Documente Academic
Documente Profesional
Documente Cultură
Objective: Ambitious and motivated student of the New England Culinary Institute, currently pursuing a Culinary
Arts degree seeking to learn and grow through a 700 hour internship. With 5 years of kitchen experience in a
restaurant setting, I am eager to learn new cuisines and techniques.
Key Qualifications
Culinary Skills
Skilled in preparing, and cooking a wide range of foods including, brunch, soups, salads, and entrees
Hands-on experience in roasting, grilling, boiling, saut, and frying meats, fish, vegetables and other foods
Skilled in filleting and portioning fish, meats, and protein
Major Accomplishment
Work Experience
Cook-The Galleon | June 2015- Oct 2015
Help the chef create daily specials
Worked garmo, grill, and some saut
Made sure all prep was fresh and up to par
Break down lobsters, Mahi, wahoo, and tuna
Clean filet mignon
making desserts
make staff meal
Responsible for breaking down the line and maintaining a clean kitchen
Tested & monitored food quality to verify they have been cooked adequately
Executed and expedited food to the window in timely fashion
Maintained cleanliness at station throughout service
Practiced proper sanitation and clean up procedures at end of shift
Education
New England Culinary Institute | Oct 2014 present
Associate of Occupational Studies in Culinary Arts
Montpelier, Vermont
St. Croix Educational Complex High School | Aug. 2010- Jun 2014
Basic Secondary Education
Complete the Green Chefs, Blue Ocean Online Sustainable Seafood Course
Online