Chef Ashonte Ross

***** ********* *** *** *** Antonio, Texas 78213

210-***-****

ad3m47@r.postjobfree.com

OBJECTIVE

To obtain future employment in an establishment to whom this resume may be applicable EDUCATION

The Culinary Institute of America, San Antonio, Texas 210-***-****)

• Graduate, Associate of Applied Science in Culinary Arts

• Class of April 2018

• ServSafe Certified, Meat and Seafood Fabrication, A La Carte Service Karen Wagner High School, San Antonio, Texas 210-***-****)

• Graduated in 2016

PROFESSIONAL EXPERIENCE

Chef Instructor w/ ( additional kitchen assistant training ) Sur La Table (Shops at La Cantera)

● models and directs employees to ensure customer service standards are met.

● Delivers an exceptional cooking class experience at every class using recipes and game plans provided.

● Stays informed by maintaining product knowledge, accessing available training, and seeking out additional resources when necessary.

● Ensures high standards of sanitation and cleanliness are maintained throughout the experience. Keeps work area and guest areas clean and organized.

● Ensures all food items are cooked and served at the correct temperature and under sanitary conditions.

● Works as a part of a high-performing team to achieve the store’s sales plan. Strives to achieve individual and/or class sales goals.

● Models and ensures all Sur La Table policies and standard operating procedures

(SOPs) are communicated effectively to employees, maintained, and consistently followed.

● Provides coaching at the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef.

● Seeks opportunities to increase cooking class and retail sales.

● Records time worked, accurately and according to SLT policy.

● Anticipates and solves problems by taking decisive action, and follows up with Resident Chef.

● Demonstrates exceptional verbal and written communication skills with employees, customers, field management, and the corporate office.

● May handle, serve, and pour liquor, wine, and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.

● Additional responsibilities as assigned by Resident Chef.

● Ability to communicate verbally and work cooperatively with employees and customers.

● Ability to remain in a stationary position for up to 3 hours at a time.

● Ability to move about the workplace coaching and directing employees and/or class participants or while selling to customers.

● Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.

● Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.

● Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice, and/or demonstrate other techniques.

● Ability to work a varied schedule in order to teach classes at different times of the day, week and year.

● Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work.

● Regular and predictable attendance.

● Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs.

● Environmental conditions: working with an open flame and/or other heating units, and exposure to variations in kitchen temperature. Prep Cook And Trainer

North Italia ( Cheesecake Factory Brand )

● Prepare our authentic Italian dishes from scratch following the recipe to produce consistent results

● Know and comply with standard cooking methods, quality standards, and kitchen practices

● Cook a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and a variety of other kitchen equipment

● Portion all the products, follow the recipes, and always ensure the plate presentation looks beautiful

● Keep it clean! Follow the sanitation standards, make sure your workstation stays clean and organized, and follow all of the food handling standards Line Cook & Cook Trainer

Free Range Concepts: The Rustic (RIM) at La Cantera

● Set up and stock stations with all necessary supplies

● Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

● Cook menu items in cooperation with the rest of the kitchen staff

● Answer, report, and follow the Managers instructions

● Clean up station and properly store leftover food

● Stock Line Amounts appropriately

● Ensure that all Plates come out simultaneously, in high quality, and in a timely fashion

● Comply with nutrition and sanitation regulations and safety standards

● Maintain a positive and professional approach with coworkers and customers

● Excellent understanding of various cooking methods, ingredients, equipment use, and procedures

● Accuracy and speed in executing assigned tasks

● Familiar with the industry’s best practices

● Comply with all food and beverage regulations: Food Handler Certification Kitchen Staff/ Line Cook

Botika at the Pearl May 2019 - May 2020

● Gather ingredients and prep for daily service, occasional off-site events, and large in-house group events/parties.

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● • Organize and prep both small and large batches in the prep kitchen.

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● Collaboration with kitchen management on new daily bento dishes

● Collaboration with kitchen management on Microsoft and Google Doc typed organizational plating layouts and detailed prep lists for all dishes across all stations ( sushi station, live fire brasa oven station, wok station, and garde manger/ fry station)

● Cross-trained fully on Grill station, live fire brasa station, wok station, and garde manger/fry station

● Trained in and properly executed egg, steak, fish, poultry, wok, and fry cookery as well as cold-side execution

● Closely shadowed both the Chef Tournade and two Sous Chefs

● Assisted in the training of new line cooks

● Properly opened and closed the restaurant on countless shifts

● Punctual

● Followed Dress Code and Health Code Procedures Daily

● Supervised closing of the restaurant with trainees and relatively new line cooks on shift

● Proper execution of shifts while short-staffed (due to employee call-outs, sick leave, vacation, etc)

Kitchen Staff/Back of House, Commonwealth Coffeehouse 210-***-****) February 2019 - April 2019

● - Open kitchen, prepare mise en place, cook and prepare food for breakfast and lunch service

● - Handle daily ordering of kitchen inventory

● - Preparation of baked goods for front of house

● - Cleanliness and restocking and closing of the kitchen Cook III, Banquets/ Restaurant A La Carte Dinner Service, Hotel Emma 210-***-****) June 2018 - February 2018

● * Set up the station and mise en place to Chef's specifications and recipes.

* Completes Banquet production and organization, as specified on production sheets.

* Cook and prepare food to order on a daily basis.

* Properly store all mise en place and submit production needs for the following day by shift end.

* Assure safe, clean, and healthy work conditions for all personnel.

* Communicate with the sous chef on duty to assure proper service according to assigned shift, for example; call back on tickets.

* Report to work on time in a neatly groomed, professional, and acceptable manner.

* Be a role model to others, an ambassador to our property and department

* Follow all policies and procedures for the kitchen

* Maintains with sous chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas.

* Communicates and reports mechanical problems with the Chef or sous chef.

* Discuss with Chef on duty awareness of guests' comments or complaints.

* Assist in daily inventory of produce cooler and dry storage areas.

* Is familiar with fire, safety, and health procedures.

* Trained and knowledgeable in all food safety and health inspection criteria.

* Completes tasks and projects assigned by the chef and assists others as business volumes and staff levels demand.

* Diligent and economical use of labor and product

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Cook III, Banquets, Omni La Mansion del Rio 210-***-****) May 2017- June 2018

• Gather ingredients and prep for banquets and events.

• Organize and set up the back of the house.

• Garde Manger, banquets cook.

Back of House, Honey Baked Ham 210-***-****) Sept 2016- May 2017

● unloading the supply truck.

● Maintained a clean work area that was visible to customers at all times.

● Prepared food for service, cleaned and sanitized all areas of kitchen and cooking equipment.

● Inventory, glazer.

Server, IHOP 210-***-****) May 2015-May 2016

● Served customers with a positive attitude.

● Server side work, polishing, cleaning.

● Cashing out checks and tip outs.

SKILLS

Sense of urgency, positive mentality, fast learner, dedication to perfection and success in and out of the kitchen.

AWARDS

1st place, entrepreneurship regionals, FCCLA

3rd place, cornbread and chili cookoff at CIA San Antonio

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