Chef Line Cook
Resume:
Virginia Lopez
**** ****** *** ***** ****, CA. **280
**********@*****.***
Objective:
Seeking an entry – level position in a restaurant.
Student:
College student in Culinary Arts with diverse cooking and food service.
Culinary Art Training:
• Skills using ingredients, methods, and skills used in commercial food production.
• Content includes history, nutrition, equipment, knife skills, ingredients, stocks, and sauces, breakfast cookery, cold garde manager, and basic yeast bread production.
• The course covers various costing systems, menu item pricing, and inventory maintenance.
• Includes lecture/demonstration and practical experience in carving procedures, trimming, boning, rolling, tying, and cutting of steaks and chops. Instruction and experiencing the areas of forecasting operational needs, menu pricing, and food purchasing, cost control are included.
Work History:
ABC Unified School District, Norwalk,CA May 2007 to Current
Experience: Prep Cook
• Including food preparation prepared cold food items for banquets and Café
Kelly Services, SantFe Springs,CA
Experience: Administrative Assistant Jun 2006 to Current
• Provide administrative and customer service support to Distribution D.
• Communicate with manager and client on job or deadline issues.
• Create and maintain alphabetical and numerical filing system.
• Process and submit Account Receivable invoices.
• Routinely assist with various department projects as needed.
• Sort and distribute mail and fax to department personnel.
• Coordinate all vendor orders such as office supplies, coffee and vending machines supplies.
Education:
AA in Culinary Arts Cerritos College, Norwalk, CA. Fall of 2012
API Computer School, (Diploma)
LA Puente Basset High School, (GED)
Certificate: Certificate or Achievement in Culinary Arts. Fall of 2011
Certificate Serve Safe Expires 2015
Certificate Los Angeles Food Handler’s Expires 2015
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