CHEF / MANAGER

JOSE AVILA

** ********** ******, *** *********, CA 94110

Phone: 415-***-**** E-mail:

OBJECTIVE: Lead Food Production Assistant,

SUMMARY of QUALIFICATIONS

• Five years’ experience as a line/prep/first cook in restaurants and food service

• A.S., Culinary Arts and Hospitality, City College of San Francisco, 12/2007

• Excellent communication and interpersonal skills; bilingual, English and Spanish

• Highly organized; able to handle multiple tasks simultaneously; ServSafe certified

• Maintain professional appearance and attitude; able to move safely and efficiently

• Proven ability to follow recipes and instructions from sous chef to ensure quality

EDUCATION

City College of San Francisco, 2004-2007; coursework: Quantity Food Preparation

- Restaurant Operations - Meat Analysis - Sanitation Principles and Practices

- Specialty Baking and Decorating - Advanced Food Preparation Specialties

American Culinary Federation Certification in progress (based in Florida)

EXPERIENCE and SELECTED ACCOMPLISHMENTS

Line Cook Georgio Armani, San Francisco 4/10 to 12/10

• Prep daily specials, pasta and salads, baking.

DNC P & R at Yosemite Yosemite Park, California 6/09 to 4/10

• Line cook in charge of pantry, daily salads, desserts and prep.

Line Cook Global Gourmet Catering, San Francisco, CA 2006 – present

On an as-needed basis:

Prepare food for events for corporate clients such as Yahoo, Microsoft, and Oracle.

First Cook SMG, Moscone Center, San Francisco, CA 7-11/2007

On a temporary contract:

Supervised between 10-60 employees (largely Spanish Speaking) in preparing cold side and hot side dishes for events taking place in the Center.

Followed menu preparation instructions of master chef based on package sold to client; included main courses, green and fruit salads, desserts, and beverages.

With a team, prepared 3 meals/day for the Oracle convention (30,000 participants).

Line/Prep Cook Cesar’s Spanish Restaurant, Berkeley, CA 8-12/2006

For field work as an intern from CCSF:

With a team, created a variety of tapas; required preparing vegetables, grilling fish

and shellfish, preparing raw meats and cold cuts, making sauces.

Prep Cook Wolfgang Puck at Macy’s, San Francisco, CA 3-6/2005

Prepared sandwiches and pasta with variety of sauces according to standard menu.

Maintained efficient production in an extremely busy and fast-paced environment.

Line Cook “Wok on the Wild Side” Fundraiser, City College 2005, 2006

Prepared Mexican dishes from personal recipes for corporate and business clients:

bell pepper chile rejenos, Cuban-style black beans, tres leches cake.

Lead Cook “Iron Chef” competition, City College 2005

With a team of 5, used pre-selected ingredients to create innovative dishes, including dessert and beverage; received second place out of 8 participating teams.

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