| | | 20,000+ Fresh Resumes Monthly | |
|
|
| |
Click here or scroll down to respond to this candidateSILLER, DONISHA L. (EMAIL AVAILABLE)
Street Address S. Cornell C: PHONE NUMBER AVAILABLE
Chicago, IL Street Address H: PHONE NUMBER AVAILABLE
OBJECTIVE
To secure a position as a cook in one of the most excellent and exceptional food service establishments in the city.
Contribute my culinary talent in preparing outstanding dishes to customers by providing a world-class dining
experience during every visit
EDUCATION
Le Cordon Bleu College of Culinary Arts Chicago
Certificate in Le Cordon Bleu Culinary Arts
Graduation Date: November 2012 Chicago, IL
Certificate in Le Cordon Bleu Baking and Pastry
Graduation Date: September 2014
Associate in LE Cordon Bleu Culinary Arts 2013-2014
Normandy Tech, St Louis, MO, Diploma
COURSE WORK/CURRICULUM/SKILLS
Skilled meat and seafood fabrication as well as proper knife handing techniques
Trained in the classic French technique in preparation of stocks, soups, and vegetables
RELEVANT EXPERIENCE
South Shore Hospital October 2016 Current
DIETARY COOK
Prepare and cook large quantities of food for hospital patient and cafeteria
Monitor use of government food commodities to ensure the proper procedure are followed
Maintain a clean and healthy environment
Mad Social January 2016- September 2016
Kitchen Manager
Supervised and coordinated activities of kitchen workers to prepare and cook food aboard passenger
ship.
Evaluated and solved problems encountered, such as substituting items on menus, reusing cooked
food and reducing excess waste and spoilage.
Measured and mixed ingredients according to recipe, using a variety of kitchen utensils and
equipment, mixers grinders, slicers and tenderizer
Planned sequence and time of cooking operation to meet meal serving hour and reservation
Butchered chicken, fish and shellish
Prepared baked cakes, puddings, and desserts according to recipes
Viand Bar and Kitchen, Courtyard By Marriot Mag Mile, Chicago, IL August 2014-May 2016
Saut, fry, grill cook, Baked, roasted, broiled and steam meat, fish, vegetable and other food. Cut, trimmer and boned
meat prior to cooking. Gave direction for setting up station so that food, garnishes and service equipment were
arranged at serving order. Prepared sauces, dressings pudding, and relished to be served with dish. Prepared, seasoned
and cooked soups, meat, vegetables and desserts. Baking and pastry chef Create Various Flavors sorbet ice cream and
gelato, tempered molded and dipped chocolates, assortment of puff pastry desserts, butter cream and decorated cakes,
gluten free and sugar substituted pastries, pastry preparation for restaurant and banquets.
STK September 2015- May 2016
Baking and Pastry
Measuring flour and other ingredients to prepare batter, dough, filling and icing using scale and graduated
containers.
Prepared assorted bakery items in alliance with recipe instructions and measurements placing dough in pans
molds, or sheet, and baking dough in oven. Measuring flour and other ingredients to prepare batter, dough,
fillings and icing using scale and graduated container.
Bake many items accordance to set recipes. Make specialty breads, cakes and cupcakes
Prepared and cooked ingredients for pie fillings, puddings custards, and other desserts.
Shaped dough for cookies, pies and fancy pastries, by hand or using pie dough roller and cookie cutter.
Deleece Restaurant, CHICAGO, IL April 2014- September 2014
Lead line cook, Various station such as grill, saute, daily preparation for service
Butcher and the Burger 10/2013 to 02/2014
Line Cook Chicago, IL
Jewel Catering Chicago, IL 09/2013 to 02/2014
Line cook
Quay, Chicago, IL
Line Cook 06/2013 to 10/2013
Prepare all food items in a hygienic and timely manner
Set up location in line with restaurant guidelines
Clean and maintain service station
Assist with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas
Follow recipes, piece controls and presentation specifications as set by the restaurant management
Restock all items as required throughout shift
Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager
Cooked Breakfast maintain two minute waiting ticket
Slurping Turtle , Chicago, IL 12-2012 to 08 to 2013
Line cook
Responsible for the daily preparation of food items in the pantry, fry, grilling, and/or stations or
other areas of the kitchen.
Sauted seafood and different proteins
Working wok stir frying, fried rice, steaming poaching
Set up stations according to restaurant guidelines.
Prepared all food items as directed in a sanitary and timely manner to over 125 patrons daily.
Followed recipes, portion controls, and presentation specifications meticulously as set by the
restaurant.
Restocked all items as needed throughout shift.
Cleaned and maintained station in practicing good safety, sanitation and organizational skills.
Performed additional responsibilities, although not detailed, as requested by the Chef, Sous Chef
or Kitchen Manager
Grilling a variety of proteins
Soldier Field
Line cook 08-2012-
03 to 03-2013
Personal Grilling station
Maintaining a clean area
Interacting with costumers
Sammys Grill, Chicago, IL 08-2012 to 11-2012
Externship
Line cook
Prepared vegetable, meat
Prepared soups and stocks
Line cook, beef and poultry, saut
Maintained a clean and sanitary environment
McDonalds 600 E Grand Chicago, IL
Cashier 05- 2008 -10-2009
Train new employee on quality and cleanliness
Responsible for reconciling cash drawers
Track and order inventory on daily weekly and monthly basis
Responsible for opening and closing the restaurant
Provide assistance in preparing deposits
Supervise frontline staff and kitchen crew
CERTIFICATION/AWARDS
Servsafe certificate of Completion
State of Illinois Department of public Health Food Service Sanitation Managers Certification
|
