Manager Service
Resume:
Chauncey D. Jorden
**** ****** **** **. ***,Al **810
256-***-**** primary
OBJECTIVE
Seeking employment in an environment of professional excellence where fast,l courteous and professionalism in service and support is expected every day in a continuously challenging restaurant environment with current concepts and appealing and distinguished foods.
EDUCATION
Johnson Oliver Johnson High School- High School Graduate, Huntsville, Alabama Alabama A&M University- Telecommunications, Transcript, Huntsville, Alabama Food Manager Service Certification (Currently Studying) - Birmingham, Alabama PROFESSIONAL WORK EXPERIENCE
OUTSIDE LAWN AND GARDEN
4/2016-8/2016
Customer assistance was key assignment. Interact with customer assisting in lawn materials. Loading materials for the customers. Receiving truck deliveries of all stones, fertilizer,wood, etc.. Loading delivery trucks of all materials. Stocking of shelves and down stocking. Machine operator forklift, pilot jack, blowers, entering of all deliveries in to cycle. (seasonal)
PREP COOK/ LINE COOK
4/2014-1/2016
As an employee at the West End Grill the duties at this bar and grill is to prepare quality food at a reasonable time. The preparation of all sauces, vegetables, and side items were done daily. Cutting of the proteins were done on site. KITCHEN SUPERVISOR/ LINE LEADER
8/2011-1/2015
The duties as kitchen supervisor and line leader at The Scene included supervising a team of 15; producing good quality food; opening and closing duties; ordering produce and food truck; receiving of all orders; and the preparation of all the items. 2 nd
Chef – MADISON, AL
7/2011-8/2011
Assisted head chef at The Grove with daily preparation of Greek food. Actively took on the role to maintain the quality of kitchen with serve safe standards. DIETARY COOK – HUNTSVILLE, AL
9/2011-7/2011
The following responsibilities at Huntsville Hospital include using food service equipment ensuring safe practice preparing quality food for patients and hotline.
Maintained proper food temperature ’ s to assure food was to serve safe standards. DIETARY COOK MANAGER-IN-TRAINING-HUNTSVILLE, AL
08/2011-09/2011
Currently trainee duties at the Gardens of Huntsville entail assisting in evaluating meals and food services; communicates about equipment and supply needs; planning, and preparing meals for patients based on their required dietary needs; evaluating meals and food services; taking an active role in the harmonious working relationship of the staff and department; visiting patients and residents as requested by the Manager; and participating in the Quality Improvement Program.
DIETARY AIDE & COOK- HUNTSVILLE,AL.
05/2011-9/2011
The following responsibilities at the Gardens of Huntsville include using food service equipment ensuring safe practice; serving residents, patients, staff and visitors in a respectful manner; serving meals considering portion control based on dietary rules, guidelines and appearance; assisting in planning and preparing meals for special occasions; following standardized recipes and prepares personal dishes still consisting of adequate ingredients based on dietetic requirements; preparing meals according to an established menu, and replacing staff when necessary. DIETARY COOK- HUNTSVILLE, AL
01/2011-05/2011
The duties and responsibilities for Redstone Village were to prepare, season, cook and serve assigned meals; assure appropriate portioned servings according to portion control standards; prepare nutritional snacks according to the Dietary Manager; monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals were met prior to steam table transfer and maintained throughout meal service; and cook food based on meal schedules. LEAD LINE COOK- HUNTSVILLE, AL
10/2009-01/2011
The responsibilities for Wintzell ’ s Oyster House included to follow all specifications to properly and efficiently prepare hot and cold seafood, side dishes and specialties; to comply with all directions to present all foods to be served; to assist in training, monitoring, and supporting kitchen employees in an effort to maintain the highest level
of morale and productivity; to oversee the proper and efficient preparation of food ’ and to understand and respond to all guests ’ needs and requests in a timely and professional manner.
COOK- HUNTSVILLE, AL
06/2009-02/2010
At the establishment of Station2 at the Bridge Street Mall duties and responsibilities included following all specifications to properly and efficiently prepare pizza and other
menu items, side dishes and specialties using fryers, frills, and commercial ovens; saut é’ and prep station tasks; directing other kitchen employees in their assigned duties; maintain morale and productivity; and understanding and responding to requests and needs by guests.
APPLIANCE & FOOD PREPERATION EQUIPMENT EXPERIENCE
Stove & Ovens Grills & Cookers
Misc. Other Equipment
Restaurant Style Double Oven & Stove Gas/Electric Flat & Fry Tops Commercial Microwave
Gas Stove & Oven Double/Single Deck Broilers Electric Conveyor Toasters
Open Flat Top Stove & Electric Oven Gas/Electric Fryers Meat Slicers OTHER KNOWLEDGE & EXPERIENCE
SERVE SAFE CERTIFIED
Cash Registers & Displays
Computer Based Digital Registers
Digital Order Display Screens
Forklift & Pilot jack
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