Line Cook Sous Chef
Resume:
Warren McNeil
Baltimore, MD
******.*******@*****.***
obtain a challenging position in the culinary industry that will allow for the utilization of previous work experience as well as professional growth with the company. Authorized to work in the US for any employer
Work Experience
Cindy Lou's Fish House
ForemanWolf - Baltimore, MD
October 2020 to Present
1. Sous Chef
• Do Inventory/Manage food cost
• Place Orders and call on orders
• Break down and Portion proteins: Beef Poultry, Pork, and Fish
• Works Saute, Garde Mange, and Grill.
• Cook and temp proteins to order ( Fish, Poultry, Beef, and Pork)
• Responsible for making 5 mother sauces.
• Highly Creative on Food presentation techniques.
• Cook and prep different produce with different cooking methods. Hotel Revival (Top Side)
Hyatt
May 2018 to August 2020
Lead Line Cook
Responsible for cooking and temping all types of proteins(Fish, Poultry, Beef, and Pork. Work saute, Grill, and Garde Mange
Line Cook
Elk Room Restaurant - Baltimore, MD
July 2017 to May 2018
1. Grill, sauté,
• Work with Head Chef to set up of various services throughout the day; continues prep work after the meal
period for the next meal service
• Transports supplies from the storeroom and stock in designated areas
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas Lead Line Cook
MGM National Harbor, MD
October 2016 to July 2017
- at Marcus Samuels Restaurant
● Completed opening duties such as setting up work stations with required place, tools, equipment and supplies, inspected the cleanliness and working conditions of all tools, equipment and supplies, checking production schedule and pars, establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks
● Starts prep work on items needed for the particular menu of the day
● Prepared all menu items following recipes and yield guide
● Met with the Assistant Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
Line Cook
Four Seasons Hotel - Baltimore, MD
March 2014 to October 2016
Worked on the sauté station of the line for Michael Mina's Wit and Wisdom Tavern
● Focused on the proteins side of the kitchen working with crab, ground meats to be included in sausages, several different cuts of steak including Filet Mignon, New York Strip, T-bone, and Porter House, all while working closely with the in house Master Butcher Marc Pauvert
● Prepared stocks, sauces, and dressings from scratch including chicken and veal stocks, buttermilk ranch
and blue cheese dressings, as well as vinaigrettes and the patented "secret sauce"
● Ensured that the station were properly stocked and cleaned at the beginning and end of each shift Line Cook/Grill Cook
Marriott International, Inc. - Baltimore, MD
April 2015 to October 2015
Demonstrated competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity Page 1
● Prepared food products according to standard recipes and specifications and demonstrated positive responses to training by chefs
● Effectively communicated with other team members, including service and kitchen maintenance personnel
● Adjusted equipment temperatures
● Acted as an expediter by coordinating functions between the food prep line and service personnel Sauté Cook
Jack Binion's Steakhouse - Baltimore, MD
July 2014 to March 2015
Prepared sauces to order in the same pans, removing the meat or vegetables and "deglazing" the hot pan with wine, stock or another liquid to capture the browned cooking juices
● Recognized and corrected any product discrepancies and variations in quality, standards and specifications
● Prepared all sautéed food items according to standard sauté recipes and/or as specified by quest
● Identified and selected cuts of meat, poultry, shellfish, fish, game, or vegetables used for sautéing Line Cook
Best Western Hotel and Conference Center - Baltimore, MD November 2013 to March 2014
Responsible for maintaining inventory for the hot side of the line
● Ensured that all recipes are followed, while allowing for food to be cooked to order
● Responsible for ensuring a 7 minute ticket time
● Maintained proper safety and sanitation levels on the line
● Prepped foods for the line including vegetables, sauces, gravies, and various pastas including spaghetti, fettuccini, and penne
Lead Cook/Sous Chef
University of Maryland Medical Center - Baltimore, MD September 2011 to March 2014
Responsible for inventory control including ordering products holding to a $14,000 per biweekly order
● Responsible for overseeing stage interviews, disciplining, and hiring employees
● Ensured the proper scheduling of 8 employees per shift
● Conducted monthly physical and food safety trainings including training staff on temperature logs, sanitation requirements, and proper food handling techniques
● Responsible for making daily menu decisions such as introducing new items and training staff on new menu items
● Ensured that all food for patients is cooked to order based on allergies as well as temperature specifications for meats
● Recognized for integrity, competence, decision making and effective problem solving by supervisors Cook II
St. Joseph's Medical Center - Towson, MD
February 2008 to September 2011
Ensured that all recipes were followed during shifts
● Prepared food from scratch such as soups, salads, and sauces
● Prepped menu items for the next shift, such as meats, vegetables, and starches
● Ensured that proper food handling techniques were followed at all times
● Worked mainly in the cafeteria line areas
Line Cook
Phillips Seafood - Baltimore, MD
May 2006 to February 2008
Worked the fryer, broiler, and grill stations of the line
● Cooked food to order as well as ensured a 7 minute ticket time
● Was promoted within a year at the company
● Maintained proper safety and sanitation in designated work area Page 2
Prep Cook
Phillips Seafood Restaurants - Baltimore, MD
May 2005 to May 2006
Prepped food for the hot line such as vegetables, meats, soups, crab cakes by recipe, and breading fish to be fried
● Ensured that all food was stocked and ready for the next shifts
● Aided on the cold side line production when needed Education
MS in International Hospitality Management
Stratford University - Baltimore, MD
2018
Skills
• Culinary
• Saute
• Meat Cutting
• Food Preparation
• Food Handling
• Food Production
• Food Safety
Contact this candidate