Line Cook Grill
Resume:
Davenport, FL *****
************@*****.***
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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