Line Cook Service

Objective

To obtain a culinary line cook position in order to gain experience and expand current knowledge, skills, and confidence in the culinary arts field.

Education

Bachelor of Science, Nutrition and Food Science Candidate – May 2019

Montclair State University Montclair, NJ

Associates Of Science, Culinary Arts September 2014 – May 2016

Johnson & Wales University Providence, RI

Experience

Line cook, David Burke Fabrick, New York, NY May 2016 - October 2016

Maintained sanitation, health and safety in work areas.

Prepared specialty foods on Grade Manger station including salads, cold appetizers and all plated desserts.

Prepared all hot appetizers including pizzas, sliders and mini sandwiches.

Prepared an assortment of seafood and fish dishes.

Intern Line Cook/Prep Cook, The Reeds, Shelter Haven, NJ June 2015 - August 2015

Prepared all salads as well as an assortment of cold appetizers.

Made large batches of sauces and dressings used in service.

Seasoned and cooked foods according to recipes and personal judgment.

Certifications

Certified Food Safety Manger February 2016

FrontSummit Certified Dining RoomAssociate (DRA) February 2015

ServeSafe Alcohol December 2014

ServeSafe Food HandlerTraining July 2012

Skills

Calm Under Pressure

Time Management

Exceptional Organizational Skills

Passionate

Active listening

Eager to Learn

Community Service

CAT (Collegiate Ambassador Team): A leadership roll that involves giving tours around campus and advices perspective students interested in the culinary and baking and pastry field, 2015-2016.

Girls Recreational Soccer, Volunteer Coach, 2012-2014.

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