Professional Summary

Im only 22 and really keen to learn as much as i can where ever im working and work to high expectations. Creative, attentive, experienced Sous Chef seeking role as Head Chef at a reputable. Dedicated professional offering over years’ experience restaurant operations and the preparation of food at a well-known. Exceptional time management and leadership skills with a focus on customer experience and quality of service.

Employment history

Apprentice Chef/Sou Chef/Head Chef, Kunze Group. North Josefina, South Dakota

Aug. 2017 – Dec. 2017

Set oven temperatures and place items into hot ovens for baking.
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
Receive and process customer payments.
Set up or restock product displays.
Order, receive, or stock supplies or retail products.
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
Take customers’ orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Balance receipts and payments in cash registers.
Set up dining areas for meals and clear them following meals.
Carve meat.

Apperentice Chef, Reichel-Schumm. North Jarvis, Minnesota

Jul. 2015 – Jan. 2016

Set oven temperatures and place items into hot ovens for baking.
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.
Place dough in pans, molds, or on sheets and bake in production ovens or on grills.
Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
Decorate baked goods, such as cakes or pastries.
Order or receive supplies or equipment.
Direct or coordinate bakery deliveries.
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
Prepare or serve menu items, such as sandwiches or salads.

Powder Coater, Bradtke-Runolfsson. Leopoldoview, Arkansas

Nov. 2014 – Feb. 2015

Worked with the speed way around Australia powder coating the car and also heaps off big play grounds.
Advise or assist in obtaining patents or meeting other legal requirements.
Train other staff, volunteers or student assistants, and schedule and supervise their work.

Boil Maker, Emard, Rutherford and Strosin. New Elvin, Louisiana

Aug. 2013 – Nov. 2013

Keep records on the use and/or damage of stock or stock handling equipment.
Hire employees and process hiring-related paperwork.
Key and program specified commands and engineering specifications into computer system to change functions and test final layout.
Order new parts to maintain inventory.

Fitter and Turner, Schumm-Botsford. East Columbustown, Delaware

Dec. 2012 – Sep. 2013

Research, document, rate, or select alternatives for web architecture or technologies.
Arrange for disposal of surplus materials.
Sort materials, such as metals, glass, wood, paper or plastics, into appropriate containers for recycling.
Working with heavy machinery
welding and working in teams

Fruit Stacker, Bogisich, Schneider and Fisher. South Josefhaven, New Mexico

Nov. 2011 – Aug. 2012

Stacker Sheelves with fruit and going out on deliveries.

Education

Northern Connecticut University, Bradfordchester, Arkansas

High School Diploma, Enginering, Nov. 2013

Skills

Constucting Food Ideas

Well knowled about food.

Sports

Andrew Smith

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Creative, attentive, experienced cook seeking role as chef de partie at a reputable, fine-dining establishment. Dedicated professional offering experience overseeing restaurant operations and the preparation of food at a well-known restaurant in south Australia. Exceptional time management and leadership skills with a focus on customer experience and quality of service and food to the highest level.

Employment history

May. 2017 – Present
Wolfffort, North Carolina

apprentice chef, Emmerich LLC

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Season and cook food according to recipes or personal judgment and experience.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Coordinate and supervise work of kitchen staff.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Check the quantity and quality of received products.
Order, receive, or stock supplies or retail products.

Feb. 2016 – Apr. 2016
Chingville, Idaho

Kitchen-hand, Shanahan-Robel

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Turn or stir foods to ensure even cooking.

Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

Apr. 2014 – Aug. 2014
Braunmouth, Missouri

process worker, Lang-Jakubowski

Inspect, test, and adjust completed units to ensure that units meet specifications, tolerances, and customer order requirements.
Assemble parts or units, and position, align, and fasten units to assemblies, subassemblies, or frames, using hand tools and power tools.
Enforce safety and sanitation regulations.
Confer with other supervisors to coordinate operations and activities within or between departments.
Inspect materials, products, or equipment to detect defects or malfunctions.
Requisition materials, supplies, equipment parts, or repair services.

Aug. 2011 – Jan. 2012
North Harry, Vermont

cook, Leuschke, Stark and Schaefer

Maintain sanitation, health, and safety standards in work areas.
Clean food preparation areas, cooking surfaces, and utensils.
Verify that prepared food meets requirements for quality and quantity.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Measure ingredients required for specific food items being prepared.
Clean, stock, and restock workstations and display cases.
Order and take delivery of supplies.

Education

Present

High School Diploma: Commercial cookery

Northern Arizona Academy – Dibbertland, Minnesota

Jul. 2014

High School Diploma: Micro business operations

Kuhic Academy – Shanaeshire, Maryland

Nov. 2013

High School Diploma: Civil construction

West Hyatt University – Labadieview, Maryland

Skills

passionate

motivated

disciplined

strong & fit

reliable

efficient

References

Professional Summary

Patient, hard working, attentive apprentice chef. Wanting to push myself harder in the kitchen and experience/learn more for my own benefits. Enjoys cooking and making new things.
I’m fun and bubbly and make sure my priority to my other co-workers is to make them feel comfortable around me and can always come to me if they need assistance in their work ethics.
I can manage to be flexible with my days and hours.

Employment history

Apprentice Chef, Marvin LLC. West Errolland, Kentucky

Oct. 2019 – Present

Heat and serve prepared foods.
Set oven temperatures and place items into hot ovens for baking.
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
Operate slicing or wrapping machines.
Order or receive supplies or equipment.
Prepare or maintain inventory or production records.
Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
Check the quality of raw materials to ensure that standards and specifications are met.
Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
Maintain sanitation, health, and safety standards in work areas.
Clean food preparation areas, cooking surfaces, and utensils.
Verify that prepared food meets requirements for quality and quantity.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Pre-cook items such as bacon, to prepare them for later use.
Prepare and serve beverages such as coffee and fountain drinks.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Coordinate and supervise work of kitchen staff.

Work Experience, Schmeler-Conroy. Luettgenport, Nebraska

Sep. 2017 – Oct. 2017

I completed work experience with Jamaica Blue near the private hospital in Campbelltown, as it was part of my Hospitality course whilst i was studying in grade 11.

Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Collect payments from customers.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Clean tables or counters after patrons have finished dining.
Prepare hot, cold, and mixed drinks for patrons.
Inform customers of daily specials.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Garnish and decorate dishes in preparation for serving.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.

Waitress, Goyette, Veum and White. Port Brunaport, Washington

Aug. 2016 – Sep. 2016

Provide guests with information about local areas, including giving directions.
Garnish and decorate dishes in preparation for serving.
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Escort customers to their tables.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Stock service areas with supplies such as coffee, food, tableware, and linens.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Inform customers of daily specials.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.

Clean tables or counters after patrons have finished dining.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Take orders from patrons for food or beverages.
Collect payments from customers.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.

Education

Eastern Terry, South Maeganburgh, Montana

Student, Oct. 2017

References

Personal info

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Computer skills

Knife skills

Temperature control

Multi-tasking skills

Professional Summary

Adaptable, open-minded, expert with over 10 years of experience eager to join a respectable, customer-focused financial institution as a public accountant. Certified Public Accountant with advanced knowledge of auditing, preparation of individual, corporate, and partnership tax returns, and the development of quarterly and year-end estimates. Detail-oriented with exceptional organization and communication skills with the drive to exceed expectations on every assignment.

Employment history

Harvesting berries, Gusikowski-Lehner. Mozellahaven, Kentucky

Sep. 2017 – Oct. 2017

Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Remove completed or defective products or materials, placing them on moving equipment such as conveyors or in specified areas such as loading docks.
Weigh punnets to determine postage needed, using weighing scales and rate charts.

apprentice chef, Ritchie-Hahn. East Linhfurt, Mississippi

May. 2017 – Jul. 2017

Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.
Set oven temperatures and place items into hot ovens for baking.
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
Place dough in pans, molds, or on sheets and bake in production ovens or on grills.
Adapt the quantity of ingredients to match the amount of items to be baked.
Check the quality of raw materials to ensure that standards and specifications are met.
Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
Prepare or maintain inventory or production records.
Direct or coordinate bakery deliveries.
Clean or sanitize work areas, utensils, or equipment.
Prepare or serve menu items, such as sandwiches or salads.
Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas.
Receive and process customer payments.
Slice fruits, vegetables, desserts, or meats for use in food service.
Set up or restock product displays.

Education

The Kunde, Keithberg, New Mexico

Civil Construction certificate III, Tafe, Aug. 2017

Northern Berge, New Monty, Iowa

Business Certificate II, Tafe, Jul. 2016

Fay University, Melissiachester, Florida

Safe food preparation and handling, Tafe, Jun. 2015

Skills

project management

Experienced

online marketing

Experienced

HTML

Experienced

Professional Summary

creative and attentive apprentice chef looking to find the right place to hone my skills in the kitchen, my knife work is average, i work well in a team environment and when it is busy, i am very friendly. i have roughly five years worth of kitchen experience, in this time i have only been able to obtain my cert iii in retail but i am working towards obtaining my cert iii in commercial cookery, my RSA and my RSG and hopefully business certificate in the future.

Employment history

apprentice chef, Shields-Hegmann. Stokesland, New York

Jun. 2018 – Present

Check the quality of raw or cooked food products to ensure that standards are met.
Check the quantity and quality of received products.
check the quality of the food being presented before it goes to the pass/table
make sure that my section/area is clean and tidy throughout the day/service
fully stock up my section before each service
scrub the floors at the end of the night
pack away deliveries

chef, Zboncak, Feil and Corwin. Rauside, Kansas

Feb. 2017 – Sep. 2017

plan, prepare and organise food for prep list/menu
prioritise work depending on time restraints
set up and maintain station according to companies standards
maintain stock control and rotation methods (fifo)

chef, Zemlak, Bosco and Robel. Vonfurt, Texas

Apr. 2016 – May. 2016

I ran larder and desserts section
made sure all salads where made correctly and to standard of the restaurant and the head chef
received and signed for stock
packed away stock making sure to rotate old from the new
gained a good understanding of desserts

apprentice shef, Durgan LLC. Auerton, Illinois

Oct. 2015 – Nov. 2015

responsible for signing and putting away deliveries
making sure larder and pizza sections where cleaned, well topped up and set up for services
keeping cool-room and freezers clean and tidy
rotating old stock to front and new stock to the back

Education

Miller Institute, Port Marshallport, New York

High School Diploma, Sep. 2013

West Smitham, Edgardoburgh, Ohio

High School Diploma, Mar. 2012

Personal info

Phone:

(000) 000-0000

Email:

[email protected]

Address:

287 Custer Street, Hopewell, PA 00000

Skills

knife skills

creativity

multi tasking

attention to detail

business minded

Learn different procedures of food preparation
Prepare ingredients for dishes upon the instructions of chefs
Help chefs in cooking activities by providing input and managing work
Handle portion control requirements and presentation standards

Signing for orders
Recording stock
Before service food preparation
Preparing dishes

Preparing food and managing sections of the kitchen under the guidance of the Head Chef and Sous Chef.
A-La Carte
Functions
Pastry

Prepared cooking ingredients for chef.
Set up food stations by following chef’s orders.
Worked closely with the chef to provide tasty options for guests with food allergies or intolerances.
Assisted with the BBQ station, banquet set up and service, patio area service, dishwashing and packaging food for take-out.
Restocked the salad bar and buffet, refilled condiments, organized pantry area and swept and mopped floors

Completion of Certificate III in Commercial Cookery (Trade)Cooking for an a la carte cafe
Preparation and service of weddings with the head chef
General cleaning of commercial kitchens, under the instructions of qualified chefs
Preparation of a variety of menus and service styles

check the quality of the food being presented before it goes to the pass/table
make sure that my section/area is clean and tidy throughout the day/service
fully stock up my section before each service
scrub the floors at the end of the night
pack away deliveries

Full Menu preparation including Pastries, Pate and Terrine’s.
Sashimi
Larder.
Assisting all Chefs in each section on a daily basis.

running the ‘fry-station’
using the ‘grill-plate’
food preparation
planning and cooking for functions
kitchen maintenance (e.g. dishes, wiping down benches etc.)
docket system/a la carte

Checking food delivery contents to verify product quality and quantity.
Perform some food preparation / service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
I test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Delegate jobs to our wait staff during functions.

Three Chef Hats Good food guide
Best Greek Restaurant of the year
Prepared and cooked dishes while training to be a full-time chef
Oversee food supplies in refrigerators and storerooms

Entered into a cooking apprenticeship with General Motors Holden.
As part of the Apprenticeship I studied at William Angliss College. This was a four year course that I completed.
Once my Apprenticeship was completed I was offered a position to manage on of the many kitchens.
Ensure a safe working environment was maintained at all times.
Ensure and monitor strict food and hygiene standards are adhered to in the food production area’s.
Providing all nominated meal times with required food items as per daily menu.
Management of staff and food requisitioning.

Apprentice Chef 3rd year
baking cakes
stock control
ordering stock
cleaning

aacb32da-0e31-41f9-a1c1-dd00d1a14c99

Andrew Smith

Professional Summary

Employment history

Education

Skills

ee5c3247-f139-41ad-9620-a8790f57fa06

Andrew Smith

Professional Summary

Employment history

Education

Skills

References

f9b719a9-2313-4db4-9138-4f355a5bfc23

Andrew Smith

Professional Summary

Employment history

Education

References

Personal info

Skills

759cd7dc-cb3a-4f5b-b71b-b1c3b548414f

Andrew Smith

Professional Summary

Employment history

Education

Skills

0a67d573-a097-48e9-8d1b-ef66b214c47f

Andrew Smith

Professional Summary

Employment history

Education

Personal info

Skills

apprentice chef

apprentice chef

apprentice chef

apprentice chef

apprentice chef

apprentice chef

apprentice chef

apprentice chef

apprentice chef

apprentice chef

apprentice chef

apprentice chef