cook/manager

Location:

Salary:

29000

Posted:

August 09, 2011

Joseph Reese

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

Objective: Cook, Line Cook or Prep Cook

Highlights of Skills

Knowledge of health and safety codes and regulations.

Experience in safe operation of commercial food service equipment, including deep fryers, ovens, cook tops, blenders and slicers.

Performs multiple tasks smoothly and efficiently in a fast-paced environment.

Ability to follow recipes, instructions, and guidelines.

Attentive to quality and detail.

Ability to work in a fast pace environment.

Relevant Skills – Achievements – Abilities

Gained familiarity and experience with grilling, frying, and baking. Cooked all meats on an open grill.

Set up and cleaned equipment for daily food preparation.

Cut, trim and bone meats; clean prepare vegetables and fruits.

Prepare foods in a short amount of time. Proper knife handling skills.

Ability to work under pressure.

Experience in a fine dining and hospital/patient dietary environment.

Able to communicate with management and peers on a professional level.

Received recognition for a job well done per Delta Queen Steamboat.

Received recognition for great customer service and best tasting breakfast omelet per Marriott (West Loop).

Worked for one of New Orleans’s oldest and famous family owned restaurant: Antoine’s.

Relevant Work Experience

Cook II, MD Anderson Cancer Center, Houston, TX (06/2007-10/2009)

Responsibilities included: preparing, cooking, and serving grilled foods to patients, employees, and visitors.

Crew Cook, Delta Queen Steamboat Company, New Orleans, LA (07/2005-11/2006)

Operated various stations, cooked various meals per menu (breakfast, lunch, dinner) for employees.

Catered banquets of up to 500 guests and set up buffet.

Cook, Lengston Corporation/Christus St. Joseph Hospital, Houston, TX, (04/2004-11/2004)

Prepared and cooked foods for patients and cafeteria which included special diets.

Education

F. T. Nicholls High School, Diploma Received, New Orleans, LA