Resume

Terran Maurice Lundy Mack

**** ******** **

Baltimore, MD 21217

410-***-****

PROFESSIONAL OBJECTIVE

To become a executive chef in a major restaurant or open my own restaurant food chains.

EDUCATION

Carver Vocational Tech High School, Baltimore MD, June 2007

Major in computer science

HONORS

National Honor Society, 2005-2007

WORK EXPERIENCE

SKILLS

Cook Able to maintain temperatures on food line. Cook to temperatures rare, medium rare, medium well, and well done for burgers and steak. Made salads use all different types of vegetables

Prep Cook Prepared diced and slice vegetables such as tomatoes, onions, cucumber. Made crab cakes from scratch using recipe book. Portion things such as coleslaw, crabmeat, and crab imperial. Weigh out salads, turkey, ham, and roast beef. Able to use a slicer.

Seafood Cook Prepared crab cakes and calamari. Also can cook soft shell crabs, crab cakes fried or broiled, calamari, clam tips, crab nuggets, tilapia, and salmon.

Head Cook Watch over and maintained the line. Kept food and the right temperatures throughout the day. Made sure plates was presented properly. Did daily line checks and stock the line when needed.

Summary

2008- Present Head Cook at the Greene Turtle, BWI, also worked as a line cook

At Greene Turtle Owings mills md.

2012-2012 Obrycki’s seafood restaurant BWI, worked as line cook

2007-2008 Potomac State University, WV, worked as a line cook.

Interest Cooking and Basketball

References Available upon request

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