Line Cook Executive Chef
Resume:
Benjabi Bond
Line Cook
Roanoke, VA *****
********@*****.***
I have fifteen years of professional cooking and culinary experience. Exemplify leadership qualities and professionalism, backed by a consistent track record of perfect attendance. I'm currently working at the hotel Roanoke for 5 years and just started an online culinary arts schooling at the Auguste Escoffier school for the Arts in Boulder,CO
#readytowork
Authorized to work in the US for any employer
Work Experience
Line Cook
hotel roanoke and conference center
August 2015 to Present
1. Able to set-up and maintain the line by cooking all entrée's, salad's, and appetizers on the menu. 2. May prepare made to order dishes for customers specifications.
3. Prepared homemade french cuisine mother sauces and soups from scratch everyday. Other homemade items are strawberry, peach, maple vinaigrette.
4. Presently attending culinary arts school
Line Cook
Remini's Italian Restaurant, Roanoke County, Va - Roanoke, VA
December 2012 to September 2014
2013-15
Butcher/Stockroom
K&W Cafeterias - Salem, VA
2010 to 2012
• Made 8oz. and 5oz. burgers from the fat of prime rib and ground beef 80/20. • Measured on a scale the recipes for the main cooks and vegetable cooks in order for them to prepare their specific meals of the day and night.
Sandwich maker/Spud Maker
McAlister's Deli Towers Mall - Roanoke, VA
2008 to 2010
• Prepared and cooked to order a variety of sandwiches and spuds that required only a short prep time.
• May take orders from customers and serve patrons at the counter or there table while facilitating food service.
Hotel Roanoke and Conference Center Roanoke, Va. Work a la carte on the fine dining line while on the grill side and Garde manger
Also worked in banquets and assisted with catering for functions with over 1,000 people. 2003-2005
Education
diploma in culinary arts and operations
auguste escoffier school of culinary arts and operations - Roanoke, VA
October 2019 to Present
High school or equivalent
AOS Associates Degree in Culinary Arts for Occupational Studies from Auguste Escoffier
Skills
• COOKING
• KITCHEN
• A LA CARTE
• CIA
• CHEF
• Knife skills
• Baking
• Line cook
• Team Player
• training
• POS
• Food Preparation
• Culinary Experience
• Meat Cutting
• Catering
• Culinary Experience
• Restaurant Experience
• Meat Cutting
• Food Preparation
• Catering
• Meal Preparation
• Banquet Experience
• Food Production
• Supervising Experience
• Busser
• Food Safety
• Serving Experience
• Inventory Control
Military Service
Branch: Navy
Service Country: United States
Rank: e-4
February 1991 to August 1994
Aviation Ordnance
Certifications and Licenses
cooking
February 2003 to August 2005
Received a certificate of cooking by Billie Raper Executive Chef of the Hotel Roanoke and conference center. Approved by Eyelyn of Hilton Hotel Roanoke 2003.
Food Handler
Additional Information
Areas of Expertise
Line Cooking designation
• A la Carte/Line Cook fine dining experience with million-dollar, upscale Hotel
Trained by James Ferrone of CIA, and Billie Raper of the Hotel Roanoke And Conference Center, along with Chef Stephen Demarco of the Hotel Roanoke.
• Successful catering experience 3000+ people)
• Maximizing kitchen productivity and staff performance
Contact this candidate