Raymond Dowling

  • Port St. Lucie US-FL
Raymond Dowling

Summary

                I am seeking employment in a team orientated environment where job advancement is offered.I'm described as a highly motivated self efficient leader who thirst for the education and criticism in the culinary field. Thirteen years in this field I have made myself very effective in all areas of the kitchen. I also try to be an effective role model for my other fellow coworkers demonstrating professionalism.

Work History

Work History
Jan 2008 - Feb 2009

Line Chef / Training AKM

Outback steakhouse

              I was able to work in all areas of the kitchen, assisting others when needed while trying to make managements job easier. Through that process I obtained extensive knowledge in training for the Assistant Kitchen Manager position but due to the lack of business I was relieved of my position.  I was very effective line chef for outback , and obtained excellent communication and leadership skills and that I will bring to the table at my new employer.

Feb 2008 - Nov 2008

Line Chef

III Forks

                Basic job describtion was to set up the line in preperation 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 in high end steaks and seafood. At this restaurant i was to clean and cut all steaks to order while maintaining proper temp on all steaks.This was a great experience until they fired my Executive Chef who made me promises that weren't followed through when he left.

May 2007 - Jan 2008

Line Chef

Spoto's oyster Bar

                At this wonderful seafood establishment I gained extensive knowledge in all aspects of preperation and cooking styles with a variation of seafood entree's, pasta dishes to delicious seafood specials.I loved this experience with Chef Marcus cause he trained me in specfic sanation laws and temps while working with an assortment of seafood. I became knowledgable and strong in assisting in all areas of the kitchen.

Mar 2006 - Apr 2007

Line Chef

Brio Tuscan Grill

            At this establishment I had the privilege of working with some amazing chefs who taught me an assortment of different cooking styles and some efficient ways of maintaining a proper kitchen.    

Education

Education
2000

Diploma

Professional Bartending School Of WI
1992 - 1995

Deploma

Oak Creek High

Skills

Skills

computer science & technology