Chef in Denver, Colorado

Summary of Qualifications Knife skills, Butchering different cuts of meat, Sanitation procedures, Time management , Maintaining a view of the bigger picture. Adventuresome sense of taste, Easy going nature, Great sense of humor Objective and Style Develop skills in fine dining atmosphere. Maintain or improve levels of speed, accuracy, and customer satisfac- tion, while taking opportunities to create and push the boundaries of standard presentation. Favorite Styles: French, Japanese, German, Asian, New Age Focus: Develop Molecular Gastronomy and plating skills Professional Experience Ringling Bros. and Barnum & Bailey Circus Line Cook Touring USA 2015-201... Line cook help in preparation for 350 people daily meals. Inventory and replenishment of stock. Set up and tear down traveling food truck at a new venue every week. Recognized by customers as best cook; voted “Golden Spatula 2015”. Kress Chop House Grill/Line Cook Orlando, FL 2014-201..., Gained experience in a high-end, high-volume a la carte steakhouse, preparing and serving quality steaks, poultry, and a large variety of seafood for up to 300 people each evening. Grill and salty line cook for one year. Organized and cleaned kitchen daily. Virgin Olive Market Bistro Head Chef Orlando, FL 2013-201..., Head chef for one year. Ran daily specials. Prepared daily meat soups, onion soups, and salad vinegars .In charge of stock inventory. Commerce Kitchen Sous Chef Huntsville, AL 2012-201... Prepared fine dining cuisine and designed daily specials. Acted as liaison between head cook, customers, line cooks and servers.. in a timely and safe manner. Ensured that the kitchen staff exceeded Health Department standards of cleanliness. Entertainment Catering Co. Sous Chef Orlando, FL August 2008, off and on fir the last ten years. Catered to entertainment groups and shows on tour, including: Rush, Santana, Less than Jake, Pepper, Little Wayne, and other performers. Designed menus according to the clients’ specifications and taste. Planned and prepared three daily meals for up to 700 people. Cooked a variety of cuisines in different styles; Italian, Japanese, home-style southern cooking, vegan, and much more. Developed presentation and garnishment. Created dining room and dressing room setups. Stocked buses and dressing rooms with snacks and beverages References Keenan Ernde Independent Graphics Designer (407) 95... Michael Magonigle Head Chef, Kress Chop House (808) 26... Cali Kvistad Line Cook, Ringling Bros. (763) 27... Bernis Thornton Phone: (90... Email: [email protected] Website: chefbernis.....