Issac B. Starks, C.C.

317-***-****

ad31le@r.postjobfree.com

EDUCATION

Pennsylvania Culinary Institute Pittsburgh, PA

Associate Degree in Specialized Technology with Le Cordon Bleu Program in Culinary Arts 2004 December Graduate G.P.A. 3.18

EXPERIENCE

LCP TRANSPORTATION- PA/ COORDINATOR (8/2017-2/2019)

● Scheduling and Dispatch inbound calls

● Prior Authorizations for Long Distance and unusual transportation

● Organize and file paperwork

● Utilize and work with Microsoft word, Excel Spreadsheet, and also implemented new policy and procedures for PA department…

● Trained and Quality Controlled other CSRs on updated Scripts and how to maintain good call times..

● Trained and skilled on the computer to accomplish deadline

● Oversaw 2 major (Medicare and Medicaid) accounts with handling all Long Distance transportations...

Personal Chef

● Prestige Catering (6/2012- 5/2017)

Full knowledge P&L reports

Devise menus for different themes and events

Excelled in daily operations

Full control of food cost and ordering

Maintaining a professional and productive work place

Conducted and instructed culinary staff meetings and cooking practicals

Delegating responsibilities throughout the kitchen

Traveling to different work sites and executing events in timely order

Experience in personal chef for catering to high profile clientèle Chef de Cuisine, Sous Chef

Columbia Club Indianapolis (11/2009- 8/2011)

1. Manage 10-15 culinary personnel

2. Devised menus for (3) restaurants

3. Responsible for food cost and ordering of product 4. Excelled in plate presentation and in high volume situations 5. Aided Executive Chef in daily operation

6. Organized Quarterly Wine dinners

7. Instructed and educated culinary personnel

8. Responsible for evaluating, hiring, and coaching personnel CONRAD HILTON- Chef De Partie (9/2006- 6/2008)

● Responsible for quality and handling food product

● Trained and supervised

● Devised daily menus for restaurant buffet and specials

● Trained am line cooks and prep cooks

● Conducted and instructed morning meetings w/ cooks

● Excelled in plate presentations and expediting

● Aided Executive Sous Chef in day to day operations

● Official opening team member

● Prepared special cuisines for high profile guest FIVE SEASON COUNTRY CLUB- Interim Executive Sous (3/2005-11/2006)

Aided to Interim Executive Chef with day to day operations

Responsible for ordering and checking in the product daily

Assisted Catering Sales Director and Event Coordinator in creative

menu planning

Prepared Daily Specials Menu for restaurant

Excelled in plated deserts and entree's under high volume intensity

Trained and educated line cooks and pantry prep about the line and job descriptions

● Line Cook, Garde Manger Indianapolis, IN

Sullivan's Steakhouse Fine Dine Restaurant (5/2004-10/2005)

1. Responsible for handling orders precisely and timely cover to cover

2. Skilled and trained on the line for deep frying, broiling, and grilling

3. Prepared and expedited salads, soups and deserts

4. Aided to Executive Chef when administering tasting

● Baker Pittsburgh, PA

● Enrico Biscotti (8/2003- 4/2004)

Prepared deserts and three special dishes a week

Excelled in general pastries and desert creations

Helped devise new menu for Bakery

Aided to Executive Pastry Chef to assist in wedding cakes, and decorating

SKILLS

Pennsylvania Culinary Institute

● Utilized knife skills for daily preparations

● Skilled in sauces and soups trained to operate kitchen cooking equipment

● Appointed Sous Chef, oversaw daily clean up and overall daily preparations

● Trained to Fabricate meats, poultry, seafood and wild game

● Skilled and Trained to produce Classical and International Cuisines CERTIFICATIONS

● ACFEI approved in Sanitation, Cost Control, Nutrition, and Culinary Supervision & Management

● Member of the American Culinary Federation Association

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