Cook, dishwasher.
Resume:
Patrick Rosenkrans
*****************@*****.***
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
Douglas Dodds
Owner/Executive Chef, Forest Queen Hotel/Coal Creek Grill
******@*******.***
Jason Viscount
Executive Chef, Greystone Public House
*********@***********.***
Contact this candidate