Working Chef, Pastry Chef, Sous Chef

Thomas Jimenez

**************@*****.*** Philadelphia, PA, US 267-***-****

WORK HISTORY

Chef Tourant at The Chase Park Plasa Hotel

November 2001 - April 2005 (3.5 Years)

Substitute for or assist other cooks during emergencies or rush periods. Coordinate and supervise work of kitchen staff.

Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Portion, arrange, and garnish food, and serve food to waiters or patrons. Season and cook food according to recipes or personal judgment and experience. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Sous Chef Pastry Chef at Sport Service

August 1999 - October 2001 (2.5 Years)

Check the quality of raw or cooked food products to ensure that standards are met. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Determine how food should be presented and create decorative food displays. Supervise or coordinate activities of cooks or workers engaged in food preparation. Check the quantity and quality of received products. Monitor sanitation practices to ensure that employees follow standards and regulations. Pastry Chef at Peabody Court Hotel

September 1995 - November 1998 (3.5 Years)

Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.

Place dough in pans, molds, or on sheets, and bake in production ovens or on grills. Combine measured ingredients in bowls of mixing, blending, or cooking machinery. Check products for quality, and identify damaged or expired goods. Pastry Chef at Omni Inner Harbor Hotel

April 1992 - August 1995 (3.5 Years)

Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.

Place dough in pans, molds, or on sheets, and bake in production ovens or on grills. Set oven temperatures, and place items into hot ovens for baking. Check products for quality, and identify damaged or expired goods. Pastry Chef Supervisor at La Petite Bistro

December 1989 - July 1999 (10 Years)

Verify that prepared food meets requirements for quality and quantity. Serve orders to customers at windows, counters, or tables. Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.

Wash, cut, and prepare foods designated for cooking. Prepare specialty foods, such as pizzas, fish and chips, sandwiches, or tacos, following specific methods that usually require short preparation time. Cook the exact number of items ordered by each customer, working on several different orders simultaneously.

Pastry Chef at The Philadelphia Hershey Hotel

March 1989 - April 1992 (3.5 Years)

Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.

Decorate baked goods, such as cakes or pastries.

Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products. Order or receive supplies or equipment.

Prepare or maintain inventory or production records. Assistant Pastry Chef at Union League of Philadelphia February 1985 - December 1988 (4 Years)

Decorate baked goods, such as cakes or pastries.

Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes. Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.

Combine measured ingredients in bowls of mixing, blending, or cooking machinery. Set oven temperatures, and place items into hot ovens for baking. Banquet Cook, Line Cook, Pastry Cook at The Bellevue Stratford Hotel November 1982 - November 1985 (3.5 Years)

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Coordinate and supervise work of kitchen staff.

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SKILLS

Grilling, 40 years

Cooking, 40 years

Occupational Safety And Health, To complete

Machinery, To complete

Maintenance, To complete

Scales, To complete

Foods, 40 years

LANGUAGES

English, Native/Bilingual

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