APRIL DEZONIE

** ****** *******, *********, ** **111 acycxh@r.postjobfree.com 973-***-****

OBJECTIVE

To acquire a responsible and challenging position in Culinary Arts where I can enhance my career to be an asset to your company.

SKILLS

Self-motivated and organized

Committed to quality service and food and beverage knowledge

Highly skilled in preparing, seasoning, and cooking an extensive range of foods

EXPERIENCE

Beth Israel Hospital Newark NJ

Cook 10/2016 - current

Prepared and dished quality food accurately and attractively for breakfast, lunch, and dinner for patients and the cafeteria

Maintained food temperatures at proper levels during preparation and throughout service

Ensured that kitchen sanitation and safety standards were followed

Assisted with set-up, service, and cleanup of food production

East Orange General Hospital East Orange, NJ

Cook 06/2008 – 08/2015

Prepared and dished quality food accurately and attractively for breakfast, lunch, and dinner for patients and the cafeteria

Maintained food temperatures at proper levels during preparation and throughout service

Ensured that kitchen sanitation and safety standards were followed

Assisted with set-up, service, and cleanup of food production

Island Life Café South Orange, NJ

Cook 05/2007 – 03/2008

Cooked a variety of food products according to menus, special dietary or nutritional restrictions, or numbers of portions to be served

Washed pots, pans, dishes, utensils, and other cooking equipment

Cleaned and inspected kitchen equipment, appliances, and work areas to ensure cleanliness and functional operation

Every Party We Cater Bloomfield, NJ

Cook 03/2001- Present

Prepares and cooks food for special parties and groups, all while keeping food waste to a minimum

Regulate temperature of ovens, broilers, grills, and roasters

EDUCATION

ServSafe Certified

Edison Job Corps Center Edison, NJ

ITT Training Services 1992-1993

Short order cook: coordinate, manage, and prepared breakfast, lunch, and dinner for 535 students

Assisted Culinary Arts staff with preparation and implementation of the food for monthly banquets, restaurant style, for staff and faculty

Assist instructors in preparing food invoices, and weekly inventory of food supplies

Coordinated selection/preparation for special different ethnic luncheons for Center Cultural Awareness monthly events

REFERENCE

Available upon request