Cook

Priscilla E Prichett

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

Indio, CA 92203

Phone: 760-***-****

i6nj0f@r.postjobfree.com

Objective

A Detail oriented and results driven cook with more than 7 years preparing dishes in restaurants and commercial dining establishments.

Ability Summary

Baker:

A baker is responsible for making a wide range of breads, pastries, and other baked goods. This job title requires one to rise very early and work during the hours that most people are asleep, so it is ideal for a true morning person. One of the great things about being a baker is that it offers the possibility to work in a variety of settings, from a small family-owned bakery to a corporate-owned industrial operation, and everything in between.

Banqut gardemanger cook:

Preparation of all fresh raw vegetables, salad greens, vegetables to be cooked, cold appetizers, cold soups, pates, terrines, charcuterie, and tallow and ice sculpture. The Garde-Manger station may also oversee quality of ordering and inventory. Making of dressings, cheese trays, dispaly idems and V.I.P partys.

Employment History

Cook

01/2005 - 02/2012 Marine Corps Community Service Twentynine Palm, CA

Operated commercial food service equipment. Prepared a variety of menu items for daily service. Maintained temperature readings. Assembled, measured, and mixed ingredients for a variety of food items. Followed written, verbal and other directions. Supervised or participated in cleaning, maintenance and security of kitchen and storage areas. Would make menu item substitutions with the approval of chef. Set up and arranged food to be served on a daily basis. Set up station according to restaurant guidelines. Followed recipes, portion controls, and presentation specifications as set by the restaurant. .

Cook

01/2003 - 05/2004 Hyatt Grand Champions Indian Wells, CA

Made all aspects of cold food preparation, according to approved standardized recipes. Plated food for service, according to established plating/presentation criteria. Ensured that all food served was of the highest quality and that it was served to the guest in a timely manner. Set up and organized work area with all necessary supplies and equipment. Received, inspected, rotated all food products to ensure that only fresh, high quality ingredients are used. Plated cold foods according to established plating/presentation guidelines.Promoted and applied teamwork skills at all times. Was polite, friendly, and helpful to guests, management and fellow employees.

Cook

01/2002 - 01/2003 Miramonte Resort and Spa Indian Wells, CA

Prepared a variety of meats, seafood, poultry, vegetables and other food items using Mediterranean recipes for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumed 100% responsibility for quality of products served. Complied consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

Cook

01/2001 - 01/2002 The Rize-Carlton, The Lodge at Rancho Mairage Rancho Mairage, CA

Identified and selected items to be prepared for meals based on daily menus. Prepared and presented main dishes, including meats, fish, gravies, vegetables, soups and other foods for catering standards. Prepared garnishes for all items.Preped and prepared items to help in preparation for the days dishes. Maintained a sanitary work station including the maintenance of high standards in food safety . Assisted with opening and closing dining service operation as scheduled following set procedures. Assisted banquet chefs in main dish preparation ensuring a timely serve. Prepared daily pull sheets, prep list.

Education and Training

Issuing Institution Qualification Course of Study

College of the Desert 1 Year of College or a Technical or Vocational School Culinary Arts

Sanitation and Safety:

An introduction to the sanitation and safety issues and practices involved in the food preparation process. Prevention of all types of food contamination and the Hazard Analysis Critical Control Point food safety system is emphasized. This course presents a manager’s perspective on food safety, cleanliness standards, and work safety. This course is a pre/corequisite for the culinary food production classes.

Principles of cooking:

The introductory food production class for culinary students. Topics included the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items included vegetable and starch preparation, stocks and soups, and egg cookery.

Pantry:

Topics included stocks, soups, sauces, beef, pork and poultry items, vegetables and starches. Utilized recipes and techniques as presented in class.

Grande Manger:

This course focused on cold food preparation and presentation in buffet and catering applications, including appetizers, hors d’oeuvres, canapés, pates, sausages, terrines, and buffet salads, buffet design, layout and execution, and menu planning.

Intro to Baking:

An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick breads and muffins, yeast breads, cookies, Danish pastries, and assorted pies.

Intermediate Baking:

Topics included, tarts, cakes, and restaurant-style desserts, production and use of sauces and plate presentations. Students where required to create a dessert and demonstrate baking proficiency through production of selected items.

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