Phillip Pou

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

Mesquite, Texas ****0

214-***-****

adwe4l@r.postjobfree.com

Objective

To obtain a challenging position with your company where I can utilize my skills in a safe, professional manner and provide optimum service to all clientele, while learning your methods.

Communication

I possess the ability to comprehend as well as communicate in a professional manner on any level.

Leadership

I am a Master Mason and a Past Master, these are both positions that taught me leadership skills that may or may not be useful for this position, but it shows how I am able to be a team player, and also a great leader when called upon because no house in Masonry can last without full and uninterrupted unity.

Experience

Line cook/ Kitchen manager/ Hickory BBQ/ June 2019 to Dec 2022

Job Duties

I prepared and plated an assortment of smoked meat dishes in a high volume airport restaurant. The meats I prepared (smoked) beef brisket, pork shoulder, chicken, pork ribs, and sausage. Clean and maintain the kitchen.

Shipping clerk/ Saddle Creek Logistics/ April 2013 to August 2015

Job Duties

Shipping products around the world

Driving a fork lift

Picking and pulling items

Cook/ Cow Girls Cafe/ September 2012 to January 2013

Job Duties

Cook a variety of home cooked dishes

Clean and help maintain their kitchen until they closed their doors

Owned and operated/ Pou Catering/ November 2010 to August 2012

Job Duties

I prepared and cooked a variety of foods

I delivered said foods

Head Cook/ Sodexo/ February 2000 to September 2010

Job Duties

Prepare and cook meals in a cafe for students, faculty, and staff on a daily basis.

I maintained the hot line,supervised the other stations to make sure they ran the entire shift without delay or malice that would hinder the supply of fresh hot food choices for the duration of the said shift. If they ran out of anything it was my duty to get them replenishments in a speedy and professional manner, if that meant making more from scratch or from any dry storage. It was my discretion as to if an item was 86ed and to come up with an alternate item to replace it at all cost for the rest of the shift.

We used recipes raw uncooked ingredients.

I also handled all the catering event menus all the while maintaining a nutritional standard of low sodium, vegan, and ethic dishes that we made daily.

Line Cook/ Damon's Ribs/ January 1996 to September 1999

Job Duties

I prepared appetizers and main dishes in a high volume sports bar setting. I also did prep work for the next shift while under taking my tickets for orders.

Some of the foods I prepared were steaks, salmon, ribs, poppers

chicken ( halves,breasts, wings, and tenders), onion loaves, potato skins, and cheese sticks.

Line Cook/ Steamers/ August 1993 to October 1995

Job Duties

I prepared seafood in a high volume setting.

Some of the seafood I prepared on a daily basis is crab, lobster, and whatever the catch of the day was. I also prepared an assortment of other dishes.

Education

G.E.D./ Orangeburg Technical College/ 1989

Ashford University/ 1990/ Business Degree/Associate

Skills and abilities

I am able to use flat tops, flame grills, fryers, auto shams, smokers, broilers, regular stoves, and ovens to prepare food.

I know how to clean and sanitize to health department standards

I am proficient in handling all knives

I have been HACCP and Serv Safe Certified

References

Corlos Thomas 843-***-****

Vernesta Williams 803-***-****

Contact this candidate