ANDREW HANSON

Groton, Connecticut ***** 860-***-**** ad26cd@r.postjobfree.com

Objective

To use my passion for the culinary arts along with my 14 years of valuable kitchen experience and leadership to thrive in hospitality. Power Skill

• Teamwork and collaboration.

• Professionalism and strong work ethic.

• Training and Mentoring.

• Leadership.

• Intermediate Communication skills in Spanish of most dialects.

Hard Skills

• Banquet Management, Kitchen Management, Training, Leadership, High Volume Food Service, Catering Operations, Food Safety Experience

Sous Chef, The Griswold Inn, Essex, CT

3/2023—6/2023

Breakfast Line Chef, The Shipwright's Daughter, Mystic, CT 7/2021— 10/2022

• Cooked and prepared from scratch breakfast and brunch at a Farm to Table restaurant in a busy upscale restaurant.

• Worked the full line and Pantry Station on my own during weekdays.

• Lead service and expedited Breakfast and brunch from both the pass and hot line as required. PM Kitchen Supervisor, Fiddleheads Co-Op, New London, CT 3/2021—2/2023

• Preparing, cooking, and assembling pick up style meals for costumes to grab and go.

• Following recipes and food safety procedures for dietary restrictive items.

• Creating a daily prep list, assigning duties to PM kitchen staff.

• Communicating to the Kitchen Manager important updates with stock quantity, equipment problems and training. Line Chef, Paul’s Pasta Restaurant, Groton, CT

6/2019—1/2020

• Cooked and food prepped.

• Assisted the owner and stepped into any position that was needed. Line Chef, Octagon Restaurant at Mystic Marriot, Groton, CT 6/2017—7/2018

Octagon at Mystic Marriott - Groton, CT

• Met the demands of a fast-paced Kitchen line in an upscale American steakhouse.

• Worked on operations for banquet events with a capacity up to 800 guests. Line Chef, The Griswold Inn Restaurant, Essex, CT

10/2015—6/2016

• Studied and honed my culinary skills.

• Expanded my knowledge of traditional and modern culinary techniques. Line Cook, Mia’s Prime Time Café Restaurant, Pawcatuck, CT 6/2015—10/2015

• Gained leadership skills focusing on efficacy and efficiencies.

• Set up and prepared line for breakfast, lunch and dinner service.

• Created innovative daily specials expanding my culinary creativity.

• Trained new staff to execute consistent aesthetically portioned dishes. Line Cook/Prep Cook, Paul’s Pasta Restaurant, Groton, CT 10/2010—5/2015

• Successfully learned all aspects of function within the kitchen.

• Learned scratch cooking and necessary food prep skills.

• Prioritized and achieved meeting the demands of restaurant service.

• Assembled uniform dishes for high volume service; up to 650 guests. Line Cook/Prep Cook, Ninety Nine Restaurant, Norwich, CT 5/2009—8/2010

• Learned basic food preparation and safety.

Education

Ledyard Highschool

• Food Manager Certification, ServeSafe 2021

Accomplishments

● Eagle Scout Award, Boy Scouts of America, 2008

● TIPS Certification (CT), 2008

● ServeSafe Certification (CT) 2021