Lead Cook

DEBBIE D. MCGEE

**** ******* *** *****

Powder Springs, GA 30127-2596

678-***-**** Cell

Email: *************@*******.***

SUMMARY OF QUALIFICATIONS

• 15 plus years experience in cultural cooking.

• Prolific in the making of sauces, soups and creating original entrees and appetizers.

• Proficient at adapting to unexpected situations as well as efficient at organizing and planning parties.

• Skilled in organization, speed and quality of food production.

• Flexible and experienced in all stations in the kitchen.

• Takes great pride in the cleanliness of the kitchen.

• Prepares a well balanced meal on a daily basis.

• Knowledge of proper methods in preparing food in large quantities.

• Knowledgeable in the utilization and care of kitchen equipment.

FOOD AND BEVERAGE EXPERIENCE

Bon Appetite Management Company-Google Austell, GA

2007-2008

• Produced all food consumed in the cafeteria and snack bars.

• Served food under strict sanitary conditions as prescribed by the Cobb/Douglas County Board of Health.

• Complete daily production, usage and waste shortages.

• Followed recipes, written and verbal instructions.

• Conducted weekly dry storage inventory.

• Reported immediately any defects or malfunctioning of kitchen production equipment.

• Responsible for communication with the Sous Chef regarding handling items that require long cooking times and planning for upcoming menus.

Douglas County Schools Douglasville, GA

Food Service Assistant 2004-2007

• Practiced procedures in food preparation, use and care of equipment, and personal habits, including hygiene, to assure that sanitation standards are met.

• Followed standards of safety in preparing, storing, and serving food.

• Attended job related training classes and workshops.

• Maintained inventories in storage areas as delegated.

• Cleaned work areas, equipment and floors as designated by manager.

South Seas Resort Captiva Island, FL

Line Cook Internship 2003

• Completed Breakfast and Lunch opening checklist

• Made Soup of the Day and set up daily Sandwich special for Lunch as specified by the Sous Chef

• Prepared five (5) Mother sauces: Hollandaise, Volute, Béchamel, Espanole and tomato.

• Cut, butterfly, and fabricated fish and meat to specified weight

• Garde Manager: Prepared Salads, Fruit Trays, and Crudités

• Pantry: Prepared Tartar Sauce, Croutons, and Cocktail Sauce

• Set-up Food Displays and Buffets

The Center for Children and Young Adults, Inc. Austell, GA

Cooking Instructor 2001-2003

• Taught Male and Female residents how to cook, along with Safety, Sanitation, Cleanliness and Kitchen Organization.

• Planned menus for the following week, and Inventory Control.

• Controlled and accounted for all kitchen related expenses.

• Ensured compliance with Cobb Health and Sanitation regulations.

• Instructed and supervised residents on entrée preparation and assisted in cooking and preparing meals.

• Provided healthy and balanced meals in accordance with the Food Pyramid principles provided by the U.S.D.A.

OTHER EXPERIENCE

Shepard Exposition Services Atlanta, GA

2000 – 2001

Administrative Assistant

• Competent at using Microsoft Word, Microsoft Excel and Microsoft Access

• Processed payroll, time sheets and invoices

• Ordered office supplies.

• Printed, gathered and prepared paperwork for the Department Manager’s weekly meeting

EDUCATION

Chattahoochee Technical College, Marietta, GA

Associate of Applied Technology in Culinary Arts Degree 2001 – 2003

• Supervision in the Hospitality Industry Certificate

• Nutrition for Foodservice and Culinary Professionals Certificate

• Serve Safe 2011 (Food Handlers Permit)

• Junior member of the American Culinary Federation

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