Cook or Janitor

Roy Alvear

Banquet\Line Cook Specialist

ee

ROY ALVEAR Born August 29, 1972

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

Health Excellent

CORPUS CHRISTI TX 78418-3279

Objective

To share my banquet and line cooking experience with my fellow employees so as to make work as easy

as possible for all concerned. An experience staff will enchance the meals produced and help to build on

the team work efforts. As we share all our food preparation experience with the staff, all will benefit.

Experience

Professionally trained in all aspects of cooking through association with CCA, an international company.

Through their efforts, I gained all my experience while employed there.

s a dishwasher and moved to line prep. For a year and half as line perp, I also

fry station, my duties included baking potatoes, perp salads, fry

fried chicken. Next step was broil station. At this station

cooked all types of steaks. I became a middle man, one who completes orders before they go out. After

about 6 months, I became head cook. My responsiblities included making sure that morning perp was

completed, that all staff was in place for their shift and that line was stocked.

Hoffbrua Steaks I started a

trained for fry station. Working at the

cheese, chicken fried steaks and chicken

Trophy Club I work as a dishwasher in the morning and worked line cook at night. After a month and a

half I became a full line cook and I was working the fry station. Some of my other duties included

perping all kinds of salads, including chicken salads etc. L also worked weddings and banquets, from set-

up and break-down. also helped develope new items for our menu. After 8 months, I became kitchen

supervisor for the night staff.

doing fine dinning by improving the food presantation. I worked

let station and salads station. 1 have had some training baking.

Tower Club I started working as a chef

and helped set-up and break down.

wedding and banquets, pasta station, ome

We pre-prepared meals for banquets and weddings

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