Lemuel Smiley 404-***-**** ǀ adwwtz@r.postjobfree.com Stone Mountain, GA 30083

PROFILE

As a Professional cook for over 17 years and a Chef for over a decade I seek to maintain a high standard and quality in myself and the food I successfully produce. Each day as I strive to get better in my craft my goal is to present my culinary skill at the highest quality to the max revenue.

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CORE VALUES

Advance knowledge and skilled in the culinary arts in several cuisines such as French, Italian, American and European. Able to work fast in any cooking environment while remaining professional and respectful to fellow employees and customers/clients. EDUCATION

The Culinard at Virginia College 2005-2007

Culinard Culinary Arts College, Birmingham, AL

PROFESSIONAL EXPERIENCE

Northside Forsyth 2019-2020

● Cook for doctors, nurses, patients, and guest

● Serviced ALL customers in hospital

● Greeting guest at door for covid-19 screening

● Provided masks and sani for guest

● Helped patients with ordering special food items

● Get feedback on customer satisfaction

Elegant Staffing 2018-Present

Cook 1/Watershed on Peachtree 2018-Present

● Prep all food items from scratch fresh from farm daily.

● Produce/build sauces and stocks.

● Cook saute, fry, salads and desserts.

● Work in a fast and clean environment.

● Organizing, naming and dating food containers.

● Follow recipes from house book.

Sous Chef/Blue Top in Chamblee, Tucker 2017-2018

● Provide employees with menu items so dishes can be executed properly

● Manage labor and food cost

● Manage training on existing employees on food prep on menu items.

● Produce/create new menu items.

● Keep monthly inventory.

● Organizing, naming and dating food containers.

Sous Chef/Portifino Buckhead, Atlanta 2014-2016

● Prep all menu items daily.

● Order all produce and proteins for menu daily.

● Expedite food as it is cooked to order.

● Create new menu dishes for customers.

● Manage all food and labor cost.

● Keep monthly inventory.

● Organizing, naming and dating food containers.

Cook 1/Chops Lobster Bar Buckhead, Atlanta 2012-2014

● Prep and cook all menu items daily.

● Set line and have all mise ready in a timely manner.

● Help employees with prep items for service

● Lifting/pushing 50 lbs or more.

● Organizing,naming and dating food containers.

Executive Chef/There Bar Brookhaven 2011-2012

● Manage labor and food cost.

● Maintain new and daily menu specials for lunch/dinner.

● Manage weekly schedule.

● Create & Prep all menu items.

● Work as a team with employees.

Sous Chef/Lady Bird 2010-2011

● Manage labor and food cost.

● Prep all menu items lunch/dinner.

● Set entire/all work station for employees.

● Work as a team to help all employees.

● Create new menu ideas.

Cook 1/Intercontinental Hotel/Buckhead 2008-2010

● Set breakfast buffet for hotel guest.

● Set line/prep stations for 2nd and 3rd shift line cooks.

● Move and pick up heavy work supplies.

● Organize dry goods and perishable food.

● Name and date all food items.

Cook 1/Joel French Brasserie 2005-2008

● Set and organize all/entire stations.

● Prep menu items lunch/dinner

● Label and date all FIFO produce.

● Cook food to Chef’s standard.

Prep Cook/Cake & Ale-Decatur 2004-2005

● Chef’s Assistant

● Prep all menu items as needed for Chef

● Work with Chef on major projects/assignments.

Manager/Smiley’s BBQ 2000-2004

● Manager cash register and kitchen.

● Order and pick up heavy equipment and produce.

● Countdown register.

● Prep & cook all menu items.

● Open and close restaurant.

References

1. Chef Tracy 678-***-****

2. Chef James 516-***-****

3. Chef Richard 912-***-****

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