|Desired Industry: Restaurant/Bar/Club/Food/Beverages
|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
To obtain a position in a fast- paced and
challenging environment with opportunities for
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
Operate pantry, sauté, fryers, grill and prep
Ensure safety guidelines are being enforced as
member of Safety Committee.
Clean up, break down and restock expo line.
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
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
July 2006- February 2008
Purchased, organized and maintained kitchen
supplies and food inventory.
Created large volumes of healthy meals without
Catered special events and parties for teens and
Prepared breakfast, lunch and dinner for teens
Baltimore International College
Certificate /AAS Professional Cooking & Baking
ServSafe Certificate, March 2010
Balanced Choices Certificate
American Culinary Federation
Available upon request.
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