Sheldon Dean Sr.

**** ******** ********** *****

Upper Marlboro, MD 20772

ad2eq1@r.postjobfree.com

301-***-****

Objective: To obtain a culinary position utilizing ongoing foundational training in food preparation, kitchen fundamentals, and sanitation practices.

Skills: Ability to read and follow recipes, organized and skilled in proper ways to cook and cut produce, ability to take orders, prepare, plate, and serve dishes in a timely manner Communicating clearly so that others in the kitchen understand expectations and exactly what to do Showing commitment to food safety because no employer wants diners to become ill or the establishment to be closed because of issues Focusing on teamwork in order to maintain operational flow and workplace morale Multitasking to perform various cooking and managing duties at the same time

Qualifications:

Food preparation competencies include:

The fundamentals of kitchen operations and the efficient use and care of commercial kitchen appliances and utensils.

Essential cooking methods, including roasting, grilling, deep fat frying, broiling, and sautéing

Food Prep and Garde Manger skills, including knife cuts, vegetable preparation, dry goods, salads, and dressings

The preparation of stocks, sauces, and soups

Experience with large volumes of food: assisting with preparation of approximately 5,000

Professional Employment History:

Levy Restaurants, Washington DC: Audi Field, Nationals Stadium, FedEx Field 2020-Present

Culinary Concession Supervisor/ Assistant Sous Chef

Orders products, prints and prepares assignments and recipes along with prep sheets

Demonstrates different cuts and preparation

Supervises 12 – 20 kitchen staff

Prepares prep sheets for concession stands

Organizes and plans out daily schedule for assignments

Leads game day culinary operations

Sets standards for chef table setups

Perform daily line checks to verify quality and flavor standards

Proactively monitor and manage food waste to help drive the cost of food

Assists Executive Chef with other duties

Operates and cleans equipment in accordance with department procedures after each use

Cardoza High School 2021-2021

Culinary Instructor for their 2021 Summer Program

Prepared lessons and taught basic culinary skills and knife skills

Taught the proper way to prep and handle food and cooking temperatures.

Taught restaurant plating and techniques

Supervised staff of 13 to 25 people

DC Central Kitchen 2019-2020 Production Lead

Oversees 16 DCPS school lunch production.

Supervised 12 staff members

Responsible for accuracy and delivery of production records

Lead Cook

Instruct students on knife skills, utensil sanitizing, proper refrigeration, heating requirements

Cook 3, Ritz Carlton Hotel, Arlington, VA 2017-2019

Has in-depth knowledge of food processing and safety

Prepares meals according to the recipe in a regular and consistent manner

Ensures that all food preparation is complete for the next shift

Inspects and tests all food before it is served

Adheres to the precise instructions of the head chef

Maintains a clean and safe station

Operates standard kitchen equipment

Prepares and plates orders as requested, at times with multiple tickets

Line Cook, Levi’s Restaurant, Washington, DC 2016-2016

Prepare meals by order

Prepared items in large volumes

Upheld the stocking of items throughout the shift

Prepared items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning and or marinating.

Insured proper food storage, cleanliness, safe food practices and adherence to State Health Department standards

Assisted chefs with any task needed

Followed standardized recipes to assure highest quality of food served

Served and delivered food throughout entire facility in a timely manner

Student Cook, Dc Central Kitchen Culinary Job Training Program, Washington, DC 2016

Developed and master a variety of food preparation techniques

Obtained proper knife skills and how to manage time effectively

Old Country Buffet, Forestville, MD 2015-2016

Prep and prepared produce and meats to be cooked: grill, deep fry, bake, meats, wash and sort dishes

Certifications:

Graduate of DC Central Kitchen’s culinary arts and food management.

Food Protections Manager’s Certification through ServSafe Food sanitation Course

Aller Train Certificate

American Culinary Federation (ACF)

Education:

Forestville High School 1991

DC Central Kitchen 2016

References upon request.

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