Executive Chef Lead Cook

Vincent Sargent

Florissant, MO *****

*********@*****.*** - 314-***-****

WORK EXPERIENCE

Lead Cook

Mercy Hospital - St. Louis, MO - 2013-10 - Present I started at Mercy Hospital in 2013 as a cook. Within a year the executive chef liked my work ethic, experience, and knowledge of food. I was quickly promoted to this position which is currently held. My duties consist of bulk cooking, prep,logging of all records and running a team in which we encounter different tasks throughout the day. Occassionally I've traveled to three of the sister properties in which menu writing and assisting in changing there system from tray line to restaurant style room service. Merchandiser

Frito-Lay - St. Louis, MO - 2012-10 - 2013-10

Started as a merchandiser within months was promoted into what they call the extra pool in hopes of having my own route. My tasks consist of delivering of Frito-Lay products to locations on the route and rotating to make sure the customer were getting the best product on a weekly basis. Also ordering of the items to sell to increase the profit of the week for the company.

Cook 3 / Sous

Ameristar Casino Resort Spa - Saint Charles, MO - 2002-02 - 2012-10 I started at Ameristar Casino in 2002 when it was still a riverboat. There I worked through the ranks and honed my skills over there years. I was nominated for employee of the year twice in my tenure. With 8 different outlets ive done everything from line cooking to fine dining which in my departure I did catering events daily and prepared food for star club guests anywhere from 400 to a 1000 people daily. Purchasing Agent

Sheraton Clayton - Clayton, MO - 2000-03 - 2001-04 My duties consist of looking over and orderding of food for events. Assisting the chef with anything from plating to buffet style dinners. Making sure product were ordered in a timely matter as well as rotating for quality. Lead Cook

EDUCATION

High school or equivalent

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