Line Cook/Sous Chef

J.C. CONTRERAS

*** *** ***** ***. #*

PINOLE, CA 94564

510-***-**** · *************@*******.***

OBJECTIVE:

Excel in becoming a Private Chef, further my experience in the operations of

this industry. Looking for a challenging and rewarding opportunity. Continue

education.

SUMMARY OF QUALIFICATIONS:

15 Years experience in the industry. Food handling certification. During

employment with Canyon Café, I developed from line cook to lead line cook to

Sous Chef. I monitored a dozen employees for production of each shift. End of shift

I was responsible for the closing duties of the establishment. Strengthen success

for following business day.

EMPLOYMENT HISTORY:

Restaurant-Food Service 15 years

Hospitality-Hotel 03 years

Construction-Framer Apprentice/Laborer 02 years

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The Cheesecake Factory 305-***-****

S. Dadeland Blvd. Miami, Fl 33156

2006-2009 Line Cook/Designated Trainer

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The Cheesecake Factory 816-***-****

4701 Wyandotte street Kansas City, MO 64112

1996-2001 Line Cook/Pasta, Sauté and Broiler

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The Cheesecake Factory 305-***-****

3015 Grand Ave. Coconut Grove, Fl 33133

1994-1996 Line Cook/Broiler

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Rainforest Café 913-***-****

11327 W. 95 Street Overland Park, KS 66214

2001-2006 Line Cook/Production Manager/

Training Coordinator

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Canyon Café 816-***-****

4626 Broadway St. Kansas City, MO 64112

1997-2001 Sous Chef/Line Cook

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Hard Rock Café 415-***-****

1 Pierce St. San Francisco, CA 94117

1992-1994 Line Cook/Dishwasher

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EDUCATION:

Fluent in Spanish/English read/write/speak

High School:

Mission High School San Francisco, California

1985-1989 studied all required courses

Diploma pursuing education

Train-The-Trainer Program Completed successfully in 1999

About me:

I am an enthusiastic, high energy and serious individual. A person who treats a

place of work like his own. Priority cleanliness on and around all food handling

areas.

Sanitizing on completion of tasks. Experienced in high volume facilities. Capable of

working any station on the line. Careful in the monitoring of food costs. My best

friend in the kitchen is the rubber spatula. Coherent in following food safety

procedures and the rotation of products with high standards. First in first out

process, proper storage of products. Knowledge of food temperatures and danger

zones. Inventory control participant.

Rendering menu items while maintaining quality and presentation perfections,

making every dish desirable. Sometimes crew members forget this due to high

volume.

Commendable in a team environment. Participate when crew needs assistance,

Passionate on serving guests requests in a expeditious manner. Above all, looking

for a home to have fun and make money. Anxiously awaiting the opportunity to join

your team, as I will demonstrate my ability and become an asset.

Personal References Upon Request.

Contact this candidate