Professional Cook

NaDeeryah Yehudah-Edward

**** *. ******** **** ** • Stone Mountain, GA 30087

770-***-**** • 702-***-**** • ***************@*****.***

OBJECTIVE

Culinary professional offering more than twelve years of cooking and kitchen management experience, exemplifying leadership qualities and professionalism seeking a foodservice position in a fine dining establishment that provides an opportunity to apply management and foodservice skills though a challenging yet exciting assignment.

AREA OF EXPERTISE

Sous-Chef experience with million-dollar, upscale establishments.

Trained/Mentored By Executive Chef Elizabeth Martinez.

Successful catering experience (1,200 + people).

Maximizing kitchen productivity and staff performance.

Specialized training in Caribbean cuisine.

Precise Knife Skills with an ability to fabricate proteins and seafood.

Knowledge of stocks, mother sauces, and secondary sauces, ability identify spices and fine herbs.

Knowledge of classical cooking methods and techniques.

Ability to fabricate proteins and seafood.

Knowledge of baking techniques and plated desserts.

Computer Skills (Microsoft Word, Power-Point, Excel).

CERTIFICATION

ServSafe, National Restaurant Association (Expiration Date: 2016)

EDUCATION

Le Cordon Bleu, Las Vegas, NV 2012

Associates Degree of Science in Le Cordon Bleu Culinary Arts,

Le Cordon Bleu, Tucker, GA 07/09/2012 – Present

Certificate in Le Cordon Bleu Pâtisserie & Baking,

PROFESSIONAL EXPERIENCE

Chef, White Column Country Club/ Heritage Golf Grp., Milton, GA 2011 - Present

Prepared food items as suggested on the menu.

Planned menu for specialty events, assure quality control, and minimize waste.

Prepped meats, vegetables, soups, sauces and salads

Headed catering committee for several large events including wedding and golf events.

Line Cook, Parker’s on Ponce, Decatur, GA, 2011-2012

Prepare food items for all stations.

Responsible for maintaining inventory for all station.

Prepared and dressed plated salads and desserts.

Chief, (Steady-Extra)Caesar’s Entertainment, Las Vegas, NV 2006 - 2011

Prepared and displayed entre items for guest consumption.

Maintained standards of food safety.

Prepared dressed, plated salads.

Prepared plated desserts.

Cleaned and stocked fry station.

Lead Caterer, Mazone, Atlanta, GA 2000-2006

Hired, trained and coached staff.

Maintained Inventory of incoming food deliveries and discards.

Conferred with personal and clients on menu planning and food cost.

Promoted policies set by company management by demonstrating appropriate professional behavior in the work place Adhered to all portion control guide lines and stayed with in budgeting guide lines for each event.

Assisted Catering Manager in execution of catered orders.

Handled weekly inventory and vendor relations to ensure the timely and cost effective purchasing of food, beverages and utensils.

Solicited new clients and events to ensure company profits.

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