119 Rabbit Road
Port Sulphur, LA 70083

Objective

Seeking an entry-level position that will provide long-term career growth and professional development.

Education

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

• Fourteen months of training in Product Knowledge, Knife Skills, Basic Cooking Theory & Food Science, Applied Food Service Sanitation, Intermediate Cooking Theory & Lab, Culinary Math & English 101, Culinary Arts 101 Lab, Dining Room & Banquet Management, Wine Appreciation, Nutrition, Health, & Wellness, Professional Baking, Culinary Arts 202 Math & English, Culinary Arts 202 Lab, and a 600-hour externship.
• During Intermediate Cooking Lab, worked all positions in CINO's school lunch program: Server, Pantry, Garde Manger, Tournant, Sous Chef, and Executive Chef. Prepared meals for 60 CINO students and staff Monday through Friday.
• Awarded a National Restaurant Association Sanitation Certificate for Safe Food Handling.
• Awarded a Culinary Arts 101 Certificate of Completion in March, 2003
• Awarded a National Restaurant Association Nutrition Certificate for Food Service Professionals.
• Will be awarded an A.O.S. Degree in the Culinary Arts upon course completion.

Aug ??–Jun ?? • Belle Chasse High School, Belle Chasse, LA
High School Graduate

Work Experience

Mar 03–Present • Southern Pride Italian Cuisine, New Orleans, LA
Tournant

• Worked the following line positions: Fry, Grill, Sauté, and Prep at this ??-seat Italian restaurant.

May 02–Present • Chef’s Table Restaurant, New Orleans, LA
Sous Chef / Tournant / Front of the House

• Performed prep work for cooking demonstrations, parties, banquets, special event functions, and daily lunch for this 170-seat fine dining restaurant.
• During CINO's Culinary Arts 101 Lab, worked Pantry, Grill, Garde Manger, Sauté, Expo, and Hot Line stations during lunch from 11:30 A.M. to 2:30 P.M. Monday through Friday.
• Thoroughly cleaned and sanitized all kitchen equipment after use.
• Received, inspected, and properly stored incoming food deliveries
• During Professional Baking worked in the Chef's Table full-service bakery, preparing breads, pastries, and desserts for CINO's school lunch program and the restaurant.
• During Dining Room & Banquet Management, worked the following Front of the House positions: Server, Back Waiter, Host, and Front of the House Manager.
• During Culinary Arts 202 Lab, worked as restaurant Sous Chef, training and supervising Culinary Arts 101 student chefs.

References

Available upon request.