Sous Chef Prep Cook
Resume:
Daniel Putnam
**************@*****.***
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
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