Ray Dowling


        I am seeking employment in a team orientated environment where job advancement is offered. I am described as a highly motivated self-efficient leader who possesses a thirst for the education and criticism needed in the culinary field. Thirteen years in this field I have made myself very effective in all areas of the kitchen. I am also an effective role model for my other fellow co workers always demostrating professionalism. Since 2001 I have been developing and perfecting my other abilities such as landscaping, home renovation(various types of construction)and web-development.Upon interview I will be able to list more details of related work abilities and history.

Work History

Work History
Jun 2010 - Oct 2010

Crew Member

All My Sons Moving Co

Basic job description was to assist and move customer from one location to another while maintaining team leadership and professionalism.

Mar 2008 - May 2010


Balter Cleaning services

This was a job that consisted of various job descriptions and duties.Some were painting, powerwashing, detail cleaning of interior and exterior of cliets residence,construction if needed and any other request made by the customer. In many aspects I was and still am considered be very helpful and handy to have around.

Feb 2007 - Mar 2008

Line Chef/ Training Assistant Kitchen MGR

        I was able to work in all areas of the kitchen, assisting others when needed while trying to make management's job easier. Through that process I obtained extensive knowledge in training for the Assistent Kitchen Manager position. I was a very effective line chef for the Outback, and obtained excellent communications and leadership skills that I will bring to the table at my new employer.

Mar 2006 - Jan 2007

Line Chef

            Basic job description was to set up the line in preparation to maintain a strong night of production. I also worked the grill position while assisting others in any other station needed. I gained extensive knowledge working with high end steaks and seafood. At this restaurant I was to clean and cut all steaks to order while maintaining proper temp and portion cost on all steaks. This was a mutually enjoyable experience, during which time i was able to gain much knowledge that will be useful to me during the progression of my career.

Aug 2005 - Feb 2006

Line Chef

Spoto's Oyster Bar

                      At this three star seafood establishment I gained extensive knowledge in all aspects of preparation and cooking styles with varation of seafood entrees, pasta dishes including a large selection of special offerings. I loved this experience with Executive Chef Marcus because he trained me in the food safety aspect of food service including but not limited to sanitation laws and temps while working with an assortment of seafood. I became knowledgeable and strong in assisting in all areas of the kitchen.


1994 - 1995


Professional Bartending School of WI



Landscaping/ maintaince


Saute Grill Prep Food cost control Product ordering Sanitation Laws Scheduling leadership (professionalism) Teamwork

Computer and internet

E-Commerce (web-marketing) Web- Development.(web-site designer).....Website I built.. http://www.yourseasideinn.com Photoshop-illustrator Digital Photography.My Website(still working on).. http://www. wix.com/dayillusion/digitalcameraproductions Most Computer Applications I can work. Videographer Edit and publish designer Just ask and I'll let you know if I can do it..    


Jan 2012

Safe Staff Certified