Chef / Manager

CARLOS MATOS

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

Fort Worth, TX 76179

********@*****.***

940-***-****

EDUCATION

Le Cordon Bleu College of Culinary Arts, Dallas, TX Sept. 27th, 2010 - Present

¬Associate of Applied Science in Le Cordon Bleu Culinary Arts

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¬Culinary Foundations I

¬Classical knife skills, stocks, Mother sauces and soups.

Culinary Foundation II

Mother, daughter and small sauces, some butchering, knife skills.

Culinary Foundation III

Presentation, dish creation, cooking with various meats such as beef, veal, lamb, chicken, rabbit, livers.

EXPERIENCE

Food Service Specialist March 08 - Aug 10

Cracker Barrel

¬Wichita Falls

• ¬Conducted preliminary food preparation.

• Prepared and cooked menu items.

• Responsible for setting up serving lines, garnishing food items, and applying food protection and sanitation measures.

• Responsible for receiving and properly storing supply shipments.

• Responsible to level all the food.

• Responsible to clean the kitchen equipments.

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Shift Leader Jun 03 - Dec 08

Carlitos Mexican Restaurant

¬Burkburnet, TX

• ¬Responsible in prepared menu items.

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.

• Directly supervised the Cooks and Dishwashers.

• Reported directly to the Kitchen Manager during a weekly meeting.

• Responsible in check the food temperature every hour during the shift.

• Responsible to check that everybody in kitchen complete their duties at the end of the shift.

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SKILLS AND STRENGTHS

• I have some knives skills.

• I have skill on prep.

• I have a lot of skill as line cook.

• I am very outgoing.

• I am a team player, if someone needs help im there.

• I always finish my job and clean my section, I can't stand a dirty kitchen.

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