Manager Food

David A. McDonald

*** **** ****** **

Atlanta, Georgia 30313

404-***-**** cell- home678-705-7084

****************@*****.***

Objective

To utilize my culinary skills in a productive team environment, where there is room for growth potential.

Culinary Skills

●Various areas of expertise American-cuisine, Italian-cuisine, and Specialty-cuisine

●Assisted on the line with broiler, sauté, grill, seafood, pasta and salads

●Maintained inventory of food and kitchen supplies and equipment

●Ability to work all aspects of the kitchen

●Organized and maintained complex high-volume facilities

●Prepared specialized presentations for customer’s weddings, parties, and meetings

●Proficient in multi-tasking, work well under pressure, team player, and deadline oriented

Work History

Hal’s Steak House 08/2016 to present Prep cook

Prep all sauces for the line, make dressing dessert, put all produce fish and dry goods away, date label all food, and clean as I go. I make stocks at the end of shift, clean and ice the fish, make sure the walk in is clean, and dry storage is clean.

Top Golf GA 03/2016 to present Line Cook

Responsible for grill prep for the line, cook food to order, work other stations on the line cook, and clean as I go. At the end of the night do detail cleaning of the line, and make sure all food is dated and labeled.

Boogaloo Restaurant & Lounge GA 01/2013 to 03/2016 Line Cook

Prepped food, cooked food to order, set up the line, clean the line at the close of business.

Ray’s in The City, GA 04/2012 to 10/2013 Lead Line Cook

Reviewed all out going orders expedited orders, grill and sauté. Daily closing of the facility and working in all areas of the kitchen. Responsible for grill, set up the line and closed the line, food prep, and worked in all areas of the kitchen. End of shift inspection of all kitchen areas to make sure areas are clean and will pass code inspection.

Nikkic Café, CA12/2008 to 04/2012 Kitchen Manager

Responsible for grill, opening and closing the line, food prep, and worked in all areas of the kitchen.

Review all out going orders, expedited orders, grill, and sauté. Daily closing of the facility, shift re-work, and working in all areas of the kitchen. Maintained stock for kitchen, ordered supplies from distributor, maintained budget for kitchen supplies, reviewed daily kitchen special, and created special menu items.

Woody’s Cocky Bull Steak House, CA 4/2005 to 12/2008 Kitchen Manager

Ability to handle mass volume banquet dinners, parties, and specialized events. Worked all areas of prep, grill, sauté, & pastry, work well with management and able to handle on-going daily activities and able to produce consistent quality meals and under extreme conditions.

Sisley’s Italian Kitchen, CA 5/2004 to 9/2005 Sous Chef

Supervise daily food preparation at high volume extraordinary events facility. Worked in all aspects of the kitchen, mentored new hires, opened & closed facility and food line, and worked effectively with kitchen operations. Daily preparation work for events, conferences and large parties.

Beverly Hills Hotel, CA 10/2003 to 5/2004 Sous Chef

Opened and closed the line, restocked the line, and food preparation. Prepared specialized presentations for large parties and worked extensively with management. Assisted management and co-workers with grill sauté maintained daily work station and worked in high volume kitchen.

Catering business established GA 10/2013 to Present

Education Olney High School Philadelphia, PA

Excellent references available upon request

References

Keith Nelson 404-***-****

A Wyatt 404-***-****

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