Andenet Haile

**** **** **. **

Washington, D.C. 20010

(202)826–0482; ado472@r.postjobfree.com

C AREER OBJECTIVE

Highly motivated, highly knowledgeable culinary arts graduate who specializes in preparing vegetables, fruits, and meats according to set standards and protocols of the establishment. WORK E X P E R I E N C E

DC CENTRAL KITCHEN CULINARY PROGRAM, Washington, District of Columbia Student Cook, Nov 2017 – Feb 2018

Prepared a variety of foods, such as meats, vegetables, desserts, instructions, following approved procedures

Assisted cooks and kitchen staff with various tasks as needed, and provided cooks with needed items created 5,000 meals for shelters according to customers' orders or supervisors' requests around District of Columbia

Butchered and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving

Cleaned and sanitized work areas, equipment, utensils, dishes, or silverware for Food Fight DC event THE RITZ CARLTON DC, Washington, District of Columbia Intern, January 2018

Stored food in designated containers and storage areas to prevent spoilage

Monitored and recorded food temperature and food storage areas such as refrigerators and freezers

Washed, peeled, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving

Weighed and measure ingredients

Received and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas

Prepared special dressings and sauces as condiments for sandwiches THE RITZ CARLTON DC, Washington, District of Columbia Doorman, January 2016 – August 2016

Greeted incoming guests and escorted them to their rooms

Supplied guests or travelers with directions, travel information, and other information such as available services and points of interest

Transferred luggage, trunks, and packages to and from rooms, loading areas, vehicles, or transportation terminals, by hand or using baggage carts ADDITIONAL S K I L L S

Certifications: ServSafe Food Managers License and Aller Train Food Protection. Food Prep and Catering Manager skills, including knife cuts, vegetable preparation, dry goods, salads, and dressings. The preparation of stocks, sauces, and soups. Experience with large volumes of foods: Assisting with preparation of approximately 5,000 meals for shelters around DC and Virginia.

Customer Focused: Committed to meeting the needs and expectations of the organization’s and customers Flexible: Able to adapt, change the course of action when appropriate, effectively transition from task to task, deal well with difficult situations, and maintain objectives.