1. Allan w. Cooper
8111 cedarview dr.
San Antonio, TX 78213
210-685-7112
Objective
Highly motivated Culinary Artist seeks fast-paced high volume Sous Chef position
Skills and Abilities
Excellent ability to multi-task in a fast paced environment
Extremely motivated towards success
Strong problem solving ability
Excellent work ethic
High moral standards
Highly responsible
extremely dependable
Always respectful and compassionate
Works well under pressure individually and as part of a team
Incredibly confident
Strong Ability to understand complex situations
Excellent communication skills
Education
Robert E. Lee
High School
graduated w/ high school deploma
Employment History:
Levy Restaurants- culinary supervisor October 2010-present San Antonio, TX
● Oversee/produces the production and execution of banquets, major sports events and large
group events on the property
● Use leadership skills to help provide an excellent service in every area when needed
● Work cooperatively with multiple cultural backgrounds
● Work creatively in an environment with limited resources
● Work independently as well as cooperatively with culinary team to prepare product for service
● Effectively handled a medium to high volume of hot food orders from sauté and grill stations
● Efficiently able to determine course time frames as well as fire times
● Developed and executed unique recipes using a variety of ingredients and cooking techniques
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2. cheesecake factory –2008-2010-Line Cook san antonio,tx
● Executed a la carte line with average of 350 covers a shift.
● Worked independently as well as cooperatively with culinary team to prepare product for service.
● Effectively handled a high volume of hot food orders .
● Efficiently able to produce food in a timely manner.
● Maintained a clean work station
● executing recipes for menu items using a variety of ingredients and preparation methods
pei wei asian dinner 2005-2008-line cook
● Worked independently as well as cooperatively with culinary team to prepare product for service
● Effectively handled a medium to high volume of hot/cold food orders from wok and pantry stations
● Efficiently able to execute courses in a timely matter
● Successfully communicated with guests while working action stations for busy open kitchen.
● able to execute unique recipes using a variety of ingredients and cooking techniques for daily orders.
● Effectively communicated and troubleshoot problems when needed.