Shanequa Hayes

  • Chicago IL
Shanequa  Hayes

Line Cook


I attended Robert Morris University in Chicago, Illinois where I majored in Culinary Arts. After completion, I received my Associate of Applied Science Degree. With this degree, I have been able to experience many different opportunities that I never knew I would encounter. Catering has been my passion for years now, in which I enjoy knowing customers are consuming and loving what I prepare. My career goals are to work my way up from being a line cook in established catering facilities, to a catering assistant, and eventually a catering coordinator. 


Sep 2011 - Nov 2013

Associate of Applied Science Degree

Robert Morris University Illinois
Major: Culinary Arts

Work History

Work History
Jun 2014 - Present

Line Cook

The Montgomery
Responsible for preparation of menu items: appetizers, salad, and dinner
Responsible for production and plating of menu items: appetizers, salad, and dinner
  • James Beard Foundation
  • Chicago Gourmet
Apr 2014 - Jun 2014

Line Cook

Bullpen Staffing
Responsible for preparation, production, and presentation of menu items
Jun 2013 - Apr 2014

Garde Manger Cook

GT Fish & Oyster
Responsible for preparation of garde manger cold station
Responsible for proper cooking of seafood
Responsible for great presentation with raw seafood
Sep 2012 - Jun 2013

Prep Cook

The University Center
Responsible for setting up salad station before service
Prepared special salads by following specific recipes
Rotated through stations: desserts, flat bread, grill, fryer and soup and salad
Responsible for proper break down and storage of items after service


2011 - 2016

ServSafe Sanitation License

National Restaurant Association
2015 - 2018

State of Illinois Food Handler Certificate

National Restaurant Association/ ANSI
2015 - 2018

City of Chicago Food Handler Certificate

National Restaurant Association/ ANSI

Controlling Foodservice Costs Certificate

National Restaurant Association

Customer Service Certificate

National Restaurant Association

Purchasing Certificate

National Restaurant Associtaion





Knowledge on food safety and handling procedures as well as sanitation 


Committed to quality food for the customers as well as service


Well-versed in cleaning work areas, equipment, utensils, dishes and silverware


Skilled in proper seasoning and cooking extensive range of foods, including appetizers, salads, and entrees

Food preparation

Ability to prepare food ahead of time and correctly, and properly garnish and arrange foods


Ability to motivate myself to work harder


Ability to remain organized throughout the day

Knife skills

Obtain a good set of knife skills as far as cutting, slicing, dicing, chopping, etc.


Able to work in a team environment ans take direction as well as giving when needed and appropriate