Line Cook Kitchen Equipment
Resume:
PROVIDENCE, RI PARAGON
PROVIDENCE, RI 0206
January 2008 - October 2011 Line
Cook
- Maintained a clean work environment that meets sanitation standards
- Provided detailed knowledge of menu items and specials
- Confirmed all opening and closing duties
************@*****.*** - Cleaned kitchen equipment and operated industrial/commercial appliances
- Assisted management with food preparation, ordering, and cost affective situations
- Execute daily menu items
CHAPEL GRILLE
3000 CHAPEL VIEW BLVD CRANSTON, RI 02920
October 2011 – March 2013
OBJECTIVE Banquet/Line Cook
- Prepared all food items for lunch and dinner including specials
- Participated in catering services
Passionate and experienced chef in - Improving presentation various backgrounds for 20+ years.
- Prepared meats, poultry, and vegetables for broiling, grilling, Proficient in many different cooking peeling, cutting, washing, cleaning, mindful of crosstechniques such as presentation, contamination
taste, and perfectionist for quality. - Oversaw daily inventory, ensuring stock and replenishment Efficient in visual aesthetics related - Undertake basic cooking duties to food garnishing, and plating.
Detailed-oriented chef, and an
LOS ANDES
amazing asset to any kitchen.
903 CHALKSTONE AVE PROVIDENCE, RI 02908
April 2013 – March 2016 Catering/Line Cook
- Responsible for high-end garnishing
SKILLS - Trained, and managed other line cooks
- Prepared food properly and carefully in response to customer requests or allergies
American, Italian, Latin-American, - Worked with staff to ensure success French cuisine, adaptability, problem - Executed recipes closely and abide by serving guidelines solving recipes, ingredient - Menu suggestions, and improving presentation/quality knowledge, prepping, station setup, - Breakdown culinary stations, cleaning, and sanitizing quality control, multi-tasker, pairing, - Performed other basic cooking duties F E LIX M. BATISTA
PROFESSIONAL EXPERIENCE
team worker/building, cost control, - Responsible for using correct portions (i.e., cutting, prep, serve) bi-lingual, creative and an energetic - Ensuring prompt satisfaction to all customers and restaurant work attitude. needs
- Participated in large parties, or catering
TPC NORTON MASSACHUSETTS
400 ARNOLD PALMER BLVD, NORTON MA 02766
March 2020 – Present
Catering/Line Cook
- Maintained a clean work environment that meets sanitation standards
- Provided detailed knowledge of menu items and specials
- Confirmed all opening and closing duties
- Cleaned kitchen equipment and operated industrial/commercial appliances
- Worked with staff to ensure success
- Executed recipes closely and abide by serving guidelines
- Executed daily specials and seasonal food preparation EDUCATION
MOUNT PLEASANT HIGH SCHOOL, PROVIDENCE RI
1989-1993
REFERENCES
Ioanni Degaitas, Sous Chef at TCP Boston 401-***-**** Cesin Curi, Owner/Chef of Los Andes 401-***-****
Other references available upon request
2
Contact this candidate