RAYMOND KELLY

*** ***** *****, ***** ***** NJ ***61 • 732-***-**** • ep7fle@r.postjobfree.com

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OBJECTIVE

To obtain a position requiring the ability to perform detailed tasks and cooking techniques

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EDUCATION

Arts Institute of NYC – New York, NY (2003 – 2005)

Certificate in Culinary Arts (GPA 3.5)

Intensive course which included:

• Pastry Techniques and Fundamentals

• Foundation of the Culinary Arts: knife skills, sanitation and Sautéing, Broiling, Baking, Roasting, and Grilling.

• Classical and regional cuisines

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CERTIFICATION

NRA, ServSafe 2003 , Qualifying Certificate in Food Protection

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EXPERIENCE

5/09– 3/10

Head Chef – The Speak Easy / Brooklyn, New York

• Manage a staff of 5 people.

• Created Revolving Menus and Daily Specials

• Responsible for scheduling of kitchen staff

• Performed inventory and purchasing

• Responsible for plating and presentation

• Responsible for kitchen meeting all safety needs

10/05 – 1/08

Line Cook - NoBu / New York

• Responsible for plating all composed dishes at a 4 star Restaurant in high volumes (100 – 300 people per night)

• Responsible for creating a daily specials

• Responsible for prep and the setting up of Saute,Tempura and Broiling station

• Responsible for training externs on Pastry, line and Garde Mange stations

• Responsible for Expediting

3/05 – 8/05

Pastry Assistant – LinCroft Inn / LinCroft, New Jersey

• Prepared all pastries for Banquets and

for the house service

• Presentations of all desserts

• Created dessert tasting menu

• Internship

9/98 – 1/05

Chef –Resurrection Temple/ Brooklyn, New York

• Prepare all Sunday meals for approximately 125-200 people

(Breakfast and Dinner)

• Manage a staff of 7 people.

• Responsible for catering for all church events: Weddings, Banquets, Picnics and other functions

• Responsible for detailed inventory of dry storage, produce and meats

• Prepare meats by roasting, baking, braising, grilling in a southern style

• Prepare fresh vegetables by sautéing, steaming with balanced flavors

• Responsible for all food protection procedures

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