Daniel Putnam

973-***-****

ad4fmh@r.postjobfree.com

Summary:

I have a Masters in Culinary Arts from Le Cordon Bleu in Miami Florida. I have worked for 7 years both as a Chef, Sous Chef and Prep Cook. I enjoy all aspects of cooking but particularly enjoy ensuring an optimal guest experience by running an efficient and cost-effective kitchen. I am looking for a job as either a Sous Chef, Chef, Kitchen Manager or Prep Cook.

Skills:

Culinary:

Knife Skills (dicing, batonnet, julienne, mincing, brunoise)

Soups, stocks and sauces

Meat, poultry and seafood fabrication

Grilling, broiling, braising, frying, sautéing

Basic Baking and Pastry

Readiness temperature for various foods

Time management

Managing stressful situations

Work Experience:

Applebee’s Lacey, NJ 2022

Prep Cook/Sous Chef

Responsibilities: Prep cook - prepped all foods for recipes (eg. Vegetables, cheeses, meats), cooked pasta, french toast, used slicer: Sous Chef - Early set up for service, set work schedules and assigned work stations, insured that all work stations were productive and delivered needed orders, ordered food with aim to keep food costs down, Cooked - Fryer, Flat top, Grill, Pasta, Deserts

Ruth’s Chris Steak House West Palm Beach, FL 2019-2020

Sous Chef

Responsibilities: Early set up for service, set work schedules and assigned work stations, insured that all work stations were productive and delivered needed orders, ordered food with aim to keep food costs down, Cooked - Fryer, Flat top, Grill, Pasta, Deserts

Cheesecake Factory West Palm Beach, FL 2018-2022

Prep Cook/ Chef

Responsibilities: Prep Cook - Prepped all foods for recipes (eg. Vegetables, cheeses, meats), cooked pasta, french toast, used slicer; Chef – promotion - set work schedules and assigned work stations, insured that all work stations were productive and delivered needed orders, ordered food with aim to keep food costs down, Cooked - Fryer, Flat top, Grill, Pasta, Deserts

Brass Monkey West Palm Beach FL 2015-2018

(part time work while in school).

Sous Chef/Cook (Day shift)

Bartender (night shift)

Responsibilities: Sous Chef - Early set up for service, set work schedules and assigned work stations, insured that all work stations were productive and delivered needed orders, ordered food with aim to keep food costs down, Cooked - Fryer, Flat top, Grill, Pasta Deserts. Bartender: Set up bar prior to opening (stock, fruit, cash register)

Education:

Brick Township Highschool Brick, NJ 2007-2011

Diploma

Le Cordon Bleu Miami, Fl 2012-2018

Masters in Culinary Arts

ServSafe Manager