*** ******** ******** ****

Davenport, FL *****

adw83v@r.postjobfree.com

407-***-****

Sheris Sams

Culinary Chef

Dean's list student in culinary arts with diverse cooking and food service experience. Work well independently with group leadership. Experience Cook 1 The Jungle Skipper Cantean

Walt Disney World Resorts

July 2016 - June 2018

Responsible for preparing daily station including saute, fry, middle or expo. Cooked for over 500 reservation per night. Received a promotion to become a trainer for our location at Magic Kingdom Park. Cook 2- Line cook

Artisan Club

October 2015 - July 2016

Create menu planning, product inventory, weekly dinner specials. Prepare daily homemade soups and ensuring the line is fully stocked for service. I was also responsible for private events and banquet menu planning. Lead grill cook

Morrison

August 2013 - August 2014

Lead grill cook for Texas Children Women Pavilion for Women's Bistro. Prepare daily menu items for lunch and create grill specials with in house product. Serve to hospital staff and guest. Ensure food is prepared in a timely manner. Nightly closing duties, signing daily sanitation logs and food is tempted daily. Also, prep condiments station for bistro. Manage breakfast grill daily: including fresh breakfast sandwiches and pancakes.

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Banquet/ Line Cook

Sheraton Brookhollow Hotels

April 2011 - August 2013

Responsible for weekly scheduled banquets. Service hotel in formal area and room service,

including breakfast. Line cooked when needed and breakfast buffet. Prepared

complementary amenities for hotel quest. Created and prepared hotel staff daily lunch as well as nightly specials for hotel and restaurant and concierge.

Banquet cook

NFL Houston Texans / Aramark

August 2011 - February 2012

Responsible for gameday banquets. Interacted with box ticket guest, for example private suites. Garnish plating and formal dinning area. Understanding the use of standardized recipes. Comptent in food preparation techniques. Served 500 people and more. Banquet/ Line cook

Cirque Du Soleil

September 2010 - June 2011

Manage product and purchase weekly. Experience with kitchen food preparation and

cooking equipment. Followed proper portion control as well as chemical and state

guidelines. Create daily menus with local product. Serviced 200 ppl performers and staff.

Education Associate degree in Culinary arts

The Art Institute of International Culinary Arts

2009 - 2012

GPA 3.8

Studies of Science

University of Houston

2003 - 2005

GPA 3.6

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Skills • Servsafe certified

• More than ten years experience

• Work efficiently in a timely manner

• College experience

• Knowledgeable in modern technology

Achievements • Culinary art scholarship recipient

• GPA above 3.5

• Meet qualifications for the scholarship

• Member of the National Honor Society

• Member of Top Chef Club

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