1. Shavonna Myers
LINE/PREP COOK
Baltimore, MD
shavonna2181@gmail.com - 4432736719
To be an ambitious cook, and continue to express my passion for the culinary industry through my work ethic
and broaden my skills in a fun, team oriented, well-structured learning environment.
Willing to relocate: Anywhere
Authorized to work in the US for any employer
WORK EXPERIENCE
LINE COOK
COASTAL HOSPITALITY - Lutherville, MD - July 2015 to Present
21093
I interact with patients and staff in a well and professional manner and serving them within a adequate time
frame at Johns Hopkins Hospital. I perform several duties to include Saute cook, Grill cook, and Salad bar.
Completing hundreds of orders in one setting daily I work closely with the Executive Chef and help maintain
the production of the company to ensure top public range as an individual and as part of the company. I step
in to help out my fellow employees and fulfill any other duties asked of me by management.
JUNIOR SOUS CHEF
THE OREGON GRILL - Hunt Valley, MD - June 2014 to June 2015
21030
During my time at the Oregon Grill I was promoted to Junior Sous Chef which allowed me to work closely under
the Executive Chef, and sometimes undergo duties of the Sous Chef in their absence. I also filled duties for
Saute cook and Grill cook. Working at this 5 star restaurant has also allowed me to excel in my professional
plating skills. During some of my shifts in was required to take inventory of product at the restaurant as well
as fulfilling my other duties asked of me by management.
SAUTE COOK
THE OREGON GRILLE - Hunt Valley, MD - June 2011 to July 2013
21030
Performed duties as Saute cook, maintaining the station of all meals that needed to be fried. While fried food
station was the last to add their item to the plate, I ensured proper plating to appeal to the eye of the customer
by making sure the plate was presented in a clean and appetizing way. I also fulfilled duties as a Grill and
Broiler cook, and Saucier. I also fulfilled any duties requested of me by management.
LINE/BANQUET COOK
WESTIN HOTEL - Baltimore, MD - March 2009 to August 2011
20745
I worked hard to make sure I upheld the reputation of this upscale, 5-star hotel by maintaining a clean
appearance and a professional demeanor. I worked in direct contact with the guest as a Carver, while on the
meat carving station and learning the preference of the meat the guests preferred, leaving a lasting impression
on each guests. I had responsibility of Grill and Fry cook, as well as Saucier. I performed duties of Garde
Manager, taking inventory of the kitchen and watching over the production of the kitchen while be conscientious
of, and staying within the health guidelines. I also fulfilled any duties requested by management.

2. Housekeeper
Holiday Inn - Aberdeen, MD - March 2005 to May 2008
To clean rooms and all assigned tasks that was given to me. I would take care of all guests needs in a timely
and professional. During my time there I worked closely with head of housekeeping. I was able to improve my
housekeeping skills and moved up to housekeeping inspector.
EDUCATION
High school or equivalent
Aberdeen High School - Aberdeen, MD
1995 to 1999