Cooper Compton

**/**/****

adl8mr@r.postjobfree.com

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

San Angelo, Texas

Work Experience:

Angry Cactus (most recent)

Date Started: 11/15/2019

Date Ended: 04/09/2021

Address: 1 W Concho Ave, San Angelo, Texas

Description: New American Restaurant style, 4-star restaurant.

Job Related Responsibilities: When I first started at this restaurant I was on the lowest chain of the line, making desserts and salads for our pantry. At this time, my responsibilities were, to keep up with orders as they came in and sold them on time, keeping a clean and organized area, keep a stocked cooler and a stocked line for next persons use, and make sure that the dish pit was caught up with all their work before I left. When I was working full time hours, I started to learn how to use and clean an industrial frier, I started learning how to make every item on the fry station, including breading and seasoning work, also learning to keep a fully stocked line and cooler, and keep a professionally cleaned and organized area. In three weeks, I learned everything there is to know about the line at this job. When I learned everything on the line, I asked for more prep hours so I could learn the whole recipe book. After I was on prep, I excelled the current prep lead and took his position. My responsibilities in this position were to make sure that everything that me and my team made or did reflected perfection to my employers and mostly of all our customers, I was given the task to make sure that everything in the restaurant was both up to par and up to health standards, I made sure to teach mise en place to all my teammates in prep, I made sure to keep my team on task all hours of the work day until everything was finished, I would then go around when everything is finished and make sure that everything is in order and clean and sanitized, I would make sure all tasks from dish were caught up or needed help with, I would also have to check in and make sure everything came in on our delivery truck to fill our storage. I ended my time at angry cactus as the prep lead because I was being undervalued and underpaid for work and responsibility. I can’t put on my resume that I was a kitchen manager at this job because they never labeled me so, but I am to believe that the work I was doing and responsibilities that I had, are the same tasks and responsibilities as a kitchen manager.

Red Lobster:

Date started: 10/01/2019

Date Ended: 12/20/2019

Reason for leaving: No one understood sanitation and proper mise en place, very disgraceful to the food making and food making processes, Very poor knowledge of food and what they were making.

Responsibilities: I was mainly on prep, my time there was short lived but I learned a lot about seafood I didn’t know before. For example I understand how to clean a lobster and open clams and take out the muscle correctly. When I wasn’t on prep I was on the line usually on fry station or sautee station. I didn’t have much responsibility here which made the job boring for me.

Walmart supercenter Deli/Bakery:

Date started: 01/10/2018

Date Ended: 08/01/2019

Reason for leaving: I got into a dispute about work with the manager and was fired, the reasoning is for talking back to a superior. Although I was fired about a disagreement about how some things could be done better to ensure a perfect product.

Responsibilities: My responsibilities for this job were as following, Keep a well cleaned and stocked deli counter and slicer, making sure I am greeting customers with a good attitude and a positive response towards the company, taking care of customers simple requests and making sure they get everything they ask for. I was responsible for putting away the trucks when they came in.

Education:

High school diploma: Veribest isd

I have my servsafe certification this is a food handlers license to handle food.

Currently I am studying to become a pastry chef. I am going to school at auguste Escoffier online program for pastry arts. I need 150 or more hours of work experience in a pastry kitchen to complete the program and earn my degree.

I also study a book from home called “professional cooking” by Wayne Gisslen.

In this book I study more about the culinary side of cooking.

I have been cooking since I was young and have been learning how to cook better throughout the years and continue to strive and learn more. To one day become a well-rounded cook and teach others how to cook from scratch.

About me:

I am a hardworking individual who values the hardships of a great job and want to take on responsibility that most others do not look for. I am very loyal to any job that treats me right and I can work great with others. I can step up and be a leader in a kitchen if needed. I am a quick learner when it comes to remembering recipes/formulas and techniques of cooking. I am an exceptionally good teacher when I am taught and will expect nothing but perfection from whoever I lead and of myself. I clean and organize as I cook or handle food to avoid food born illness and cross contamination. I make sure my area and my coworkers’ area are stocked clean and ready to be used by the next person. I am an incredibly fun person to work with when I get comfortable, and can bring a very dynamic personality to any kitchen to raise moral and efficiency