ANTHONY DYKES

E: ad0ejo@r.postjobfree.com C: 386-***-****

SUMMARY

A diligent self-motivated professional with outstanding skills as a Sous Chef. Great leadership skills with

the "want" to build attitude with customers and fellow employees. The background training to interact effectively

with people of various cultures and ethnicities. The drive to succeed in high-pressure and deadline-driven

environments. Seeking to bring strong supervisory food prep and organizational skills to the table.

SKILLS

Experienced in supervising line and Exceptional knife skills

prep cooks Superb kitchen organization set-up

Very clean, safe, and sanitary skills

practices and work area Able to lead a big team

Ability to work independently or in a Outstanding knowledge of food

team environment production kitchen equipment

Attention to Detail

Proficient in numerous cooking

Quick and efficient preparation of techniques

food items

EXPERIENCE

01/2018 to 03/2019 Cook 1 Army Navy Country Club

Overseen the production of breakfast prep and breakfast. Worked multiple dining events for the holidays.

09/2017 to 01/2018 Sous Chef

Sodexo Fredericksburg, VA

Maintaining operations of a state of the art kitchen with 9 different fully functional

stations. Overseen the prep breakfast, lunch, and dinner while maintaining food and

production costs. Making the correct changes to the menu and following proper

procedures. Achievements; UMW was voted top 100 university dining facilities during my

tenure. UMW was recognized as one of the top vegan providers in the state of Virginia.

09/2016 to 01/2017 Prep Cook Line

Belle Haven Country Club Alexandria, VA

Prepare different kinds of food, help kitchen workers in the preparation of food

items. Worked with a variety of foods including meat, seafood, poultry, vegetable and

desserts. I would close the kitchen correctly and follow the closing checklist for kitchen

stations. Achievements; Belle Haven Country Club was voted Forbes top 100 country

clubs during my externship.

02/2011 to 02/2015 Chief Cook

United State Marine Corps Oceanside, CA

Chief Cook- Coordinated and supervised production of meals feeding 600, or more,

patrons in a two-hour period, seven days a week. Assistant Chief Cook- Overseen 98.3%

combat readiness grade for accountability, maintenance, and record keeping.

Field Operations Manager- In charge of over 100,000 dollars’ worth of food service equipment.

Platoon Sergeant-Instructed over 70 individuals to a 94.6% grade on the ServSafe

evaluation. Achievements; multiple chef of the quarter award winner, multiple Letters of

Appreciation, multiple culinary competition participate.

EDUCATION AND TRAINING

2016 Associates Culinary Arts & Science: Culinary Arts & Science

Le Cordon Bleu College of Culinary Arts in Orlando Orlando, FL, United States

ServSafe certified, AllerTrain certified

ACTIVITIES AND HONORS

American Culinary Federation

Le Cordon Bleu Alumni Society

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