** ******** *******, ******** *** York, *****

(C) 340-***-**** (H) 340-***-**** Email:acynfi@r.postjobfree.com

Karl Thomas

Objective

With more than 20 years of experience in the Hospitality Industry, I acquire the skills to successfully satisfy a customer. As a dedicated, pleasant, artistic and dynamic individual, I have produced a banquet line that is mouth watering both locally and abroad. As a supervisor, I have demonstrated leadership skills that will allow me to be successful in any culinary setting. My areas of expertise among my many are cooking and catering are in fabricating meats, filleting fish, formulating menus and contract catering in New York and The Virgins Islands. My experience has proven a track record of creating enticing dishes. With cooking being my true passion, I seek a fulltime employment as a chef.

Career History

04/2015-Present Standard Hotel Manhattan, N.Y.

08/2014-08/2015 Denny’s Bar & Restaurant Brooklyn, N.Y

08/2010-08/2014 Green House Bar & Restaurant St. Thomas, VI

07/2005-09/2011 Bolongo Bay Resort St. Thomas, VI

06/2004-02/2009 Marriott Frenchman’s Reef St. Thomas, VI

11/1995-04/2004 Renaissance Resort St. Thomas, VI

Qualifications

Inspected and cleaned 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

Turned and stirred foods to ensure even cooking

Season and cook food according to recipes or personal judgment and experience

Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods

Weighed, measured, and mixed ingredients according to recipes or personal judgment, using various kitchen utensils and equipment

Portioned, arranged, and garnished food, and serve food to waiters or patrons

Observed and tested foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils

Washed, peeled, cut, and seeded fruits and vegetables to prepare them for consumption

Maintained inventory of kitchen items such as dry goods, tools, and equipment

Formulating menus

Education

1989 George Westinghouse High School Diploma Brooklyn, NY

1977 NY Restaurant School Culinary Arts, Diploma Brooklyn, NY

References available upon request

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