Dwayne E. Sloan

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

Chicago,IL 60620

adfrt5@r.postjobfree.com

Objective

To obtain a position that allows me to utilize my kitchen knowledge and experience, along with hospitality skills to become a productive, valued team member, and leader.

Skills

Lead Cook. Well knowledgeable with all kitchen utensils and equipment. Moderate butchering, high end production and fine dining, as well as fast casual, banquet, catering, hospital and high volume service.

Experience

The Chicago Marriott DWTN 04/2019-10/2020 Chicago,IL 60620

Saucier Cook II/Banquet Cook

●Prepare all soups, stocks, sauces, and pasta to company standards by using fresh from scratch ingredients.

●Maintain all heating and cooling logs to ensure proper cooling and heating methods to state, city, and as well as company or host standard

●Clean,Wipe,Sanitize all cooking areas and coolers

●Work with Banquet Chef to complete recipe consistencies

●Communicate and delegate with co-hosts on projects directed by Chef of F&B Director

The Ritz-Carlton Chicago 08/2018-06/2019 Chicago,IL 60611

Cook III/Banquet Cook

●Worked as a team to achieve high levels of personal and organizational performance

●Follow cooking methods and skills as directed by recipe or Banquet Chef

●Fill in inventory requisite sheet to ensure the team has all the food products in order to execute efficiently

●Open communication with teammates to empower themselves as well as others, to ensure that they have the tools they need to take action.

●Maintain cooler and freezer inventory and temperature logs to ensure proper food safety and quality.

St. Jane Hotel 06/2018-09/2018 Chicago, IL 60611

Cook III Breakfast/Banquet Cook

●Cleans food preparation areas as determined by law and company policy.

●Prepares foods to the specifications of the client or guests.

●Prepares food before the arrival of guests.

●Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.

●Manages other employees in the kitchen.

●Hotel opening team

Sofitel Hotel 06/2017-07/2018 Chicago, IL 60611

Pantry/Garde Manger Cook III

●Quality control all items on station, refreshing and labeling all mise-en-place.

●Fill-in at other stations while ambassador/s or chefs are absent or on break.

● Maintain kitchen cleanliness by washing hands often, clean as you go, and using proper sanitation for each station.

● Choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.

●Leader of the Amuse Bouche’ program

Blackwood BBQ 01/2016-06/2017 Chicago, IL 60657

Master Carver

●Butcher proteins to premium standards

●Maintain proper food temperatures to servSafe standards.

●Maintain and keep all working areas clean and sanitized

●Prep all proteins and carve for catering and fast casual service.

●Load smokers with wood and also load in meats.

Bridge House Tavern 04/2012-09/2015 Chicago, IL 60654

Lead Cook

●Operate fryer/Grill cook

●Saute’ cook/Butcher

●Prepare all foods using fresh farm ingredients

●Communicate with chef and fellow cooks to achieve high standards and execution during high volume rush periods

●Delegate and manage other cooks on new recipes and cooking methods along with the execution thereof

America's Dog 05/2011-07/2012 Chicago,IL 60603

Cook/Delivery Guy/Expediter

●Prep food and cater for medium to large events while maintaining excellent food quality.

●Distribute products properly and timely to all customers.

●Expedite all food orders while maintaining the order of customers in an efficient, timely matter.

Macy's 11/2008-12/2010 Chicago,IL 60601

Food Runner/Busboy

●Expedite food orders

●Clean/Sanitize/Wipe all tables in the dining/bar areas.

●Wash dishes and polish silverware.

Education

Chicago Vocational Career Academy 09/2004-06/2008

High School Diploma

Kennedy-King College

September 2009-May 2010

Certifications

●ServSafe Food Handlers

●ServSafe Food Manager

●Basset

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