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CV Professional Cook Sheraton of Society Hill Banquet Cook

Professional Cook Sheraton of Society Hill Banquet Cook

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CV/Resume ID no.: 87534

Location (Residence): philadelphia, United States
Citizenship: United States
  Native: English United States
  Other: None
Education & Experience: Work Authorization & Relocation:
  Vocational in culinary arts

Years of Experience: 12 years
Authorized to work in:
   United States
Present Location:
   united states, philadelphia
   Anywhere (International)
Category Subcategory Ability Experience
Other Hospitality Experienced 20 years
Other Catering Experienced 20 years
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

I am a dedicated and hard working Professional cook

2. Work Experience - CV/Resume Part 2 [Mandatory]

• March 2008- Present Day The Sheraton of Society Hill
Banquet Cook
--responsible for preparing foods for banquet parties
-- responsible, three days a week, for foods of caferateria for employees

• February 2007-January 2008 The Union League of Philadelphia, Pa
Buffet Chef
--responsible for the preparation and maintenance of buffets in two rooms during lunch service for approximately 150 people
-- created balanced, unique menus everyday; by utilizing leftovers or from ordering from purveyors
-- In charge of a team of two others and their culinary development

• November 2005-February 2007 Twenty21 Restaurant- Philadelphia, Pa
Line Cook
--Interned under Executive Chef and Cooks

• September 2003-May 2004 Philadelphia Downtown Marriott Banquet Cook
--prepare and produce foods for banquet parties and taste panels
-- ensured the cleanliness of the kitchen at all times

• September 1999-Sept 2003 United States Marine Corps
Food Service Specialist
--prepare and produce three meals per day for 1500 people. Foods were prepared by strict health conscious guidelines
-- 6 months working in the bakeshop. Produce cakes, pastries, breads, pies, and other desserts for each meal
--1 year working for a team of Marines who conducted monthly sanitation inspections of the dining facilities on base.

3. Education & Training - CV/Resume Part 3 [Mandatory]

October 2003-December 2006 The Art Institute of Philadelphia-Culinary Arts
Skills Summary:
 proper technique in all cooking methods
 proper stock and sauce preparation, proper cutting techniques
 baking and pastry production
 International cuisines and Regional Cuisines of the United States.
 Independent study by taking wine tasting classes and have volunteered in various school involved events and functions

--co-captain of school's culinary team which competed against other schools

4. Computer Skills - CV/Resume Part 4 [Mandatory]
I am proficient in basic computer applications. suite, typing, internet
5. Other Skills - CV/Resume Part 5 [Optional]
I enjoy doing my best to give others a great meal
I can be creative to work best with what I have
6. Additional Information - CV/Resume Part 6 [Optional]
I want to travel and bring well cooked meals to those I work with


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Professional Cook Sheraton of Society Hill Banquet Cook
CV/Resume ID no.: 87534

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