Line cook/Hot/Cold

Kiley Boettcher

*** * ********** ***.

Cloverdale, California 95425

707-***-**** *******@*****.***

Objective A Resort/Restaurant/Company which allows me to use my skills which

permit travel and growth within the company.

Skills Butchery

Baking and Pastry-Training in cakes, Plated Desserts, Breads, Puff Pastry

Garde manger-Basic and advanced training on buffet setup, hors de houvers, etc.

FOA,Asian,European-Training in cuisine from around the world

Front of the house experience in a fast paced restaurant

Certified in Safety and Sanitation (Serve Safe)

Extensive customer service skills

Back of the house Knowledge

Training in word, excel, and food cost control

Education California Culinary Academy- San Francisco, CA

Associate of occupational studies Degree in Le Cordon Bleu- Culinary Arts

Date of Graduation: April 2009

.Employment history

Dry Creek Kitchen- Line cook March 2009- July 2009

Responsibilities- Prepare cold and hot foods

Seafood, Foie gras, meats knowledge

Amuse bouche, plate design

Restaurant, Banquets, Large parties

Jerry B’s - Head cook Dec. 2008-Mar. 2009

Responsibilities- Manage the kitchen and crew

Prepare all grilled foods

Maintain cleanliness and professionalism

Food cost

Doubletree Hotel- Line cook Jul. 2008- Oct. 2008

Responsibilities- Prepare foods in a timely manner according to hotel specs

Assist executive chef with preparation for banquets

Alternate between grill, fryer, flat top, sauté.

Melissa Teaff Jul. 2008- Sept. 2008

Catering- Prep cook

Responsibilities- Prepare foods for small and large banquets

Design platters and trays/Decorating/Garnishing

Prepare cuisine from all over

Chilis- Server Oct. 2007- May 2008

Responsibilities- Meet and greet guests/serve food in timely manner

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