Pantry Cook Restaurant
Resume:
TRACY A.E BLACKBURN
Strathbogie District
Savanna La Mar P.O
Westmoreland
Email : ******************@*****.***
Skype name : live:.cid.6daaff3f34ea2060
Objective : To obtain a position that will utilize my skill. I'm a quick learner with a positive attitude and focus on safety and time management. With the desire position as a chef, I can used and develop my skills .
Education : I.U.C CAP Program 2012-2013
Peters field high school 2005-2010
Unity primary school 1999-2005
Core Competence: Making sauce’s & salads
experience in cooking itilian,Asian and Caribbean salads food. etc. Punitual,teamplayer / consistent Effective & Communicating.
Qualification : AHLEI N.R.A 30.05 2020
Sandals south Coast certificate 2013 -2017 IUC camp program. 2011-2012
Omni burton creek resort and spa. 2022 While working at the Omni’s burton creek reports and spa my main function as a cook is to make sure I prepared bout hot and cold food for the buffet that includes making salad like simple salads and ceasea salads and different kinds of fruits and berries and smoothie and dressing, make pancake mix and set up waffles station along with some hot breakfast items
Mackinaw seasonal resort In. 2019-2021
Working in the seafood & burger grill restaurant I would ensure my station is ready for service by preparing all the necessities things that is use one menu, including things for sauté and other parts the kitchen, some of the things I would prepared is salads, and dressing for the pantry and for the hot line we served seafood and burgers steak which is down to order in with whatever temperature customers would like, we also served different types seafood.
Quail West Golf and Country Club. 2020-2021
Working at quail west golf and county club as a pantry cook. My duties are handed down to me form my superior, While working in the fine dining restaurant as a pantry cook I would prepare salads, vinaigrette & dressing and fruit platters and charcuterie boards and food cocktail along with appetizers and canapés pate and terrines .
Royalton Negril resort and spa. 2017-2019
Working in the Caribbean restaurant ensured that I prepared appetizers and salads and different types dressing and vinaigrette .Then helped on the hot line with the preparation of getting the hot food ready such as pepper pot soup, combo soup and preparing food for untar . While working at the Italian restaurant I make béchamel, marinara sauce and blanch paste at 180 c foreign rights for no longer than ten minutes or less and making sure it’s cook al dente .Working in the pizza station make I make pizza dough from scratch along with my pizza sauce . While working the Italian Restaurant we served minestrone soup . also work with different kind off pasta and pastry
Sandals south coast and spa 2013 -2017
Ensuring I prepare food with creativity, taste at all times . Carry out my daily duties that is past down to me by my superior I make sure my station is well kept and fully hygienic.
While working in the steak house I learnt a number of international dishes and different types of steak cutting and temperature and the complimentary brown sauce that goes well with steak and I’ve work breakfast while on the breakfast shift I’ve learned a lot different breakfast and bunch menu and the wonderful hollandaise sauce that goes well with eggs Benedict, while on the lunch shift I’ve work with ala carte restaurant and buffet setting where in which we served whole variety of international dishes along with other cultural food .
Reference : Available upon request
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