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cook

Location:
Brooklyn, New York, 11235, United States
Salary:
open
Posted:
May 31, 2010

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OBJECTIVE : Seeking a position where I can maximize my culinary skill.

SUMMARY :

COOK – Banquet • Butcher • Cafeteria with an exceptional record of service and experience at the Lafayette and Café Swiss in Swissotel. More than 18 years of expertise in all aspects of cooking, banquets and functions. Various experience in:

• Banquets Preparations • Cafeteria Operations • Butchering

• Food Preparations • Receiving of merchandise/Inventory • Salad Station

CAREER EXPERIENCES :

Swissotel The Drake, New York, New York

• Cafeteria Cook 1999 - 2006

Prepared breakfast, lunch and dinner for approximately 250 employees on a daily basis. It included the preparations of Hot Food Main Courses, Salad Bar, Beverage Station and Serving.

• Banquet Cook 1996 - 1999

Provided full banquet foods and services to parties and functions for as many as 200 people. It included preparations, cutting, cooking, plating and carving.

• Butcher 1988 - 1996

Food preparations and cook. Stationed at hot line during peak lunch and dinner hours in high seasons or holidays.

House of Cheung Restaurant, New York, New York 1985 - 1988

Assistant Cook

Responsible for all aspects of food preparations, receiving of merchandise, cooking and plating of final products.

EDUCATION :

Chinatown Planning Council, New York Jan 1988 – Jun 1988

Hotel Service Careers Training Program Major: Hotel Operation Certificate

Front office Operations

Food and Beverage Management/Service

Food and Beverage Accounting Housekeeping

Bookkeeping

St. John High School, Hong Kong Sep 1983 – Oct 1987

LANGUAGES Fluent in English and Chinese

REFERENCES Will be provided upon request



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