Customer Service Prep Cook
Resume:
JAY RHINE
Cook/prep cook
PROFILE
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CONTACT
PHONE:
WEBSITE:
Website goes here
EMAIL:
********@*****.***
BAKING
Meal preparation
Event planning
Recipe research
Movies
EDUCATION
Dubrulle Grench Culinary Institute
190-1992
Achieved an honors role in the graduating class. Took an extra 25 evening courses in Regional Italian Cuisine and in the program Classi French dishes as well as Regional Peasant Foods.
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University of Calgary
1992-1994
Bachelor of Education/Secondary education
Learnt to be a teacher of Social Studies and Science. 3.6 GPA
University of Alberta
Bachelor of Science
1974-1978
Achieved a 3.8 GPA. Specialized in Northern Cordilleran Forest/ Geography and Geology with a minor in Environmental Science.
HomeInstead Care Pro
May2024-July2024
Cooking for a senior, recipe development with nutrition as focus
Shopping, product rotation, looking after 3 other senior men with errands, doctors appointments, prescription pick up and administering medication. Dementia care and Mobility issues.
White Spot Prep cook/line cook and Assistant Manager
April 2017-May 2019
Worked breakfast eggs, pancakes, bennies and steaks
Worked evening shift and was the main grill cook/ entre meals and fryer duty
Also cash, hosting, dishes and garbage’s
Denny’s General Manager/ line cook
Sept 1999-September 2003
Cooked breakfast/entrees and late-night bar foods
Catering for business meetings
Host duties
Budgets/cost control
Staffing evaluations/ projecting sales of following year
Held weekly staff meetings of management team
Improved service and food wastage
Prep cooking
TGI Friday’s Assistant manager/ head saute cook/ Kitchen Manager and FOH manager
May 1991-September 1999
Hired to open the TGI Friday’s in Vancouver. In charge of Soups/Chowders/ Stews/Curries and all pasta and breakfast food.
Relief dishwasher, product ordered,cash, phone work,
Create prep lists, rotate stock, create specials
In charge of 65 employees
Opening and closing duties
Seigel’s Bagels and Deli
April 1997-May1991
Head chef, responsible for the stocking of the deli, line, ordering, stock sand Eastern European Foods Did breakfast and lunch services along with 3-4 cooks.
The Bread Garden
April 1985-May 1991
Head Savory chef of 120 assorted chefs
Prepared mass lasagnas and chicken for 40 outlets in the lower mainland
Used steam kettle, steam table and bank of ovens, quick chilled soups stews and chowders
Used autoclave steam cooker to prepare 150-200 pounds of chicken for ceasears in the 40 outlet stores.
The Hotel Sheraton night line cook/prep/catering cook
May 1983-April 1995
Part time line chef for small restaurant. Assisted in service for large catering service and prep work for next day
SKILLS
Skill 1. Ordering
Skill 2 Breakfast cooking
Skill 3 employee problems
Skill 4 Saute and Pasta and sandwich preparation
Skill 5 Prep work
Other certifications.
Serving it right
Food Safety level 1
WHIMIS certified
Basic CPR and Health safety.
Contact this candidate