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RssChef or Head Cook

Patrick Paul Joshua 10521 Flintwood Ave. Baton Rouge, Louisiana 70811 231-747-4530 225-774-0546 ppj3764@yahoo.com Objective: A challenging career as a chef or cook. Summary: Profoundly creative, innovative and self motivated Chef or Cook with huge background assisting management of food service department; overseeing menu and food preparation and insuring excellent customer service. Summary of Qualifications: * 25 years experience * Strong ability to communicate effectively to all levels of staff. * Sound up to date knowledge of Food Safety Guidelines, environmental codes, local, state and federal guidelines. * Excellent organizational and communication skills. * Uncommon skill in all technical and sanitary aspects of food preparation and presentations. * Remarkable ability to stand for long lengths of time. * In-depth ability to lift up to 50 pounds of product. Experience Amtrak Chicago, IL Chef 02/1994 to 04/ 2009 • Executed daily operations of all meals served during 4 to 6 day trips. • Supervised, coordinated and participated in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in a restaurant. • Estimated food consumption and requisitioned or purchased foodstuffs. • Received and examined foodstuffs and supplies to ensure that quality and quantity met established standards and specifications. • Trained and managed 5 cooks and achieved significant improvements in their productivity. • Measured and mixed ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers and tenderizers. • Supervised 5 employees, scheduled work hours, resolved conflicts, determined salaries. • Determined time and sequence of cooking operations to meet meal-serving hours. University of New Orleans New Orleans, La Chef 03/1989 to 02/1994 • Supervised, coordinated and participated in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in a restaurant. • Estimated food consumption and requisitioned or purchased foodstuffs. • Received and examined foodstuffs and supplies to ensure that quality and quantity met established standards and specifications. • Checked thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles. • Baked, roasted, broiled and steamed meats, fish, vegetables and other foods. • Successfully managed a 5 person team serving students at the University of New Orleans. • Carved meats, portioned food on serving plates, added gravies and sauces and garnished servings to fill orders. New Orleans Hilton Riverside & Towers New Orleans, La Line Cook 02/1985 to 03/1989 • Assisted workers engaged in preparing foods for the restaurant. • Washed, peeled, cut and seeded vegetables and fruits. • Cleaned, cut and ground meats, poultry and seafood. • Stirred and strained soups and sauces. • Weighed and measured designated ingredients. • Stored foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. • Segregated and removed garbage. • Preparation for Buffet •Worked sauté, fried and boiler stations and expedited food. Education University of Southwestern Louisiana Lafayette, Louisiana 08/1982 to 01/1985 L.B. Landry Senior High School New Orleans, La Diploma 1982 References: Available upon request

Chef or Head Cook

Baton Rouge, LA

About Me

Industry:

Travel, Hospitality & Restaurant

Occupation:

Chef or Head Cook

Ideal Companies:

Hotel Hospital Restaurant
 

Education level:

High School/GED

Will Relocate:

No

Location:

Baton Rouge, LA

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