cook position, grill cook - Restaurant Bar Club Food Beverages Resume
cook position, grill cook - Restaurant Bar Club Food Beverages Resume
My Spider Scam Awareness Contacting Us F. A. Q.
 
Job Seekers
Search Jobs
Browse Jobs
Post a Resume
Job Alerts
 
Employers
Search Resumes
Browse Resumes
Post a Job

cook position, grill cook Resume


Desired Industry: Restaurant/Bar/Club/Food/Beverages SpiderID: 26711
Desired Job Location: Philadelphia,, Pennsylvania Date Posted: 5/14/2009
Type of Position: Full-Time Permanent Availability Date: 5-21-2009
Desired Wage: open For Diss
U.S. Work Authorization: Yes
Job Level: Experienced with over 2 years experience Willing to Travel: Yes, Less Than 25%
Highest Degree Attained: High School/Equivalent Willing to Relocate: No


Objective:
To focus all my talents and abilities on achieving excellence in the culinary arts, with the goal of using my experience and skills as a valued asset to my employer.



Experience:
Experience

Relief cook, with institutional January 2003 – present 2009
And banquet experience.

An on-call relief cook for culinary staffing agencies, for positions from breakfast cook, grill cook,
First cook and banquet.

Production Cook or Party Chef
Culinary Concepts, Off-Premise Caterer & Event Planner
1406 S. Front Street, Philadelphia, PA June 2002 – September 2003

A production or party chef in a professional kitchen specializing in upscale cuisine (fine dining) for off-premise events. My position required knowledge of classical techniques as well as standard cooking procedures and good knife skills to prep and cook on-premise and finish on site of event; assist in set up, plating and all other related tasks as well as breakdown.

Cook – Temporary
Best Personnel, Inc.
Rosenbluth Travel Services, Philadelphia, PA March 2002 – June 2002

Position required opening and closing the facility (kitchen and cafeteria), receiving and validating all invoices concerning incoming food, produce, and paper goods. Performed all cooking duties as required to prepare buffet-style continental breakfast for cafeteria. Also assisted food service director with catering and menu planning.



Banquet Cook III
The Ritz- Carlton Philadelphia
10 Avenue of the Arts, Philadelphia, PA August 2000 – October 2001

A member of the Banquet Team, I participated in the production of all banquet food with the exception of desserts and cold foods. Additionally, it was my primary responsibility for making the veal stock, lobster stock, chicken stock etc, as well soups and some sauces. I also cooked, on a periodic basis, for the employee dining room for fellow associates.

First Cook & Kitchen Supervisor
Williams Hospitality Service
Holy Family College, Philadelphia, PA January 2000 – June 2000

Duties and responsibilities included preparing and cooking daily from scratch, soup du jour, and two entrees, including side dishes of vegetables and starches, and some desserts. Trained and supervised kitchen staff in preparation, sanitation and food-related tasks. Inventoried on a daily basis food, dry goods, and produce as needed to maintain proper inventory to execute menus. Opened and closed premises.

Pantry Cook and Chef’s Assistant
Marathon on the Square, Philadelphia, PA July 1998 – October 1999

Supervised four prep cooks on day shift to insure par levels were appropriately maintained during shift. Responsible for receiving all deliveries of produce, meats, and seafood (inspected and signed invoices), monitored inventory daily and assisted wherever needed.



Education:
General Education Diploma, Benjamin Franklin High School, Philadelphia, PA. Industrial Arts Curriculum, Commercial Graphics, Print Shop, English, Math and American History, 1972.

Culinary Arts Graduate, Opportunities Industrialization Center, Inc., Philadelphia, PA, August 1996 – 1997

Serve-Safe Certification, Community College of Philadelphia, PA, August 23, 2003-08


Skills:
The use of kitchen tools and equipment, from slicers, mixers, steamers, kettles, Fryolators, griddles, grills, broilers, food processors, ovens, and stove-top burners to sear, sauté, fry, bake, roast, steam, blanch, and braise, poultry, meats, fish, and vegetables. I am also adept at making stocks, soups and various sauces, and entrees. Proficient in using standard cooking methods and techniques to produce volume and quality food products that meets standards of taste, texture, temperature, appearance and palatability. Also have excellent knife skills.


Additional Information:
To focus all my talents and abilities on achieving excellence in the culinary arts, with the goal of using my experience and skills as a valued asset to my employer.


Reference:
Available upon request.


Candidate Contact Information:
JobSpider.com has chosen not to make contact information available on this page.
Click "Contact Candidate" to send this candidate a response.


    





© 2021 Job Spider
Privacy Policy | CC Marketing Sites | Site Map | Links