ANTHONY MARKS

**** ***** ****** **

BRONX, NEW YORK 10462

347-***-**** & EMAIL:acxyee@r.postjobfree.com

EXPERIENCE: MOUNT STAINT VINCENT COLLEGE

**** ********* ******, *****, *** York 10471

Phone# 718-***-****

I worked the breakfast and lunch schedule which requires me to use an

eight burner stove, 36" flat top and an 24" open flamed grill. Some of the

Items cooked was pasta, Omelets, Volka sauce,Alfredo sauce spaghetti

4oz burgers, 5oz strip steaks, 8oz salmon, 6oz chicken breast. Every so

Often, I would cook and serve a catering event.

TYLER HILL CAMP

1017 Cochecton Turnpike Tyler Hill, PA 18469

Phone# 570-***-****

I worked breakfast, lunch, and dinner, feeding 900 people. I would cook

100lbs of eggs, 1,200 grill cheese sandwiches, 300lbs of chicken; this was

all done in a timely manner under sanitary conditions.

FOUR POINTS SHERATON HOTEL TIMES SQUARE

126 west 40th street New York, New York

Phone# 212-***-****

I cooked breakfast ( several kinds of Omelets), lunch I made meatball from

Scratch along with Cole slaw, Caesar dressing, tartar sauce,and buffalo

Wings.

PLANET HOLLYWOOD

140 west 57th street New York, New York

Phone# 212-***-****

I was a cook / prep cook several items were made from scratch: barbecue

Sauce, bechamel, whipped cream, vegetable stock, tomato sauce, maitre

D butter, seasoning salt, pizza dough, and a few other things.

EDUCATION: G.E.D, FOOD PROTECTION CERTIFICATE

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