Profile/ Summary

Reliable individual willing to learn more, Equipped with extensive Culinary Arts training, Customer Service, office and security experience excellent written and verbal communication skills, able to perform efficiently individually or as part of a team.

Employment Experience

MADISON SQUARE GARDEN, NY November 2014- Present

Prep Cook

Citi- Field/ Seasonal, Flushing, NY June 2014 – Present

Prep Cook

Dishes Restaurant Group, New York, NY April 2013 – September 2013

Chef Salad

Mixed ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads as well as stored foods in designated containers and storage areas to prevent spoilage, cleaned and sanitized work areas, equipment, utensils, dishes, or silverware

U.S. Open, Flushing, NY September 2011 – September 2015

Line Cook

Prepared quality cold foods such as salads, sandwiches, and desserts for high end clientele, prepared and plated all food platters according to decoration standards, organized and maintained food and food stuffs stock in storage units.

WYNDHAM Hotels / Resorts, NY April 2012 – May 2012

Prep Cook

Culinary Art, Westchester, NY February 2012 – April 2012

Assistant Cook / Part Time Position

Prepared food for concession stands, assisted in the service of patrons, maintained concession area clean and sanitized.

New York City Marathon, New York, NY October 2010

Food Prep (Volunteer)

Participated in the annual event preparing and serving salads, refreshments and beverages to runners and volunteers.

EDUCATIONAL BACKGROUND

Bronx Educational Opportunity Center, Bronx York, NY 2013

GED

Star Career Academy of New York, New York, NY 2011

Culinary Arts Certification Program

Completed an intensive 900-hour program comprised of theoretical and practical applications of fundamental culinary arts skills, which include the following:

Cooking, Baking, Plate Arrangement, Catering and Restaurant Operations and skills Development Training

Food Sanitation- Food Preparation and Storage, FAA and DOHMH regulations, Proper Disposal Method

NYS Servsafe Certified ( EXP- 2016) NYC Qualified Certified in Food Protection

Restaurant Associates @ Sony, New York, NY 2011Culinary Externship Maintained work space (equipment, utensils, dishes, and silverware) clean and sanitized, Stored food products in designated containers/storage areas to prevent spoilage, Prepared an assortment of meats, vegetables, and desserts, according to patron orders or supervisor instructions, Washed, peeled, and sliced various foods in preparation for cooking /serving, Situated serving trays on warmers for service, Portioned, wrapped and placed a variety of food orders on plates for service to patrons, Mixed multiple ingredients for green, molded fruit, vegetable, and pasta salads Complied with all applicable food preparation procedures, recorded t refrigerators and freezers.

Dear Sir or Madam:

I understand that you have vacancies at your institution and I would love to learn more about these opportunities. I feel that my skills would add value to your team. I am an experienced prep cook and I exhibit passion in everything I do.

Consequently, I am submitting my resume for consideration for a position at your organization. I am confident that my experience and qualification in the food industry will make an immediate and positive contribution to your organization. My salary requirements will commensurate with my experience, and I am available immediately if there is a need.

I hope you will consider my resume favorable, and I look forward to hearing from you so that we may arrange an interview.

Thanking you in advance for your consideration.

Sincerely,

Robert Paul

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