Objective

Seeking an entry-level position in your establishment where my culinary skills, training, and education will contribute to your success and provide long-term career advancement and professional development.

Education

Sep 02–Present • Culinary Institute of N.O.(CINO), New Orleans, LA
Culinary Arts 202 (CA-202)

• Fourteen months of hands-on training in Knife Skills, Product Knowledge, Basic Cooking Theory & Food Science, Applied Food Service Sanitation, Intermediate Cooking Theory & Lab, Culinary Math & English 101, Culinary Arts 101 Lab, Wine Appreciation, Nutrition, Health, & Wellness, Dining Room & Banquet Management, Professional Baking, Culinary Math & English 202, Culinary Arts 202 Lab and a 600-hour Externship.
• During Intermediate Cooking Theory Lab, worked all positions in CINO's school lunch program: Garde Manger, Tournant, Grillardin, Saucier, Sous Chef, and Executive Chef. Prepared approximately 55 meals each day from Monday to Friday for CINO students and staff.
• Will be awarded an A.O.S. Degree in the Culinary Arts upon course completion.

Work Experience

Jul 02–Present • Chef's Table Restaurant, New Orleans, LA
Line Cook

• Performed prep work for cooking demonstrations, special event banquets, daily lunch, and evening dinners at this 170-seat fine dining restaurant.
• During Culinary Arts 101 Lab, worked the following positions during lunch from 11:30 A.M. to 2:30 P.M. Monday through Friday: Pantry, Sauté, Grill, Fry, and Expo.
• As part of CINO’s externship program, worked as server and back waiter for evening functions, serving and bussing tables for Elderhostel Tour Groups, private banquets, and wedding rehearsal dinners.
• As part of CINO’s externship program, worked all evening stations in the kitchen where needed for Elderhostel Tour Groups, private banquets, and wedding rehearsal dinners.
• Represented the Culinary Institute of New Orleans, LLC at Audubon Institute's black tie gala, Celebration In The Oaks, serving the Chef's Table signature dish (Lobster Bisque) to 500 guests.
• Represented the Culinary Institute of New Orleans, LLC at Audubon Zoo's Zoo-to-Do, serving Oyster Rockefeller Soup to Audubon Zoo patrons.
• During Professional Baking worked in the Chef's Table full-service bakery, preparing desserts and breads for CINO's school lunch program and the restaurant.
• During Dining Room & Banquet Management performed the duties of Server, Back Waiter, Hostess, and Front of the House Manager.
• During Culinary Arts 202 Lab worked as restaurant Sous Chef, training and supervising Culinary Arts 101 student chefs.

Sep 99–Present • Metairie Cleaners, Metairie, LA
Executive Chef

• Responsible for handling of customer garments, payments, inventories, and troubleshooting.
• Worked various positions at this establishment with over 6000 customers.

Career Summary

Although I have over six years of customer service experience (Metairie Cleaners from 1999 to the present, First Data Corp. from 1997 to 1998, Gulf Coast In-Home Care from 1995 to 1996, & Pensacola Civic Center for 6 months in 1995) & six years of janitorial experience (Advanced Nail Concepts from 1991 to 1997), my true desire is to pursue a culinary career. My decision to attend Culinary School demonstrates my desire and resolve to succeed as a professional chef.

Awards

• CINO Knife Skills Student of the Month for September, 2002.
• CINO Basic Cooking Theory & Food Science Student of the Month for September, 2002.
• CINO Sanitation Student of the Month for October, 2002.
• CINO Intermediate Cooking Theory Student of the Month for November, 2002.
• CINO Intermediate Cooking Lab Student of the Month for November, 2002, January, 2003, and February, 2003.
• CINO Culinary Arts 101 English Student of the Month for February, 2003.
• CINO Culinary Arts 101 Math Student of the Month for February and March, 2003.
• CINO Dining Room Management Student of the Month for March, 2003.
• Culinary Arts 101 Certificate of Completion in March, 2003.
• A National Restaurant Association Sanitation Certificate for Safe Food Handling.
• A National Restaurant Association Nutrition Certificate for Food Service Professionals.
• A Certificate of Merit for participating in breakfasts and lunches at City Hall for the Mayor of New Orleans, the Honorable C. Ray Nagin.

References

Available upon request.