen.
Oversaw the preparation, cooking, and presentation of meals in a restaurant.
Managed chefs in their section in prepared, cooked, and presented culinary dishes; enforced strict health and hygiene standards in the kitchen; and troubleshooted any problems that may arise
Line cook (Del Frisco's steakhouse) New York, NY
August 2011- August 2012
Collected all necessary supplies to prepare menu for service.
Prepared a variety of foods; meat, seafood, poultry, vegetable, and cold food items.
Arranged sauces and supplementary garnishes for allocated station
Covered, dated and correctly stored all bits and pieces and food prep items
Served menu items compliant with established standards
Used food preparation tools in accordance with manufacturer's instructions
( Red Rooster's - Marcus Samuelsson) Harlem,NY
September 2010 - July 2011
Prepared a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Portioned food products prior to cooking according to standard portion size and recipe specifications.
Maintained a clean and sanitary work station area including tables, shelves,grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range and refrigeration equipment.
Prepared item for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Followed proper plate presentation and garnish set up for all dishes. Handled, stored and rotated all products properly.
References-Available upon request
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