Seafood & Meat Specialist - Qualified Chef with Culinary Arts Degree

Troy Napper

**** * ************ ***** 407-***-****

Orlando, FL 32804 **********@*****.***

EDUCATION

Le Cordon Bleu College of Culinary Arts Orlando September 2014 - April 2016 Associate of Applied Science Degree: Culinary Arts Graduated June 2016 Focus on:

• Baking - bread, cakes, tortes, pies, pizzas

• Catering and Buffet - production, service

• Contemporary Cuisine - vegan, vegetarian, molecular gastronomy

• Hospitality Management and Cost Control

• International Cuisine - Indian, Asian, European, South American

• Knife Skills - batonnet, julienne, brunoise, diced

• Stocks and Sauces - mother sauces, all stocks

• Wine and Beverage - tasting, pairing

CERTIFICATIONS

NEHA Food Safety Manager Certification October 2014 PROFESSIONAL EXPERIENCE

Olive Garden Orlando, Florida August 2021 - Present Prep Cook:

• Prepare line ingredients daily, including pastas, sauces, and soups The Fresh Market Winter Park, Florida November 2016 - August 2021 Butcher/Meat Cutter:

• Cut steaks and other meats (chicken, pork, lamb) daily

• Prepare meat case for sales

• Prepare meal solutions

• Prepare value added solutions in accordance with Periscope for Retail guidance

• Provide insightful customer service

Seafood Manager (in addition to the Butcher/Meat Cutter tasks):

• Cut fresh fish daily

• Prepare seafood case for sales

• Order fresh fish and other seafood products

• Conduct monthly inventory percentages

• Train new hires

Dexter's Restaurant Winter Park, Florida March 2016 - November 2016 Line/Prep Cook:

• Prepared dressings, soups, stocks, and sauces

• Prepared all products used in the kitchen

• Performed line duties, to include sauté, grill, deli, and cold larder

• Performed sous chef duties, working the pass window and management

• Responsible for food quality and taste

• Controlled daily labor

Oakham Public Primary School Oakham, United Kingdom August 2008 - March 2010 Teachers Aid:

• Assisted classroom teacher, including administration duties and small group reading activities

• Assisted physical education teacher

Hard Rock Cafe Surfers Paradise, Australia March 1996 - May 2006 Kitchen Manager/Front of House Management:

• Led a team of 30 staff in a high volume, 300 seat restaurant

• Recruited and trained staff for all stations

• Maintained a 25% food cost with a budget of $3.5 million annually

• Configured rosters to keep a 28% labor cost

• Performed weekly stock control

SKILLS

• Customer Service

• Team Management

• Periscope for Retail

• Order Manager, a proprietary software

• Microsoft Word, Excel, PowerPoint

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