High School Food Preparation

Ozell Perkins

*** ******** **.

Providence, RI **908

Cell: 401-***-****

E-Mail: **********.**@*****.***

OBJECTIVE:

Energetic, dependable, and hard-working professional with a variety of skill sets. Works well in high-pressure settings and adapts to change easily.

EDUCATION:

Mount Pleasant High School Providence, RI

High School Diploma

EXPERIENCE:

April 2012 - Current

Chef, Cafe Assisi

•Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

•Verified proper portion sizes and consistently attained high food quality standards.

•Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

•Regularly interacted with guests to obtain feedback on product quality and service levels.

Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

•Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

•Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

•Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.

•Portions, temperature control procedures and facility policies.

Showing genuine appreciation for their business.

•Adhere to safe food handling procedures.

August 2007 - April 2012

Chef, Agave

•Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

•Verified proper portion sizes and consistently attained high food quality standards.

Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

•Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

•Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.

•Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

•Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

•Practiced safe food handling procedures at all times.

•Verified freshness of products upon delivery.

CERTIFICATIONS:

ServSafe Certified

CPR Certified

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