Israel Collazo sous chef resume
PROFILE
Contact information
Cell------------- Email- ------------
line cook, Watermark Grille- August 2018- present
My position at the Watermark entailed an average 50 hour work week. The job included coming in at 1 every day to get the line set up and ready by the time the restaurant opened at 4. From 4 to close I worked mostly as the sauté chef, but also took on grilling and fry stations. Currently employed
kitchen manager, tacos and tequila cantina Naples, fl —
august 2017- august 2018
I was in charge of food orders/inventory nightly prep list. I managed a team of about 30 kitchen employees. I was responsible for making schedules around individual availability. Responsible for all food being put out at a timely manner with great quality. Reason for leaving: better job opportunity
line cook, midtown bar and grill - January 2017- July 2017
Mostly a grill/ flat top position. Prepared prep line prior to service. I was responsible for having foods up in timely manner and meeting excellent quality standards. Responsible for protein preparation- dry aging steaks as well as filleting and portioning fish. Reason for leaving: out of business
EDUCATION
Currently enrolled in the Lorenzo Walker Technical College culinary hospitality course. I am anticipating graduation in Spring 2019 after completing a co-op semester.
SKILLS
Very skilled in every station of a kitchen, including but not limited to managing and running team captain positions. I have had a great deal of experience and have worked under highly experienced chefs and I am very comfortable adapting to new environments I also speak and am very fluent in both Spanish and English.
PROFILE
Contact information
Cell------------- Email- ------------
line cook, Watermark Grille- August 2018- present
My position at the Watermark entailed an average 50 hour work week. The job included coming in at 1 every day to get the line set up and ready by the time the restaurant opened at 4. From 4 to close I worked mostly as the sauté chef, but also took on grilling and fry stations. Currently employed
kitchen manager, tacos and tequila cantina Naples, fl —
august 2017- august 2018
I was in charge of food orders/inventory nightly prep list. I managed a team of about 30 kitchen employees. I was responsible for making schedules around individual availability. Responsible for all food being put out at a timely manner with great quality. Reason for leaving: better job opportunity
line cook, midtown bar and grill - January 2017- July 2017
Mostly a grill/ flat top position. Prepared prep line prior to service. I was responsible for having foods up in timely manner and meeting excellent quality standards. Responsible for protein preparation- dry aging steaks as well as filleting and portioning fish. Reason for leaving: out of business
EDUCATION
Currently enrolled in the Lorenzo Walker Technical College culinary hospitality course. I am anticipating graduation in Spring 2019 after completing a co-op semester.
SKILLS
Very skilled in every station of a kitchen, including but not limited to managing and running team captain positions. I have had a great deal of experience and have worked under highly experienced chefs and I am very comfortable adapting to new environments I also speak and am very fluent in both Spanish and English.