Chef de Partie / Line Cook, High-Volume Kitchen Expert

EDUCATION

Johnson & Wales University Providence - RI, 2016 - 2019

Bachelor’s degree Culinary Arts & Baking and Pastry EMPLOYMENT HISTORY

Noodlebird - Line cook Chicago - IL, 2025 - Current Avec - line cook (prep cook/baker) Chicago - IL, ‘22 - ‘25 Velvet Taco - Line cook Chicago - IL, Jul 2021 - Oct ‘22 Parsnip - Line cook / pastry cook Cambridge - MA, Sep ‘19 - Apr ‘20 Jojo - Garde Manger line cook NYC, Jan-Mar ‘19

Daffy Apple Corp. - Internship (pastry) Denver - CO, Sep-Nov ’18 Sunday River Ski Resort - Internship (culinary) Newry - ME, Nov-Feb ‘17 WORK SKILLS

Strong communication skills in English and

some Spanish

Working high volume, late nights, weekends,

and early mornings

Easily can work and learn multiple stations

quickly

Able to come up with solutions quickly when

one is needed

Strong teamwork skills

Can follow a recipe for prep and come up

with adjustments when directed

Willing to help train and direct others

Has knowledge and skills for culinary, pastry,

and baking

Calm and adaptable in stressful situations

Batch cooking and catering knowledge

Practices fifo and all health and safety

standards

Can memorise a menu fairly quickly and

easily

Willingness to learn and grow

Knife wielding

Along with basic fish and meat butchery

Asha Johnson

+1-347-***-**** ****.*******.*******@*****.*** 2307 E 69th st. Chicago, IL, 60649 Strongly consider this applicant

Contact this candidate