line cook
Resume:
Hello,
My name is Matt Millson-Martula and I am very interested in continuing my culinary career in a fast paced environment that focuses on quality and precision. I received a culinary arts diploma from The Institute of Culinary Education . I have experience on saute, grill, and hot appetizers as well as other aspects of food preparation. I am looking for a restaurant to advance my skills as well as my career. I am eager to learn, very hard working, team oriented, and reliable. Thank you for your consideration, I hope to hear from you soon.
Matt Millson-Martula
e-mail: ***************@*****.***
phone: 434-***-****
Matt Millson-Martula
***************@*****.*** I 434-***-****
401 Summit Ave. # 2-A Jersey City, NJ 07302
Objective
I aim to find a position that is career oriented where I can continue to increase my knowledge of the culinary field and grow personally as well as professionally.
Professional Experience
Kitchen Associate; Automation
Blue Apron Jersey City, NJ
February 2016 – Present
Maintain the highest levels of quality, and accuracy of the given ingredient
Work in a fast paced environment while maintaining the highest levels of sanitation
Collaborate with co-workers to achieve and surpass the set goals and standards
Line Cook
Culinary Concepts; Spice Market New York New York, NY
November 2012 – April 2014
Cook on a large line with high volume demands
Cooked on the hot appetizers, saute, grill, and wok stations
Mastered meat temperatures and time management skills
Controlled the most demanding station on the line with communication and teamwork among the co-workers on the station (saute)
Line Cook
VB3 Pizzeria and Restaurant Jersey City, NJ
May 2012 – November 2012
Cook on grill, fry, saute, and pizzas
Multi-tasked while working in a prompt and efficient manner
Maintained high sanitation standards in a safe and clean environment
Produced a quality product in stressful situations
Kitchen Manager
Stephan Parry Restaurants with Robert Sawery; Fry's Spring Station Charlottesville, VA
May 2010 – April 2012
Supervise kitchen operations of a gourmet Italian-American restaurant - $1.2 million in annual gross sales
Oversee the hiring, training, scheduling, and performance of 8-10 employees
Maintain low costs–32% food, 30.5% labor–through careful ordering and staffing
Manage local and national vendor relationships to procure all equipment, food, and dry goods
Create daily soups, seasonal features, and new regular menu items
Lead the team in quality food preparation by working the line daily
Strive for superior cleanliness by enforcing a thorough cleaning regimen
Line Cook
Stephan Parry Restaurants; Waterstone Fire Roasted Pizza Lynchburg, VA
August 2008 - May 2010
Promptly prepared artisan pizzas, pastas, salads, and panninis in a fast-paced, upscale Italian-American restaurant
Prepared fresh vegetables, cheese, sauces, meats, and pizza dough daily
Maintained the highest standards of cleanliness and sanitation
Was promoted and given the opportunity to help launch the company’s newest restaurant
Cook, Driver
Papa John's Pizza Lynchburg, VA
September 2007 - August 2008
Learned pizza-making on a fast-paced line
Delivered fresh product promptly and courteously
Learned and operated point-of-sale systems
Maintained restaurant cleanliness
Driver
The Upper Crust Lynchburg, VA
May 2006 - July 2007
Promptly delivered a quality product while maintaining exceptional customer service
Maintained the highest standards of cleanliness and sanitation
Prepared pizza dough fresh daily for service
Education
Culinary Arts Diploma
Institute of Culinary Education New York, NY
May 2012 – October 2012
Culinary Arts coursework
Central Virginia Community College Lynchburg, VA
2011
Coursework towards a Bachelors Degree
Christopher Newport University Newport News, VA
2006
Honors Diploma
Brookville High School Lynchburg, VA
2001-2005
Certifications
ServSafe
August 2010
Thoroughly educated on restaurant industry sanitation standards and best practices
Contact this candidate