SILLER, DONISHA L. (acywrw@r.postjobfree.com)

**** *. ******* *: 773-***-****

Chicago, IL 60649 H: 773-***-****

OBJECTIVE

To secure a position as a cook in one of the most excellent and exceptional food service establishments in the city.

Contribute my culinary talent in preparing outstanding dishes to customers by providing a world-class dining

experience during every visit

EDUCATION

Le Cordon Bleu College of Culinary Arts Chicago

Certificate in Le Cordon Bleu Culinary Arts

Graduation Date: November 2012 Chicago, IL

Certificate in Le Cordon Bleu Baking and Pastry

Graduation Date: September 2014

Associate in LE Cordon Bleu Culinary Arts 2013-2014

Normandy Tech, St Louis, MO, Diploma

COURSE WORK/CURRICULUM/SKILLS

Skilled meat and seafood fabrication as well as proper knife handing techniques

Trained in the classic French technique in preparation of stocks, soups, and vegetables

RELEVANT EXPERIENCE

South Shore Hospital October 2016 Current

DIETARY COOK

Prepare and cook large quantities of food for hospital patient and cafeteria

Monitor use of government food commodities to ensure the proper procedure are followed

Maintain a clean and healthy environment

Mad Social January 2016- September 2016

Kitchen Manager

Supervised and coordinated activities of kitchen workers to prepare and cook food aboard passenger

ship.

Evaluated and solved problems encountered, such as substituting items on menus, reusing cooked

food and reducing excess waste and spoilage.

Measured and mixed ingredients according to recipe, using a variety of kitchen utensils and

equipment, mixers grinders, slicers and tenderizer

Planned sequence and time of cooking operation to meet meal serving hour and reservation

Butchered chicken, fish and shellish

Prepared baked cakes, puddings, and desserts according to recipes

Viand Bar and Kitchen, Courtyard By Marriot Mag Mile, Chicago, IL August 2014-May 2016

Saut, fry, grill cook, Baked, roasted, broiled and steam meat, fish, vegetable and other food. Cut, trimmer and boned

meat prior to cooking. Gave direction for setting up station so that food, garnishes and service equipment were

arranged at serving order. Prepared sauces, dressings pudding, and relished to be served with dish. Prepared, seasoned

and cooked soups, meat, vegetables and desserts. Baking and pastry chef Create Various Flavors sorbet ice cream and

gelato, tempered molded and dipped chocolates, assortment of puff pastry desserts, butter cream and decorated cakes,

gluten free and sugar substituted pastries, pastry preparation for restaurant and banquets.

STK September 2015- May 2016

Baking and Pastry

Measuring flour and other ingredients to prepare batter, dough, filling and icing using scale and graduated

containers.

Prepared assorted bakery items in alliance with recipe instructions and measurements placing dough in pans

molds, or sheet, and baking dough in oven. Measuring flour and other ingredients to prepare batter, dough,

fillings and icing using scale and graduated container.

Bake many items accordance to set recipes. Make specialty breads, cakes and cupcakes

Prepared and cooked ingredients for pie fillings, puddings custards, and other desserts.

Shaped dough for cookies, pies and fancy pastries, by hand or using pie dough roller and cookie cutter.

Deleece Restaurant, CHICAGO, IL April 2014- September 2014

Lead line cook, Various station such as grill, saute, daily preparation for service

Butcher and the Burger 10/2013 to 02/2014

Line Cook Chicago, IL

Jewel Catering Chicago, IL 09/2013 to 02/2014

Line cook

Quay, Chicago, IL

Line Cook 06/2013 to 10/2013

Prepare all food items in a hygienic and timely manner

Set up location in line with restaurant guidelines

Clean and maintain service station

Assist with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas

Follow recipes, piece controls and presentation specifications as set by the restaurant management

Restock all items as required throughout shift

Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager

Cooked Breakfast maintain two minute waiting ticket

Slurping Turtle, Chicago, IL 12-2012 to 08 to 2013

Line cook

Responsible for the daily preparation of food items in the pantry, fry, grilling, and/or stations or

other areas of the kitchen.

Sauted seafood and different proteins

Working wok stir frying, fried rice, steaming poaching

Set up stations according to restaurant guidelines.

Prepared all food items as directed in a sanitary and timely manner to over 125 patrons daily.

Followed recipes, portion controls, and presentation specifications meticulously as set by the

restaurant.

Restocked all items as needed throughout shift.

Cleaned and maintained station in practicing good safety, sanitation and organizational skills.

Performed additional responsibilities, although not detailed, as requested by the Chef, Sous Chef

or Kitchen Manager

Grilling a variety of proteins

Soldier Field

Line cook 08-2012-

03 to 03-2013

Personal Grilling station

Maintaining a clean area

Interacting with costumers

Sammys Grill, Chicago, IL 08-2012 to 11-2012

Externship

Line cook

Prepared vegetable, meat

Prepared soups and stocks

Line cook, beef and poultry, saut

Maintained a clean and sanitary environment

McDonalds 600 E Grand Chicago, IL

Cashier 05- 2008 -10-2009

Train new employee on quality and cleanliness

Responsible for reconciling cash drawers

Track and order inventory on daily weekly and monthly basis

Responsible for opening and closing the restaurant

Provide assistance in preparing deposits

Supervise frontline staff and kitchen crew

CERTIFICATION/AWARDS

Servsafe certificate of Completion

State of Illinois Department of public Health Food Service Sanitation Managers Certification

Contact this candidate