chef

Posted on: 2006-03-20

Elizabeth Ann Lewis 6309 Reedland Street Philadelphia, Pa. 19142 215-724-4692 (215-203-4732) [email protected] Qualifications An Associates Degree in Culinary Arts, where organizational skills and hands-on training is an attribute that I strongly believe in. Preparing Food Products that excite customers that are done from a passion of cooking. Education Graduated West Philadelphia High School 1975 (Diploma) The Restaurant School Philadelphia ,PA Specialized Associates Degree in Culinary Arts (1999) Alabama National Guard September 1991-1994 (honorable discharge) United States Army 1979-1982 Fort Gordon GA (Army Signal Corps School , tactical unit) Transmit and receive messages from both a tactical situation to a fixed station (honorable discharge 1982) Qualifications An Associates Degree in Culinary Arts, where organizational skills and hands-on training is an attribute that I strongly believe in. Preparing Food Products that excite customers that are done from a passion of cooking. Education Graduated West Philadelphia High School 1975 (Diploma) The Restaurant School Philadelphia ,PA Specialized Associates Degree in Culinary Arts (1999) Alabama National Guard September 1991-1994 (honorable discharge) United States Army 1979-1982 Fort Gordon GA (Army Signal Corps School, tactical unit) Transmit and receive messages from both a tactical situation to a fixed station (honorable discharge 1982) Experience: Aug 2007-Present Scared Heart Manor (nursing home) Roundsman- duties include prep cook, dinner cook, breakfast -lunch cook. Prep cook does baking, purees, mechanical softs, all meats and other foods for the breakfast-lunch cook. Dinner cook assists with serving lunch, prepares dinner items, using various methods of cooking, baking, sautee, blanching, etc. Apr 2007-July Jeffery Miller Catering Prepare various food items for different functions, check food for packing out to parties, gathering needed equipment for parties (weddings, receptions, etc) assistant chef, sometimes head chef of a function. Truck driver on occasion, or van driver. Sautee’ grill, fry, bake, butcher meats for different events. Abbraccio Italian Restaurant 2006-2006 Evening chef supervisor, line cook, for sautee’, grill, and pantry, organize and make sure that all parties have food items and are prepared on time for service. Prepare and serve food to order, prep on a daily basis, prepare list of food for the following day to be prepared ie. Soups, special menu’s weekly items, using all forms of cooking, grill, sauté’ baking, roasting Whole Foods Market 2006-2006 Prepare breakfast for hot-bar for customers two days a week, also set-up hot meals for lunch. Prepare special items for the Chef Case. Set-up food items for display (plating and arranging.) Various food techniques, include, grill. Steam, bake, blanch, roast, sautee’, also assist with any customer service that is needed. Frankford Torresdale Hospital (dietary unit) 2003-2005 Prepare Food for Patient consumption using various types of cooking procedures. Baking, sautee’ fry, grilling, and various diets, (soft, renal, no salt) Customer and Employee meals using the basic food preparations in a cafeteria setting HMS School FOR CHILDREN WITH CEBERAL PALSY 2002-2002 Seasonal Prepare and Serve dinner meals to children and staff. Prepare and set-up salads for that daily salad bar. Prepare foods with special details to food allergies. Artman Lutheran Home for Elderly 2001-2002 Prepared and served supper for elderly patients. Special menus (mechanical soft, purees) methods of food preparation. Various food techniques, include, grill. Steam, bake, blanch, roast, saute’, also assist with any customer service that is needed. 2000-2001 LSG SKYCHEF Prepare various meats or vegetable for packers (cycle menu) Prepare and serve breakfast and lunch for employees 1999-2000 Foodsource by Clemens, Bryn Mawr, PA Prepared and displayed hot and cold food for customer purchase. Worked with standard recipes, preparing large quanities of food that used the basic standards of cooking, baking, frying , grilling . Supervised clerks in closing , making sure that all foods were properly wraped, labeled and dated and all area cleaned and ready for next day opening. 1997-1999 THE PHILADELPHIA MUSEUM OF ART Prepared platters for fine dining buffet (The Artist Table). Plated desert and salads Set-up and prepared salads and various foods for that salad bar in the mail cafeteria and food for various functions that was large in volume. Assisted in banquet functions (carving stations, hor’duves stations, platings for special functions and outside private functions) Café, various sandwiches, baked goods) 1998-1999 Philadelphia Flower Show Philadelphia Convention Center ( a broad spectrum of food preparation) Certifications: While attending the Restaurant School 2002 Renewed Sanitation for Safe Serve with Sodexo at Frankford Hospital 1997 Safe Serve (sanitation) 1997 Menu by Management 1997 Nutrition for Foodservice 1997 Received the bronze medal for the fall culinary salon (various pates and terrines) 1997 Received certificate of untiring dedication from the 191st legislative district 1997-1998 Perfect attendance for first and second semester Other Experience Computer knowledge Ameriscribe Management Services (Birmingham , Alabama) Various Law Firms Copier experience Finance department 1987-1989 Wyeth -Ayerst Internationl (keypunched cost of sales reports from various countries) Various temporary jobs with ETC 1985-1987 (University Pennsylvania admissions, Boeing vertol , Wyeth Ayerst international Filming documents and preparing them for microfiche and taking pictures of large industrial maps for microfilm processing Live-in care giver for two elderly persons 1996 in Birmingham, Alabama References Available Upon Request