CHEF / MANAGER

JUSTIN PEÑA ________________________________________

*** ***** ****** ******, ** 91789 Cell: 626-***-**** E mail:********@*****.***

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Objective: To further develop and utilize my culinary skills and experience to offer the highest quality of food preparation services to a growing restaurant or organization. ________________________________________Experience:

AnQi Gourmet Bistro and Noodle Bar Costa Mesa, California

Main Kitchen Lunch Line Cook, November 2010-Present

Handles the Wok/ Fry & Sauté Station

Worked in various stations; moved quickly through different stations due to culinary skill

Gained experience in preparing and presenting Asian cuisine

Catal Restaurant & Uva Bar Anaheim, California

Dinner Line Cook, November 2008-November 2010

Worked various stations which expanded knowledge of different aspects of Mediterranean cuisine

Utilized fine ingredients in preparing meals

Used precision techniques in preparation and presentation of meals in a high-volume, upscale kitchen

Uva Bar Anaheim, California

Dinner/Lunch Line Cook, November 2006-November 2008

Responsible for cooking on the line

Handled the sandwich and grill stations

Prepared food made to order

Patina Group/ Wolfgang Puck Catering Los Angeles, California

Food Catering, November 2008-November 2010

Participated in 5 Patina and 2 Wolfgang Puck Catering Events for high-profile events

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Education:

California School of Culinary Arts Le Cordon Bleu Program (CSCA) Pasadena, CA

Associates Degree in Culinary Arts, May 2007

Nogales High School La Puente, California

HS Diploma, June 2005

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Skills & Interests: Enthusiastic and imaginative individual who enjoys learning about different cultures through travel, reading, and film. Other notable interests include music and sports.

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