ADRIAN SALOME

** *. ****** ** ***. *, Passaic, NJ 07055 C: 973-***-**** acx3gs@r.postjobfree.com Bilingual Line Cook with 4years of experience cooking in Fine dining fast working environments. Energetic with a lot of creativity, deep passion for food and ingredients. Work well as a leader in high pressure settings. Always focused on high standards for taste, quality, and presentation. Candidate For Associates Degree In Culinary Arts / Accepted into Bachelors In Culinary Arts Management: Current

The Culinary Institute of America - Hyde Park, NY

High School Diploma: Culinary Arts, 2015

Passaic County Technical Institute - Wayne, NJ

Chef de Partie, 06/2015 to Current

Esty Street – Park Ridge, NJ

In charge of running the lunch shift 4 days of the week, includes making specials for the day and in charge of two people under me to make sure everything is going smooth. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Promptly reported any maintenance and repair issues to Executive Chef. Verified freshness of products upon delivery.

Worked in sautéing and grill stations.

Extern, 04/2016 to 08/2016

Eleven Madison Park – Metropolitan Life North Building Ensured standards were kept to the highest, from receiving to producing. Prepared most mise en place for Chef De Parties.

Trained new kitchen staff on how to work clean, tight, and fast. Worked with Chef de Parties so they could have a smooth service. Executed daily production lists and goals

Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices. Chef de Partie, 09/2014 to 07/2015

Passaic County Technical Institute – Wayne, NJ

In charge of changing menu weekly according to the season, and freshness of the ingredients. In charge of placing people where I thought they would strive the best. Worked in Sautéing, and grill stations.

Line Cook, 07/2014 to 09/2015

End Of Elm – Morristown, NJ

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Worked on menu changes with the Executive Chef.

Worked in Sautéing, grill, and garde manger stations. PROFESSIONAL SUMMARY

EDUCATION

WORK HISTORY

Chef de Partie, 03/2013 to 07/2014

Heritage Grill – Denville, NJ

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

In charge of catering special events.

Verified freshness of products upon delivery.

Worked in Sautéing, grill, and garde manger stations. 13th place in National Pro-Start Culinary Competition 1st place New Jersey Pro-Start Culinary competition 1st place Chef Central Culinary Competition

1st place for best appetizer at Roc'15 NJ Restaurant &Hospitality Association competition 1st place for Passaic County Technical Institute Culinary Chopped Competition Received Garden State Silver Plate Scholarship on behalf of the New Jersey Restaurant Educational Foundation Recognized by Passaic County Board of Chosen Freeholders for all the achievements. Awarded best in my field (Culinary Arts) in the school by Passaic County Technical Institute Pro-Start 1 &2 Certified

Servsafe Certified

Certificate of achievement by the National Restaurant Association. Green Chefs Blue Ocean Certified

Thrives in fast-paced environment.

Quick problem solver

Bilingual fluent speaking Spanish and English, Mild in American Sign Language.

Always looking to learn and be mentored.

Employed at Esty Street, featured in The

Record "Top 6 Restaurants of North Jersey.

Employed at End of Elm, featured in New Jersey

Monthly for being one of the best Tapas restaurants in New Jersey

Worked at Eleven Madison Park #3 Restaurant In

the World by San Pellegrino.

Member of National Restaurant Association.

Member of Passaic County Technical Institute Pro-Start Culinary Team. ACCOMPLISHMENTS

RECOGNITIONS

CERTIFICATIONS

SKILLS

AFFILIATIONS

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