Food Service Line Cook

ANTHONY WINCHENBACH

Boston, MA 508-***-**** ********************@*****.***

Reliable and hard-working cook, comfortable working in small kitchens, looking to continue work as a prep or line cook in a professional kitchen.

CULINARY EXPERIENCE

Community Servings, Jamaica Plain, MA

Prep Cook Intern June-August 2024

Completed 100-hour hands-on internship in high-volume commercial kitchen that produces 5,000 scratch-made meals daily for clients with critical and/or chronic illnesses

Cooked, portioned, and packed daily client meals according to directives of executive chef and production manager

Chopped vegetables, fruits, and meats using a variety of knife cuts; prepared stocks and dressings; baked breads and desserts

Cleaned walk-ins and food prep areas; rotated and organized stock Quinn Fisheries, New Bedford, MA

Deck Hand/Cook 2010-2011

Worked on a scallop boat for 2 weeks at a time, catching and shucking hundreds of pounds of shellfish daily

Acted as the cook preparing all meals for other shipmates

Prepared meals from food provided by the captain, involved in some meal planning Eastern Fisheries, New Bedford, MA

Deck Hand/Cook 2010-2018

Worked on a scallop boat for 1-2 weeks at a time, catching and shucking hundreds of pounds of shellfish daily

Acted as the cook preparing all meals for other shipmates

Prepared meals from food provided by the captain, involved in some meal planning EDUCATION AND CERTIFICATIONS

Teaching Kitchen Food Service Job Training Program, Jamaica Plain, MA Trainee June-August 2024

Completed 12-week, comprehensive food service training program focused on culinary skills development and job readiness

Curriculum included; knife skills, measuring and mise en place, food preparation techniques, proper operation of commercial kitchen equipment; cooking focused on stocks, soups, sauces, pasta and breadmaking, meat and vegetarian dishes, workplace skills including teamwork, effective communication, and time management, sanitation and safe food handling concluding in sitting for the ServSafe Food Handlers Exam.

Executed recipes with teammates under supervision of the chef instructor for “TKEats” a social enterprise where new menus are created weekly, meals are pre-ordered by the community for pickup; prepared lunch service for 50 staff and volunteers regularly

Operated stoves, grills, ovens, griddles, mixers, and blast chillers; independently ran dishwashing station ServSafe Food Handler Certificate

National Restaurant Association Valid through August 2027 ServSafe Allergen Awareness Certificate

National Restaurant Association Valid through August 2029 Georges Valley High School, Thomaston, ME

HS Diploma 2000

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