Patrick Rosenkrans

717-***-****

advp65@r.postjobfree.com

Career Objective

Looking to learn more about food, expand my culinary knowledge and apply my creativity in the culinary field.

Professional Skills

Twenty years’ experience in culinary field

Works effectively in high pressure situations

Excellent knife handling skills

Adheres to all ServeSafe HACCP food sanitation standards

Works independently and as a cooperative team member

Service-oriented, courteous and professional

Work History

Prep/Line Cook (February 2018-September 2018) – Rosario Resorts, Eastsound, WA

Prepared food orders according to menu specifications, including as necessary, portion control, batch size, temperature, and presentation

Accomplished food prep production of soups, sauces, vegetables, etc. according to production records given by restaurant kitchen manager

Worked on all stations with primary focus on breakfast and brunch

Prep/Line Cook (2011-2017) - Tavern on the Square, Vail, CO

Prepared food orders according to menu specifications, including as necessary, portion control, batch size, temperature, and presentation

Accomplished food prep production of soups, sauces, vegetables, etc. according to production records given by restaurant kitchen manager

Promoted from Cook I to Cook II and Cook III

Worked on all stations including grill, sauté, hot appetizer, pantry, banquet, and breakfast

Trained new seasonal employees

Worked on banquets from under 100 to over 800 people

Line Cook (2011) - Paws Up Resort, Greenough, MT

Prepared ingredients for line dishes, banquet dishes, and employee cafeteria

Banquet and Prep Cook/Intern (2009-2010) - Hilton Harrisburg, Harrisburg, PA

Assisted chefs with preparation of banquet dishes

Assisted with the plate up of banquet dishes

Produced fruit and cheese trays for the concierge level

Prepared omelets for breakfast and brunch station

Student Intern (2008-2009) - Bricco, Harrisburg, PA

Prepared ingredients for dishes

Prepared dishes for the line

Cut down meat for the line and other butcher shop duties

Performed hot and cold side duties

Prep Cook/Salad Bar Attendant (2007-2008) - Ruby Tuesday, Harrisburg, PA

Prepped and replenished food for salad bar

Prepared fried foods, fish, and deserts

Manager (2006-2007) - The Sandwich Man, Harrisburg, PA

Managed employees

Handled customer disputes

Counted and deposited money

Took inventory

Ran cash register

Made subs and sandwiches

Educational Background

Associate of Arts in Culinary Arts (2009)

The Benjamin Olewine III Center for the Study of Culinary Arts and Food Service Management, Harrisburg Area Community College

Earned an ACF accreditation of Culinarian

References

Paul Wade

Executive Chef, Tavern on the Square

505-***-****

Douglas Dodds

Owner/Executive Chef, Forest Queen Hotel/Coal Creek Grill

advp65@r.postjobfree.com

Jason Viscount

Executive Chef, Greystone Public House

advp65@r.postjobfree.com

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