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Summary

  • Skilled culinary professional with broad experience in Italian cuisine, buffet and fine dining experiences.
  • Artistic menu design utilizing seasonal products. Exhibit a unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills.
  • Customer focused in preparing exquisite dishes to accommodate any dietary need and committed to creating memorable dining experiences.

Culinary Background

2014-092017-01

Line cook

Cottage Cafe

Responsibilities include stocking of line stations, going over specials with head chef and executing said specials. Working with other team members to make sure orders go out in a timely fashion. Cleaning and maintaining of equipment. Making sure cleaning of kitchen is properly completed at the end of shift. 

2016-042016-08

Line cook

Bethany boathouse

Responsiblities included preparing and cooking of menu items, putting truck orders away and rotation of stock. Helping other team members when needed. 

2000-052014-08

Sautee and salad chef

Aldos Ristorante

Responsibilities included coming up with salad specials and original recipes for dressings. Executing sautee and dinner specials on the weekends in which i prepared and stocked foods for specials and also cooking of said specials. Cleaning and maintaining of equipment and stations. I also was responsible for putting truck orders away and rotating stock to insure the oldest product was put to use first. I also had responsibilities in making of an array of desserts which included preparing and stocking of desserts.

1997-052000-04

Supervisor, linecook, delivery driver

Y-not pizza

I was responsible for preparing foods including pizzas subs and dinners. I also had to make sure every employee was doing the job that was expected of them and to the standards that the owners upheld. I maintained and cleaned equipment to ensure they were working properly. I had the responsibility of ordering produce to keep in stock and placing orders for chemicals to Ecolab. I also took deliveries to customers when we were short handed, or if there was an overabundence of orders. 

CULINARY ACUMEN

Intimate dining

Fine Dining

Creative Menu Development

Management

Cost Containment

Special Event Planning

Safety & Sanitation

Quality Control

Inventory & Purchasing

Guest Relations

Education

1992-091995-06

High school diploma

Princess Anne high school

Graduated high school with diploma

2002-022003-08

Degree in Automotive Technology

Advanced Technology Institute

18 month program in which i learned how to fix and maintain motor vehicles. Breakdown and rebuild of engines. Replacing brakes and rotors. Electrical troubleshooting and repair. Exhaust systems. Alternative fuels such as hybrid vehicles and compressed natural gas systems. 

References

Jim Farsi- owner and proprietor of Aldos Ristorante

Aldos Ristorante- 1860 Laskin Road Virginia Beach Va 23454

Phone number- 757-491-1111

Shuan Fleck- head chef of cottage cafe

Cottage Cafe- 33034 Coastal highway Bethany beach DE 19930

Phone number- 302-539-8710

Gary Tinklepaugh Sr.

Father- Works for Ecolab and has seen my growth in the restaurant business 

Phone number-1-757-576-9673