Food Equipment

XAVIER ROMAN

**** ******* ***. *** ****, NY, Tel. 937-***-****, E: ********@*****.***

PROFESSIONAL SUMMARY

Proactive and focused professional seeking to gain a position that will further my experience and working skills while allowing me to positively impact my business environment.

PROFERSSIONAL WORK EXPERIENCE

Diva Deli, New York, NY 3/2015 to 8/2016

Deli Clerk

Greeted customers, provide information on available foods and promotions, and take orders

Sliced meats and cheeses, package and weigh prepared food items, and build sandwiches according to customer request

Prepared large platters for catering events including meats, cheeses, and finger foods

Prepared and cook already made items such as pasta and potato salads, Cole slaw, cutlets, etc.

Between The Bread, New York, NY 3/2016 to 5/2016

Prep Cook

Damon House, Brooklyn, NY 10/2014 to 10/2015

Cook

Inspected and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

Ensured food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Seasoned and cook food according to recipes or personal judgment and experience.

Baked, roast, broil, grill, and steam meats, fish, vegetables, and other foods.

Weighed, measure, and mix ingredients according to recipes or personal judgment.

Portioned, arrange, and garnish food, and serve food to waiters or patrons.

Washed, peel, cut, and seed fruits and vegetables to prepare them for consumption.

Clarke Standard, New York, NY 1/2013 to 6/2013

Dish Washer /Delivery Person

Washed dishes, glassware, flatware, pots, and pans, using dishwashers or by hand.

Placed clean dishes, utensils, or cooking equipment in storage areas.

Maintained kitchen work areas, equipment, or utensils in clean and orderly condition.

Stocked supplies, such as food or utensils, in serving stations, cupboards, refrigerators, and/or salad bars.

Swept and scrub floors.

Cleaned garbage cans with water or steam; sort and remove trash, placing it in designated pickup areas.

EDUCATION

Culinary Tech Center, New York, NY 7/2016

Commercial Cooking plus Internship Program

400 Hour Classroom/ Lab Training Certificate

Commercial Cooking plus Externship Program Certificate

Qualifying Certificate in Food Protection

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