Apprentice Chef with 9 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Apprentice Chef at 2014 Ivy Award winning restaurant
Strong butchery skills
Skilled in sous vide technique
Health department certified
Focused and disciplined
Masterson’s Mill 4/1/2008 to Current Apprentice Chef London, CA
Reduced food costs by 29 percent by expertly estimating purchasing needs and buying through approved suppliers.
Prepared a variety of local and seasonal specialties, which contributed to a 50% boost in sales during the summer months.
Developed healthful, enjoyable breakfasts and dinners for diners.
Roadhouse Restaurant 8/1/2005 to 2/1/2008 Apprentice Chef El Marko, CA
Made salads and prepped foods using proper knife techniques.
Moved up to line cook within three months.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Followed proper food handlling methods and maintained correct temperature of all food products.
Martin & Perkins School of Hotel Management 2005 Associate of Science: Restaurant Management Causewell, England Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine, Nutrition Community Service
Volunteer Cook, Better Place to Be Soup Kitchen, 2004-2011 References
Jacques Didier Chef De Cuisine, Hotel Boswellia Office: (555) 382-2220 Emails: firstname.lastname@example.org