Troy Dixon

P: 267-***-**** ~ Email-mailto:acyrnh@r.postjobfree.com ~ 2021 Spencer ST Philadelphia PA

Professional Summary: Line Cook with 8+ years of experience in numerous food Cuisines. Possess expertise in creating sauces and cooking seafood and poultry, as well as following recipes and presentation with meticulous detail. Demonstrated skills in improving cooking processes and reducing food waste and costs. Recipient of awards, commendations, and numerous positive feedbacks from patrons.

Core Qualifications

Extensive experience of preparation, Cooking and serving of restaurant foods

Deep knowledge of culinary methods, buffet displays and plate presentation techniques

Operational knowledge of knives, Grill, Deep fryer, etc.

Familiarity with guest service, food handling and storage procedures and sanitation practices

Ability to move heavy carts and objects in a safe and comfortable manner

Ability to understand and follow given recipes to produce high quality food items

Professional Success

Urban Farmer Steakhouse @ the Logan Hotel Philadelphia PA

2016– 2017/ High Potential Garde Manger/ Line Cook

Measured and mixed correct volume of ingredients according to recipes.

Cut meats, vegetables and fruits to specific sizes based on recipes.

Prepared and cooked all food according to standard recipes and specifications.

Arranged, garnished and served tasty and appealing meals to patrons

Stored foodstuffs and supplies in a proper manner and rotated them on a routine basis.

Cleaned workstations and equipment’s and followed established food handling practices.

Mas Mexicali Cantina West Chester PA

2015- 2016/ “High Potential Line Cook”

Opened restaurant and set up workstation, before preparing food.

Produced and provided food according to specified recipes.

Checked all food items and delivered them to customers as ordered by them.

Completed and delivered all food orders in a timely and consistent manner.

Maintained food sanitation standards and kept workstation clean and sanitized.

Handled and stored all food products and materials in compliance with applicable government and company regulations

La PEG Restaurant & Catering Events Philadelphia PA

2014 - 2015/ “High Potential Prep/ Garde Manger Cook”

Implemented sanitation and hygiene standards in garde manger station.

Monitored garnishing of desserts and salads for plating.

Decorated and plated cold food items for Dinner & Parties.

Presented all cold foods attractively with specialized plating styles. Complied with all sanitation, ServSafe and safety requirements.

Franklins Pub & Grill, Philadelphia PA

2013 - 2014/” High Potential Prep/ Line Cook “

Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

Formulated in changing and sanitizing all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Initiated at preparing all food items in a hygienic & timely manner.

Demonstrated enthusiasm and knowledge about the restaurant's menu and products.

The Mildred Restaurant LLC

2012 – 2013/ “High Potential Prep Cook” Philadelphia PA

Braised, breaded, fat fried, grilled, and prepared a variety of meat and vegetable dishes.

Set up and cleaned equipment for daily food preparation use.

Cut, trimmed, and boned meats.

Ensured that fruits and vegetables were properly cleaned and prepared. Assembled and measured ingredients with a high degree of precision and accuracy.

Citron & Rose Restaurant & Catering Events LLC Merion station

2012- 2014/ “High Potential Kitchen Porter/ Prep Cook”

Sort & rinse dirty dishes, glassware, tableware and other cooking utensils, then cleansing them.

Wash pots & pans by hand in Pot Scrubbing Station sink following the correct order of wash, rinse & sanitize... Stir and strain soups and sauces.

Stored food in designated containers in storage areas to prevent spoilage. FIFO, GIGO

Operated manual and electric appliances to clean, peel, slice, and trim foods.

Complying with all sanitation, ServSafe and safety requirements

The Philadelphia Museum of Art & Stephen STARR’S Restaurant & Catering.

2011- 2012 / “High Potential Sandwich Prep Chef”

Slice cold meats and cheeses according to customers’ preferences

Facilitated at Placing meats, cheeses and garnishes between bread slices

Prepare garnishes and cook and season ingredients to prepare dressings

Fry meat such as bacon, beef and eggs for sandwiches

Ensure that all sandwich making supplies are readily available at all times

Prepare all sandwiches keeping in mind health and hygiene standards

Additional Capabilities

Pleasant & team oriented

Possess an unmatchable culinary & artistic talent

Physical dexterity / Photo graphic memorization

Tremendous ability to follow written or verbal instructions,

Dependable, Reliable & punctual

Awards & achievements

Awarded a letter of recommendation from a previous food service establishment employer

For “dynamic work performance”

Awarded a promotion from “garde Manger cook” to “Line cook”

Academic Excellence

GCF Computer Learn .Org, CEU & Expertise @ Microsoft Word, Excel & Publisher

Escoffier Online International Culinary Academy ™, Culinary Certification

Philadelphia Department of Public Health, Food Safety Certificate

G’ Town Restoration, ServSafe Certification

Department of Labor, Apprenticeship Completion: Cooking

Community College, GED DIPLOMA

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