Culinary Lead - Restaurant Bar Club Food Beverages Resume Search
Culinary Lead - Restaurant Bar Club Food Beverages Resume Search
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Culinary Lead Resume


Desired Industry: Restaurant/Bar/Club/Food/Beverages SpiderID: 71152
Desired Job Location: Baltimore, Maryland Date Posted: 1/4/2014
Type of Position: Full-Time Permanent Availability Date: January 6, 2014
Desired Wage: $16.00 hr
U.S. Work Authorization: Yes
Job Level: Experienced with over 2 years experience Willing to Travel: Yes, 25-50%
Highest Degree Attained: Other Willing to Relocate: Yes


Objective:
To obtain a position in a fast- paced and
challenging environment with opportunities for
advancement.


Experience:
EXPEDITER /COOK: LANDRY'S SEAFOOD
April 2012- Present
Operate wheel paying attention to detail,
allergies and modified orders.
Garnish and inspect food is adhering to menu
recipe.
Operate pantry, sauté, fryers, grill and prep
when needed.
Ensure safety guidelines are being enforced as
member of Safety Committee.
Clean up, break down and restock expo line.
CULINARY LEAD:ARAMARK
April 2010-December 2012
Supervised, set-up, portion, cook and plate for
tastings, café and catered events.
Cook food to order for café patrons, museum
guests, and staff.
Cook food for 25- 5,000+ guests.
Efficient management of a team of 8-25
employees depending on event size.
Operated cash register, grill, fryers, slicers, and
other kitchen equipment.
Maintained accuracy of beginning and ending
inventory and sales.
Monitored HAACP logs, food cost, waste
management and production sheets.
Ensured proper rotation of product using FIFO
in walk-ins and dry storage.
Ordered inventory, complete purchase orders
and checked in vendors.
Assisted the Executive Chef with menu ideas and
specials.
LINE COOK/ TOWSON UNIVERSITY
September 2008- April 2010
Set up, prep and cook breakfast and lunch for
students, faculty and staff.
Prepared specialty meats, sauces, and
vegetables using both recipe and creativity.
Prepared large volumes of food in a stipulated
time paying attention to detail and allergies.
KITCHEN MANAGER: YOUTH ENTERTAINMENT
STUDIOS
July 2006- February 2008
Purchased, organized and maintained kitchen
supplies and food inventory.
Created large volumes of healthy meals without
compromising taste.
Catered special events and parties for teens and
staff.
Prepared breakfast, lunch and dinner for teens
and staff.


Education:
Baltimore International College
Certificate /AAS Professional Cooking & Baking
May 2011
ServSafe Certificate, March 2010
Balanced Choices Certificate
December 2009


Affiliations:
American Culinary Federation


Skills:
Knife Skills
Performance Management
Time Management
Multi-Tasking
Effective Listening
Problem Solving


Reference:
Available upon request.


Candidate Contact Information:
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