Customer Service Professional Experience

DARRYL LANE

*** ********* **** **, ***. B Washington, DC 20019 202-***-**** acxvmi@r.postjobfree.com

PROFESSIONAL SUMMARY

Culinary professional with 3+ years of experience in the culinary arts and 20+ years of professional experience delivering excellent customer service. Recently trained in culinary arts and food management at DC Central Kitchen. Exceptionally skilled at essential cooking methods, knife skills, and working in high volume environments.

PROFESSIONAL SKILLS

●Mise en Place System

●Knife Skills: brunoise, julienne, chiffonade, etc.

●Cooking Methods: roasting, grilling, deep frying, broiling, and sautéing.

●AllerTrain Certified

●Experience in high volume kitchens: prepare 5000+ meals per day and 25+ staff

●ServSafe Certified

●Knowledgeable and able to prepare all Mother Sauces

●CPR and First Aid Certified

PROFESSIONAL EMPLOYMENT EXPERIENCE

Intern The Ritz- Carlton, Washington, DC 10/2016- 11/2016

●I was responsible for the preparation of the garde manger and cold station.

●Assisted production and plating for Banquets. 800+ guest

●Shadowed the Banquet and Restaurant Chef to learn the full operations of the Food and Beverage Department.

●Organized and assisted with daily inventory of the walk in also the stock room in a timely fashion as directed by the Executive Chef

Intern CulinAerie, Washington, DC 2015 – 2015

●Selected as intern for highly-rated recreational cooking school in downtown Washington, DC; location offers cooking instruction to enthusiasts of all skill levels and teaches basic/intensive culinary skills in a state-of-the-art kitchen.

●Responsible for serving and providing exceptional customer service to 80-100 professional and corporate clients in order to deliver a fine-dining experience for patrons; managed dining room setup and served customers soft drinks and wine selections of Cabernet and Chardonnay.

●Helped head chef with meal preparation and kitchen prep; responsible for setting up ingredients including spices and proteins to ensure smooth flow of cooking demonstration.

●Oversaw cleaning and sanitation of high-end kitchen and dining space upon conclusion of cooking demonstration.

Cook McDonald’s, Atlantic City, NJ 1983-1987

●Accommodated 4000+ customers on a daily basis during shift in a high volume restaurants located on Atlantic City Boardwalk and main hub located in Mays Landing, NJ during peak business hours; provided customers with exceptional customer service and helped support a positive environment for locals and visiting tourists.

●Dependable and conscientious team member that supported a staff of 7-10 employees; dedicated to the company’s goal of customers having a pleasant experience while attending the restaurant.

●Responsible for food preparation and oversaw burger and fry stations; learned basics of restaurant operations and food preparation including proper sanitation and cooking methods.

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