SAMIEK ALLEN

**** *. ********** ***. *******, IL 60620

312-***-**** aczwzh@r.postjobfree.com

ROFESSIONAL OBJECTIVE

P

To seek and gain entry level into your industry and be provided with a job all while establishing my culinary

independence in the business.

DUCATION

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Graduation: October 29, 2016

Le Cordon Bleu College of Culinary Arts Chicago

ASSOCIATES DEGREE IN CULINARY ARTS

Graduation: June 11, 2014

High School Diploma from Bogan High School

KILLS

S

Work very well in team building and management.

Calm and efficient under pressure.

Above average learning of proper knife handling techniques and basic cooking techniques, such as

poaching, egg cookery, braising, stewing, and sauting, grilling, frying and baking.

Trained in meat and seafood fabrication, as well as preparation and cooking of vegetables, starches,

grains, as well as white and brown stocks.

Knowledge and training in areas of Pastry and Baking

Leadership qualities.

Above average work ethic.

Pizza skills in stretching, topping, and cooking.

Hospitality knowledge and skills.

Food Cost & Purchasing Knowledege.

MPLOYMENT HISTORY

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The MARQ (PartTime) Chicago, I.L

Restaurant March/2017 Currenty

Head Sous Chefs Chef Jarod, Chef Andrew

Line Cook

Garmo Station Preparing salads, desserts, appetizers, and working expo.

Grilling/Flat Stations Cooking hamburgers, poultry, breakfast foods, salmon, duck.

Fryer Station Cooking fries, chips, fried pickles, onion rings, chicken roulade, and ribs.

Quartino Ristorante Chicago, I.L

Restaurant June/2016 February/2017

Executive Chef John Coletta

Line Cook

Pizza Station Stretching pizza dough from scratch, topping the pizzas, and baking the pizzas.

Pantry Station Preparing salads, appetizers, and desserts.

Fryer StationFrying calamari, polenta fries, and zeppoles.

Maggianos Little Italy Chicago, I.L

Restaurant January/2016 June/2016

Executive Chef Josh Rodriguez

Line Cook

Pantry

Broiler App.

Show Place ICON Theaters Chicago, I.L

Restaurant (Lounge) June/2015 January/2016

. Cooking on a line, prepping recipes, washing dishes.

.Worked the pizza, Panini press, pantry, fryer, and flat grill stations.

CERTIFICATES

Food Service Sanitation Manager Certification

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