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Getting to know Chef O

Getting to know Chef O

 

Le Cordon Bleu College of Culinary Arts                                              Chicago, IL

Associates Degree in Culinary Arts                                                          August 2009 – June 2011

Executive Chef’s List Honor Roll 3.70 GPA (4.00 scale = A)

 

Wilbur Wright College                                                                         Chicago,IL

Certified in Phlebotomy and EKG                                                            September 2001

Sunrise Senior Living                                                                          Arlington Heights, IL

 

COOK I                                                                                                 July 2011- Currently Employed

  • Prepare and organize all foods according to recipe book, following Sunrise standards for food preparation, thawing, sanitation, and cleanliness.
  • Supervise food production, preparation, and presentation to meet Sunrise hospitality and service standards; assist with conducting taste panels.
  • Prepare all special dietary needs as directed by health care requirements.
  • Monitor for over production and recommend utilization of leftovers.
  • Inspect food production areas, routinely, to ensure that all food production areas meet or exceed Sunrise sanitation and facilities management standards; properly maintain all food production equipment.
  • Maintain proper documentation for food production records and charts are required by regulations and community and division policy.
  • Practice and observe all safety rules and regulations and encourage team members to do so.
  • Assist  supervisor in controlling food costs to meet community and division budgetary guidelines.
  • Prepare correct portioning and plate presentation of all menu items.

 

Illot Suites and Spa                                                                              Cala Ratjada, Mallorca, Spain

EXTERNSHIP – SOUS CHEF                                                               March 2011 – June 2011

  • Prepare complete meals for hotel guests, such as proteins, vegetables, starches, pastries and desserts.
  • Ensure food is held at the correct temperatures according to ServSafe management.
  • Assist the executive chef of all kitchen duties and tasks
  • Refill food and dessert platters as needed.
  • Clean and sanitize all kitchen equipment, tools, and workspace.
  • Communicate and greet the restaurant guests in different languages while working the action/grilling station.
  • Promote positive work ethic and teamwork toward hotel staff and guests.
  • Menu planning with the executive chef and the hotel management.

 

Ruby Tuesday                                                                                     Schaumburg,IL

SHIFT LEADER/BARTENDER/SERVER                                     April 2006 – December 2008

  • Mix drinks for the bar and restaurant patrons ensuring that none were over served to eliminate potential DUI’s.
  • Sanitize silverware, glassware, and bar utensils per health department standards.
  • Monitor/manage inventory which includes restocking fruits, juices, beer, wine, liquor, and supplies.
  • Take customer orders and verified each for accuracy in addition to expediting  food orders to ensure proper serving temperatures were maintained resulting in enhanced customer satisfaction.
  • Close out drawers, compiled detailed daily server reports, check out servers, and deposit receipts into the bank.

 

 

Crestline Hotels and Resorts, Inc.                                                       Chicago,IL

ROOM SERVICE/SERVER                                                                    September 1999 – March 2004

  • Prepare and disassemble breakfast buffet line.
  • Sanitize silverware, glassware, and table décor per health department standards.
  • Greet and seat guests promptly and advise them of potential wait times resulting in enhanced customer satisfaction.
  • Provide prompt room service to ensure proper serving temperatures were maintained.

 

NON-CULINARY EXPERIENCE:

Robert A. Hozman, M.D., S.C.                                                              Skokie, IL

ADMINISTRATIVE/MEDICAL ASSISTANT                                             June 2000 – June 2011

  • Provide prompt and efficient administrative tasks-such as scheduling, patient inquiry, insurance verification, referrals, precertification, medical records, pharmacies, message triage, and billing
  • Greet and escort patients to rooms promoting a warm and friendly environment
  • Assist physician with injections, vitals, EKG, and phlebotomy
  • Work as a team player, preparing exam rooms, replenishing supplies, and assisting staff
  • Train new staff members in proper administrative and medical procedures
  • Purchasing and ordering of office supplies and medical supplies

SKILLS/CERTIFICATIONS/AWARDS:

  • ServSafe Certificate of Completion
  • Cost Control and Purchasing Certificate
  • Managerial and Entrepreneurship Certificate of Completion


 

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