Location (Residence): fort worth, United States Citizenship:United States
English United States Other:
Education & Experience:
Work Authorization & Relocation:
Vocational in Applied Science/culinary Years of Experience:
Authorized to work in: United States Present Location: united states, fort worth Relocation: Anywhere (International)
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]
Dear Sir or Madam,
My culinary experience has a strong and dedicated lead role in the kitchen. I have well over fours years of kitchen experience ranging from hot and cold preparation areas and I am an alumni of Le Cordon Bleu. I first started in the two jobs that I have had in the past in the Pastry Department. The items included in that cross training was all bread productions ranging in 75 different varieties of breads, cakes, cookies and custard desserts. My position now is a Day lead, which means I am there to assure that all production is meeting the companies standards and that food safety is happening during production along with the proper cooking methods with the 25 employees that I supervise. Central Market is an organic grocery store that thrives on high quality items for home purpose or any special event the customer may have in mind. The products come from all local farmers on the west coast and Mexico. This experience taught me first hand how rewarding and challenging the Culinary field. My resume enclosed to provide you with more information about my qualifications and experience. In addition, if the position requires relocation, I am willing to do so with no reimbursement, unless you are offering it.
I would enjoy the opportunity to be a part of your organization during this next step in my career. I will contact you next week to schedule an interview. If you would like to contact me sooner, I can be reach at (817)475-6252.
Thank you for your time and consideration. I look forward to speaking with you.
2. Work Experience - CV/Resume Part 2 [Mandatory]
Cafe R & D-Dallas, TX
-Production for three dept.
-Ordering and inventory
-Trainning employees of proper production
Central Market-Southlake , TX
Lead Catering/Baker/Butcher/Broiler Production
· Production of 2 million dollar outfit
· Customer Relations service
· Assuring proper food handling/supervising employees
· Baking production items such as 75 different varieties of bread/cakes/cookies. Kitchen Production I cleaning and cooking for all protein items. In charge for daily soups and stocks.
Fairmont Hotel-Dallas, TX
Culinary Extern/Cook II
· Assisted with large banquet for hot and cold production
· Maintained proper storage standards/food handling
· Interaction of customers comments and complaints
3. Education & Training - CV/Resume Part 3 [Mandatory]
Texas Culinary Academy-Austin , TX
Associate of Applied Sciences in Le Cordon Bleu Culinary Arts
Areas of Study:
§ Knife handling, sauces, soups, vegetables
§ Basic baking and pastry skills in yeast breads, laminated dough, cut in dough, pastries, pies, tarts, cakes, cookies, custards, chocolates, candies and frozen desserts
§ Basic garde manger skills in salads, appetizers, canapés, tea sandwiches, sausage making, pates, galantines, ballatines, cured meats, showpieces of ice, fruits, and vegetables, ice carving
§ Meat Fabrication and Cookery
§ Restaurant Operations, Cost Control August 2005, Safeserv 2004, MS office, Advance, Windows System, Advance
§ Wine Knowledge
4. Computer Skills - CV/Resume Part 4 [Mandatory]
Restaurant Operations, Cost Control August 2005, Safeserv 2004, MS office, Advance, Windows System, Advance
5. Other Skills - CV/Resume Part 5 [Optional]
Fairmont hotel culinary externship with a detail outlook of line/prep work to banquets of a larger volume
6. Additional Information - CV/Resume Part 6 [Optional]
I am a strong and dedicated chef that is always proud of what I put out to my standards.