Corporate Trainer Head Chef

Elijah C. Banks

** ******* ******, *** *******, CT 06053

Cell: 860-***-****

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

Objective

Line Cook with 13 years of experience in high-pressure culinary environments who is seeking a professional rewarding career utilizing my skills and expertise. Highlights

Experience

Plan B Burger Bar February 2018 – Present

Line Cook

Simsbury, CT

• New hire trainer for high performance station

• Responsible for prepping and stocking station to restaurant specifications

• Cross trained on multiple stations

J. Timothy’s Taverne January 2015 – February 2018

Line Cook / Trainer

Plainville, CT

• Support Head Chef with developing daily specials, managing food costs and shift lead responsibilities

• Instruct new hires according to restaurant policies and procedures

• Cross trained on multiple stations

• Expeditor in charge of guest order fulfillment accuracy Brio Tuscan Grill May 2011 – December 2014

Line Cook / Corporate Trainer

Farmington, CT

• Responsible for new hire station training

• Cross trained on grill, sauté, pasta, pantry, and pizza stations

• Collaborate with Head Chef to ensure food cost control

• Follow proper food handling methods and maintain correct temperature of all food products

• Assist management with closing duties to ensure all stations are shut down properly by kitchen staff Rainforest Café March 2012 – February 2013

Head Prep Cook

Farmington, CT

• Supervised 4-person prep crew

• Set up and performed initial prep work for food items such as soups, sauces, and starches

• Responsible for walk-in sanitation and food rotation

• Skilled fast learner

• Detail oriented with a dedicated

focus on all tasks

• Independent worker with the

ability to change priorities based

on demand

• Effective problem solver

• Multitasker, strong communicator

and well organized

• Loyal team member

• Ability to prepare large volumes

of food quickly and efficiently

T.G.I. Friday’s February 2009 – December 2010

Rounds Cook

Manchester, CT

• Trained and supervised new employees on all stations

• Responsible for staff demos of new menu items

• Assisted with receiving and stocking purchased food products Olive Garden April 2006 – March 2008

Grill / Sauté Cook

Manchester, CT

• Operated nine stoves to maintain proper production of pasta dishes.

• Enforced appropriate workflow and controls for food quality and temperature.

• Safely operated all kitchen equipment in accordance with corporate guidelines. Education

Johnson & Wales University, Providence, RI 1998 – 2000 Associates Degree of Culinary Arts

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