High School Service

Linwood C. Bryant

Advanced Culinary Arts Graduate

** ****** **** ****, ************** Va 571-***-**** *************@*****.***

Objective:

Obtain a position in the culinary field where my prior education, experience, and relevant skills could be used to benefit the success of a restaurant.

Education:

Old Dominion Job Corps Center Monroe, Virginia 4/2009 – 6/2009

Business Office Technology Certification

• Certification in Microsoft Word and Outlook / Proficient in Outlook, Excel, Access and PowerPoint

Old Dominion Job Corps Center Monroe, Virginia 7/2009 – 7/2010

Basic Culinary Arts Certificate – American Culinary Federation (ACF)

• Acquire skills necessary to transition to Advanced Culinary program like proper knife techniques, preparation of food, vegetables, meats for professional staff to use in recipes; preparation of soups and salads.

• Employed as Kitchen Assistant in center’s cafeteria and supervised internship cleaning crew during and trained students in safety/sanitation, knife cuts, and proper cooking techniques.

Treasure Island Job Corps Center San Francisco, California 7/2010- 12/2011

Advanced Culinary Arts Certificate – American Culinary Federation (ACF)

• Food & Beverage skills include: greeting patrons, explaining menu, taking/placing orders, supplying punctual service, placing used dishes in proper area, and provide accurate billing

• Gardé Manger skills include: forced meats/pâtés/mousses, platters (vegetable, fruit, sandwiches, grilled meats, cheese, breakfast), garnishes (contemporary to classical), center pieces, soups (cream, consommé)

• Baking skills include: enriched yeast and pie dough, laminated dough, cookies, muffins, pate au choux

• Pastry skills include: desert sauces/glazes, tempering chocolate for decoration, chocolate (molding, piping, modeling), mousses, custard, cake decoration, fondant, icing, ice cream.

• Bistro skills include: international cooking, development of meals from scratch, fine-tuned contemporary plating, special dietary techniques, pasta, sauces, sauté, and soups/stocks

• Fine Dining skills include: line cooking, classical plating, prep cook, grill and fry station, and sous chef

Mount Vernon High School Alexandria, Virginia 9/2002 – 6/2006

High School Diploma

Experience:

Old Dominion Job Corps Center Monroe, Virginia 9/2009- 12/2009

Cafeteria Service Worker

• Prepare and serve entire meals for over 350 students and faculty

• Operate a variety of kitchen equipment and adjust recipes for larger or smaller quantity of food

• Preparing service for weekly student luncheons where duties include: prepping salads, entrees, desserts, serving, and cleaning

• Restock All materials, spices and food

Sweet Briar College Monroe, Virginia 2/2011 – 3/2011

Prep Cook - Internship

• Prep cook for the evening shift work with salads, sandwiches, and breakfast items. Rearrange the tables in the dining room

Select Staffing San Francisco, California 09/2010 – Present

Cook / Cashier

• Duties Included: Cashier Concession Stand, Handle the food given it to the customers, cleaned up work area, and prep the food for customers

Culinary Certifications:

Advanced Culinary Art Certification (2011) ServSafe Certification food Safety (2009)

Basic Culinary Arts Certificate (2009) American Red Cross and First Aid and CPR (2011)

Culinary Skills:

Proficient use of knife cuts Knowledge of formulating dough Able to prepare five mother sauces

Familiar with cooking tools Familiarity of serving lines Excellent Plate Presentation Skills

Ability to execute orders quickly Follow proper sanitation guidelines Fundamental Cooking Technique

Meal planning, prep, and cooking Able to use measurements

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