Customer Service Line Cook
Resume:
@ gotresumebuilder.com
Viken H Sultanian
Palmdale, CA United states 93550
**********@*****.***
OBJECTIVE
+ To use my abilities and skills as a professional chef to further my career in the hospitality
industry.
WORK EXPERIENCE
JW Marriott Hotel, Los Angeles, Ca United states 03/2016 - Present
Line Cook/Prep Cook
I started as a garde manger line cook. My responsibilities were to prep all the ingredients for the
‘salad menu items.
* Prepared food items in large quantities
Maintained a clean and sanitary work environment
Prepared large catering style banquets for special occasions
Prepared raw foods in a timely manner to be ready for sale and consumption
Leamed exceptional butchering skill from said establishment as well as professional
expiditing.
+ Performed moming-to-mid afternoon prep and service duties on garde manger and saute,
including early moming breakfast and brunch, switching over to preparatory duties for the
evening shift as well as pushing through as very busy lunch shift, with covers varying from
150-300,
+ Experienced in taking action when needed running the kitchen by myself.
+ Completed Food Workers Certification Course at Schenectady County Community College
and eamed a 82% total on final testing
* Effectively used items in stock to decrease waste and profit loss
+ Peformed nightly on a very strong and busy line
* Seasoned and cooked food according to recipes or personal judgment and experience
Pasaden:
Head Chef
* Planned lunch, dinner menus as well as special menus for in house specials
* Verified proper portion sizes and consistently attained high food quality standards
* Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper
functioning
* Maintained Health Code standards within the facility.
* Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods Checked
temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning
Cleaned and organized eating, service, and kitchen areas Supported all kitchen operations
when chef was absent.
* Planned and executed seasonally menu included 26 kinds of raw Carpaccios (between
fish,meat,vegetables and fruits), 4 homemade pasta dishes and 6 desserts
nior center, Pasadena, Ca 06/2014 - 02/2016
EDUCATION
Le cordon bleu Pasadena, Ca 2010 - 2012
Culinary arts
SKILLS
Great attention to detail
Able to accurately check guest identification
Excellent people and customer service skills
Time-management skills,
Ability to work in a fast-paced environment and remain calm while doing so
Good leadership skills
Able to accept criticism
Good decision-making and problem-solving skills
I fluent in English, Armenian, Arabic.
speak some spanish
Contact this candidate