Philip Daniel Sheridan

*** **** ****** #***

Virginia Beach, VA 23454

443-***-****

Career Objective

To advance my Career by using my skills and to expanding my knowledge base.

Skills

ServSafe Certified Ex: October 2020

Computers, training/supervision, keyboarding, customer service, communication written and verbal, inventory/costing, requisitioning/cashing out, safety and sanitation

Able to work independently,as part of a team, or leader of a team, flexible, leadership, self-motivated, punctual, efficient, honest, dependable, work well under pressure, eager to learn, knowledgeable, dedicated, positive attitude, strong work ethic, creativity, pride in work

All hot and cold line stations, Preparation work. Baking and Pastry

Education

Baltimore International College September/2006-January/2009

Major: A.A.S. in Professional Baking and Pastry Achieved Degree

A.A.S. in Professional Cooking Achieved Degree

President’s list ten semesters

Community College of Baltimore County June/2006-August/2006

Academic classes, 4.0 GPA maintained

Middle Tennessee State University January/2003-December/2003

Computer classes, 4.0 GPA maintained

Midlands Technical College August/1998-May/2001

Academic classes, 4.0 GPA maintained

Experience

Ynot Italian, Hampton Roads, VA March/2016-Present

Kitchen Manager

Work as the Kitchen Manager, first at the Atlantic location and currently at the Greenbriar location, preforming all the duties expected of an Executive Chef as well as some expected of a FOH Manager.

PHR, Virginia Beach, VA June/2011-March/2016

Executive Chef

Worked as the Executive Chef at Tortugas for the summer of 2015 and got transferred as the Executive Chef of Big Italy until the sale of the property in March of 2016.

Kitchen Supervisor

Transferred to Rockfish Grill to assist the Executive chef in all matters of the kitchen. Acted as Executive Chef for half the season due to the Chef getting removed.

Line Chef

Moved to the Fish room. In charge of cutting all fish and producing all seafood proteins.

Receiving Clerk

Received and Ordered Product. Helped maintain inventory.

Line Chef

Worked all stations both AM and PM. Filled in any other duties asked of me by the Chef.

The Jewish Mother, Hilltop, VA April/2011-May/2011

Sous Chef

Helped to open the New location. Acting Executive Chef in his absence. Ordered and Recieved product. Created Prep lists, Order sheets, Par sheets, and Recipes.

Gordan Biersch, Town Centre, VA Febuary/2011-July/2011

Line Chef

Worked Saute station both AM and PM. Fill in other stations as needed.

Bonefish Grill, Owings Mills, MD October/2009-November/2010

Line Chef

Worked the PM Prep, AM Prep, Grill, Saute, and Plating stations. Filled in as needed.

Bluestone Grille, Timonium, MD July/2008-April/2009

Line Chef

Preparing salads and desserts on the cold station and pastry station.

The Park Hotel, Co. Cavan, Ireland November/2007-July/2008

Pastry Chef

Preparing a predetermined menu of four deserts for weekly service. Preparing a not-set menu of five deserts weekly for Sunday brunch service. Assisted in training a new brigade of students every five weeks. Work other positions as needed.

The Oregon Grille, Hunt Valley, MD March/2006-November/2007

Pastry Cook

Making the menu of eight desserts. Decorating cakes for special occasions. Creating a dessert inventory tracking list. Keeping inventory of desserts. Create and prepare special desserts for holidays and other occasions. Work the line to fill in as needed. Worked as assistant expediter.

References available upon request.

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