Chef- Attention to detail & Time Management skills
Resume:
Samuel Lamon Brown II
**** **** ****** ****.** - 619-***-****. - **************@*****.***
Objective:
To obtain a position where I can learn and grow within an organization; while displaying many of my transferable, leadership, and professional administration service skills acquired through my years of experience.
Experience:
Chili's/Brinker International-Line Cook
07/2021-12/2021
● Grilling steaks, and chicken, hand-crafting hamburgers, pan-searing fish filets, and making a variety of pasta dishes.
● Utilizing time management skills to be able to produce food out three stations of the kitchen, while providing meals to over 500+ customers.
● Closing the entire kitchen, cleaning all areas, and prepping each station for the next shift.
Rays Rentals- Sale Representative
06/2020-04/2021
● Repairing Bikes, surfboards, skates, and kayaks in the Pacific, Mission, Coronado Beach.
● Organizing and restocking the entire store, creating orders for new items, washing wetsuits, and drying wetsuits.
● Making reservations for customers for in-store pickups and deliveries within San Diego County.
● Providing professional and productive customer service while incorporating all COVID-19 procedures.
Humboldt State University -Elite Scholars Intern
05/2019-03/2020
● Creating programs and services to inform and assist Former Foster Youth/ Independent students through their college experience.
● Promoting awareness of services to Native FFY all over Humboldt county.
● Revising Elite Scholars website, to provide updates of events, updates of Humboldt housing programs, and updating HSU depart liaison. Blue Lake Casino & Hotel- Line Cook/ Cashier
07/2019-11/2019
● Working Graveyard consisted of working dinner shifts into breakfast, maintaining the entire kitchen alone while cashiering for over 4-5 hours, while mopping and prepping for the next shift.
● Daily shifts consisted of preparing over 250-400 guests and with concerts guest attendance skyrocketed to over 750-1500 guests in a shift.
● Manufacturing beef and chicken to grill for dinner meal entrees, ensuring food is properly stocked for the night, and getting breakfast items ready before the menu changes.
Humboldt State University-Stage Manager/ Usher
09/2018-12/2019
● Preparing Humboldt States Music Departments- Fulkerson Recital Hall for studio recitals, vocal showcases, and Center Arts concerts.
● Providing the utmost professionalism and ensuring a successful performance. Humboldt State University- Resident Advisor( Community Advisor) 02/2017-05/2018
● Making residents feel safe by responding to them efficiently when they require assistance.
● Providing helpful resources that can benefit their academics, personal health, and communication skills.
● Creating events for residents while budgeting expenses for the academic semester.
CampLand by the Bay- Prep/ Line Cook
04/2016-08/2016
● Manufacturing 100 + lbs. meat such as chicken, ribs, and brisket that can be cooked and portioned into 8oz bags.
● Grill over 500 hamburgers daily for special events and holidays.
● Closing down restaurants, making sure hot foods are adequately cooled, prepping food for the next day shift, and cleaning the entire kitchen and equipment. The Town and Country Resort- Student Internship
03/2016-04/2016
● Making 10-15 pounds of cookies, pastries, and pita bread daily in the Pastry department while assisting Pastry Chef Jack Fisher.
● Creating salads, fruit yogurt parfaits, and vegetarian sandwiches in the Garde Manger department.
● Learning useful skills in every department from food purchasing, hospitality, and catering.
Culinary Job Training Program- Kitchens for Good
01/ 2016- 04/2016
● Instructed by five-star French Chef Ivan Flowers in preparing meals in French Escoffier with a Southern Mediterranean, Italian, and California flair.
● Volunteered for community outreach by preparing 600+ meals a week for homebound seniors and San Diego’s homeless.
● Lending a hand at Mt. Hope Organic Garden every Tuesday to promote awareness of healthy foods and food practices.
● Preparing meals and desserts for events ranging from an 8-person luncheon to 500+ catering events at the Jacobs Center.
● Prepared, cooked, and plated special dietary restricted items such as gluten-free and low sugar.
San Diego Mesa College Grill- Line Cook(Team Lead) 01/2010- 12/2015
● Preparation of all foods for the cafeteria serving campus of 60,000 students and faculty.
● Providing customers with the absolute best customer service and efficiency.
● Ensuring that all foods are properly handled/cooked, and comply with all health and safety standards.
● Training and supervision of co-workers with sanitation procedures, presentation of the food, and FIFO methods.
● Closing: Responsible for cleaning, sanitization, food preparation, and securing equipment for the next day.
Hometown Buffet- Line/Prep/ Dishwasher
12/2013- 09/2014
● Responsible for the preparation of breakfast, lunch, and dinner items which consists of grilling steaks and ribs, baking chicken and pizza, using fryers, and the steam table
● Checking and rotating the food for proper temperatures on all steam table items
● Cleaning the walk-in refrigerator and entire kitchen for the next day’s use.
● The use of time management skills to get food out promptly.
● Preparation for breakfast, lunch, and dinner menu items.
● Cleaning dishes, organizing the dish room area, taking out trash cans as well as the dumpsters.
In-Home Care Provider IHSS
01/2013-07/2014
● Providing assistance at home for elderly and homebound seniors.
● The service would consist of cooking, cleaning, shopping for groceries, and sorting out medicine for the week. Communicating while having stimulating conversations and doing fun activities outside in the community. Education:
San Diego Mesa College
Certificate in Culinary Arts/ Management and Hospitality (05/13) Associates in Culinary Arts/ Management and Hospitality (05/14) Humboldt State University
Bachelors in Music w/ Vocal emphasis (5/20)
Minor in Business – Entrepreneurship (5/20)
References: Upon request
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