D C Washington
Resume:
James P. Locke
*****.*******@*****.***
Objective:
To work at an establishment that can utilize my yearning for knowledge and passion in the kitchen. To run a restaurant and have the respect of my colleagues.
SKILLS:
• I am detail oriented, physically fit, hard working, able to follow instructions accurately and professionally.
• I demonstrate the ability to quickly gain knowledge, follow safety precautions and am skillful with numerous tools.
• Able to work independently as well as part of a team. CERTIFICATIONS:
• Serv safe certified 2027
• OSHA certified (10 hours)
• Licensed apprentice plumber
• American Heart Association-ALCS and BLS certified 12/2024 WORK EXPERIENCE:
Craigie On Main, Cambridge, MA
10/1/14-12/31/15
Meat Roast
• Cooking of various meats i.e. veal, venison, cote de beouf, pheasant, squab, lamb etc.
• Working at a fast pace while maintaining a clean station and the integrity of the food
• Expediting meat station
• Working in open kitchen with professional demeanor
• Working as meat and fish entremetier
• Making pork jus, squab jus, jus de volaille etc
Grill Room, Washington D.C
Grill Cook
1/21/16-8/5/16
• Grilling all meats, and expediting to the hot line
• Making sauces and expediting to hot line
• Able to stay calm under pressure and stay level headed.
• Follow recipes and execute
Barismo, Cambridge, MA
8/14/16-6/12/17
• Develop menu
Chef/Kitchen Manager
• Maintain schedules
• Manage day to day kitchen functions
• Make all orders for food and other essentials
• Work line for service when needed
Terra, Boston, MA
6/25/17-5/13/18
Wood Fire Grill/Meat cook
• Butchering chickens, sirloins, pork chops etc.
• Maintaining appropriate temperature and fire for grill
• Cooking for 300+ covers
• Working in open kitchen and interacting with guests Kingbird, Washington D.C
5/24/18-2/14/19
Chef de Partie
• Ability to work every station in the kitchen proficiently.
• Prepping stations from start to finish and executing dinner service. Fast and efficient clean down when service is done.
• Communicate with sous chefs and exec. when and what needs to be ordered for stations
• Cooking for pre-theatre dinner rush for Kennedy center Conrad Hotel D.C
2/18/19-8/17/19
Estuary Restaurant
Cook 1
• Ability to cook in an organized/clean fashion for guests in an open kitchen setting
• Prepare all prep for service while cooking to a high standard and following through with plating
• Able to work events and banquets when banquet kitchen needed extra hands
• Being part of The opening Team for the hotel and working 16 hour shifts when deemed necessary
Four Seasons Hotel D.C
8/19/19-6/10/21
Bourbon Steak
Chef de Partie
• Cooking with the top locally sourced meats and produce in the greater DMV area
• Cooking for dignitaries and politicians
• Cooking in a fast paced restaurant and communicating with my colleagues on ticket times and plating
• Preparing all food for my station while appropriately labeling and dating all food as well as proper storage for all aforementioned food. Four Seasons Hotel Boston
9/13/2021-11/11/2022
Cook 1
• Preparing food for the restaurant and In room dining.
• The ability to fill all positions—breakfast, lunch, dinner
• Ability to work in banquets and make large volumes of preparation, i.e. 300-400 person weddings/ events
• Work in a fast and stressful environment while keeping my composure and delivering the best food quality as possible.
Mandarin Oreintal Boston
11/25/2022- current
Banquet sous chef
• Receiving BEOs and making an order guide and schedule around business
• Ordering and maintaining inventory
• Pricing out products/menu items
• Expediting BEO to the team.
• Prep and execute events
Education:
• Quincy High School, 2007
• Le Cordon Bleu,Cambridge 2011
REFERENCES:
• Vukasin Jaric, Banquet Chef, Four seasons Boston- 1-270-***-****
• Cheyenne Duarte, Chef De Cuisine, one bistro norwood- 774-***-****
• Patrice Martineau, Executive Chef, Four seasons Boston-1-508-***-****
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