Business Management Kitchen Manager

Cleavon Huff

Cincinnati, OH ****** • MOBILE 513-***-****• E-MAIL ***********@*****.***

SUMMARY

Professional welder seeking a position where I can apply a combination of academic knowledge, and current welding experience. Progressively building knowledge of welding processes while applying natural communication, leadership, time management, and organizational skills.

EDUCATION/CERTIFICATIONS

Fortis College, Cincinnati

Welding Technician Diploma, May 2024

GED, 2001

Hocking College

Associates Degree in Business Management & Hospitality, 2007

D1.1 FCAW 1/8’’ to 3/8” A36 Mild Steel 3G Position (Pending)

D1.1 GMAW 1/8’’ to 3/8” A36 Mild Steel 3G Position (Pending)

CURRENT & FUTURE WELDING COURSEWORK

Introduction to the Skilled Professions Principles of Welding Technology Cutting Processes Shielded Metal Arc-Welding Shielded Metal Arc Welding Fit and Alignment Gas Metal Arc-Welding Gas Metal Arc Welding Fit and Alignment Flux Core Arc-Welding Flux Core Arc Welding Applications Gas Tungsten Arc-Welding Gas Tungsten Arc-Welding Applications Pipe Welding Techniques Welding Fabrication Concepts Welding Certification and Career Development Welding Symbol Interpretation and Inspection Applied Mathematics

EXPERIENCE

Bricklaying Specialist – Brick Layer

11/2018 - Current

Mic mortar or grout and spread it onto a slab or foundation

Lay bricks, blocks, or stones according to plans

Read blueprints or drawings to calculate materials needed

Construct corners with a corner pole or by building a corner pyramid

Ensure that a structure is perfectly vertical and horizontal, using a plumb bob and level

Clean and polish surfaces with hand or power tools

Fill expansion joints with the appropriate caulking materials

BB Riverboats - Cook

11/2018 – 10/2017

Completed opening and closing checklists

Referred to Daily Prep List at the start of each shift for assigned duties

Prepared a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment

Understood and complied consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures

Portioned food products prior to cooking according to standard portion sizes and recipe specifications.

Maintained a clean and sanitary workstation area including tables, shelves, walls, grills, broilers, fryers, pasta cookers sauté burners, convection oven, flat top range, and refrigeration equipment

Closed the kitchen properly and followed the closing checklist for kitchen stations. Assisted others in closing the kitchen

Attended all scheduled employee meetings and conveyed suggestions for improvement

Promptly reported equipment and food quality problems to Chef/Kitchen Manager

Informed Chef/Kitchen Manager immediately of product shortages

Used our Standard Recipe Card for preparing all products

Performed other related duties as assigned by the Kitchen Manager or Manager-on-Duty

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