cook

Victoria Diane Dean

**** ***** *** ****. **** *3207

614-***-**** home(614)795-1717cell

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

Objective-To continue my career in the Food Service Industry

Experience

Job Title-Cook One

Dates Employeed-July 99-December2009

Company-Ohio State University Medical Center East

1492 E. Broad st. Cols. Ohio

Job Duties-A.M. Breakfast cook for patients and Café,preparing meats,starches,hot cereals,breads,

Also lunch entrees for patients and café, and preparing special diet orders for patients and weekends preparing breakfast, lunch for patients and cold production. Recording food temps for every meal,prep meat cart for the next day. Participating in safety and sanitation regulations daily.

Job Title-cook

Dates Employeed-1992-1999

Childrens Hospital

700 Childrens Dr. Cols. Ohio

Job Duties-Café cook, preparing entrees,starches,vegetables,casseroles,soups gravies,sauces, and working ingredient control room for recipes for hot production and cold production, breakfast cook,

Patient cook,grill cook . Slicing,deep frying,baking steaming, participating in safety and sanitation regulations daily.

Job Title-Assist. Manager

Dates Employeed-August13,89-1992

Jacobsons

99 S .Third st. Cols.Ohio

Job Duties-Opening and closing the registar and Employee Lounge,ordering stock, inventory control, sandwiches, salads, soups, desserts, operating slicer, and other manual kitchen duties.

Job title-Food Service Worker

Dates Employeed-January 1989-August1989

Marriott Food Service

300 W. Broad st.

Job Duties-preparation of cold deli sandwiches,slicing and weighing of meat, prep work for salads,entrees, cookies, line work, grill work, deep frying,and other kitchen duties.

Education

September 1971-1976

Columbus East High

1500 E. Broad st.

Courses Studied- General, Math, History, Science, English,

Graduated-June 1976

June1979-February1980

Southern Ohio College

Mt. Vernon Plaza

Course Study-Office Management and Data Entry

Graduated-February1980

September 1985-February1986

Midland Culinary

Alum Creek Dr.

Course Study- Learning techniques,manual dexterity skills, book terminology, entrees, soups, stocks,desserts, appetizers, salads, and vegetables from recipies daily., including ingredient control,

And inventory. Finals included, dexterity test, taste test and written exams.

References available upon request

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