Darryl L Dexter
Las Vegas, Nevada 89102
OBJECTIVE: To utilize my over 18 years of experience working in the food service industry to join a good company with a good history, as a line cook. Or fry cook, for years to come.
QUALIFICATIONS: Strong understanding of professional cooking and knife handling skills
Knowledge of kitchen health codes and safety guidelines, sanitation knowledge of food service operation including large quantity food preparation, operation of various, commercial equipment
Team work working under pressure in a 24 hour high volume restaurant.
• Prep work in the banquet kitchen dish up carving station and cooking.
• Prepared food items in the pantry and fry station in a sanitary and timely manner
• Set up station according to restaurant guide lines, follow recipes, portion controls and presentation specifications as set by the restaurant.
• Prepared items needed for service such as chopping vegetables, making sauces, and butchering meat. Cook short orders such as hamburgers, eggs, pancakes, and other grill items. Restock items as needed Cleaned and maintained station and organizing the kitchen and storage are performed duties requested by the Chef and or kitchen manager. Give breaks for other employees cook orders as the employees ordered hot food items from the menu in the employee dining room, prepared all breakfast food items for the self-serve hot line
05/2003-Present Excalibur Hotel Casino Las Vegas, NV
Steady extra Fry Cook
10/2001 to 01/2003 Mountain View Hospital Las Vegas, NV
09/2001 to 05/2002 Denny’s Restaurant Las Vegas, NV
05/1989 to 05/2002 Big Dog’s Bar and Grill Casino Las Vegas, NV
Line Cook ______________________________________________________________________________
High School, City/ State Morningside High School Inglewood CA,
Clark county health card excretion date 02/26/2013
Serve Safe Certificate of certification: 2011
Culinary Training Academy, Las Vegas
Professional Cook Certificate: 2003
AWARDS: Employee of the Month EDR, Cyndi Benet, Food & Beverage Director March: 2004
Volunteer Work: International Training Center, Las Vegas NV Executive Chef Sean P hall
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