Executive Chef Kitchen Assistant

EDGAR MULLIN

Chicago, Illinois ***** • Tel: 773-***-**** • Cell: 312-***-**** • ***********@*****.*** PROFESSIONAL CULINARY EXPERIENCE

Kitchen Assistant September 2020 –October 2020

Inspiration Kitchens, Chicago, IL

Worked various front line stations and efficiently met 7-minute ticket times

Utilized consistent knife skills to prep a variety of vegetables, proteins, and fruits

Effectively gathered mise en place for various multi-step recipes for restaurant and catering

Fulfilled high volume catering orders for on- and off-site events

Operated dish pit and efficiently cleaned all pots, pans, and kitchen equipment

Completed high volume prep work for restaurant and catering

Stored and labeled all ingredients according to first-in-first-out rule Line Cook September 2019 – February 2020

Hops and Curds, Chicago, IL

Prep menu items for dinner service

Operate fryer and grill preparing items to proper temperature

Communicated effectively with other team members on front line

Complete dishwashing duties as needed

Catering Cook October 2018 - September 2019

Line Cook at Shore Club May 2018 - October 2018

Inspired Events and Catering, Chicago, IL

Worked various front line stations at high volume brunch and lunch beachfront restaurant

Prepped individual front line station to ensure readiness for daily service

Communicated effectively with other team members on front line

Prepare high volume catering orders by following precise company recipes and protocol

Work off-site catering events as needed

Clean and sanitize all work areas and equipment during and after each shift/event Cook II October 2017 - May 2018

Cook I August 2017 - October 2017

Moraine Valley College through Country House and Sodexo, Palos Hills, IL

Assisted Executive Chef with daily meal preparation, catering orders, daycare meals, and staff meals

Utilized consistent knife skills to prep a variety of meats, fruits, and vegetables

Cooked high-volume menu items by following precise company and personal recipes

Operated fryer, broiler, and flattop to meet 5-minute ticket times

Completed closing duties including sanitation procedures, garbage disposal, and locking up of storage areas

Cross trained on salad station, deli, and specialty stations Cook

HSG Management, Hammond, IN May 2017 - June 2017

LGC Agency, Elmhurst, IL April 2017 - August 2017

Assigned to work for various clients in the Chicago area on a temporary basis

Operated fryer and grill to prepare menu items

Cut vegetables and meats consistently to ensure even cooking

Prepared takeout items to order by correctly following recipes and takeout protocol

Assisted staff with catering orders of various sizes

Followed directions of Executive Chef

EDUCATION AND CERTIFICATES

ServSafe Food Managers Certificate Expires: September 2022 ServSafe Food Handlers Certificate Expires: November 2022 Inspiration Kitchens

Internship Training Program, Chicago, IL Graduated January 2017 Roosevelt University

Career Readiness Certificate, Chicago, IL September 2016 - October 2016 Kaskaskia College

Associates in Commercial Cooking, Centralia, IL June 2010 - August 2016 Kaskaskia College

Basic and Advanced Restaurant Management Certificates, Centralia, IL March 2014 - August 2014 Kaskaskia College

National Restaurant Association Proficiency Certificates Centralia, IL March 2014 - August 2014

Hospitality and Restaurant Management

Principles of Food and Beverage Management

Customer Service

Purchasing

Controlling Foodservice Cost

Hospitality human Resources Management & Supervision

Hospitality and Restaurant Marketing

Nutrition

Hospitality Accounting

Bar and Beverage Management

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