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Taylor Adams (802).356.6330 taylor.adams@student.neci.edu I am looking to further my culinary knowledge and experience through a 700 hour paid internship between the months of July and December 2012. Education: Woodstock Union High School Graduate of 2007 New England Culinary Institute Class of 2013 Job experience: Simon Pearce Restaurant June 11’ to Jan. 12’ Quechee, VT Dishwasher/Prep Cook ã washed dishes keeping up with incoming dirty plates through lunch service making sure the dish area
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  Taylor Adams   (802).356.6330   taylor.adams@student.neci.edu   I am looking to further my culinary knowledge and experience through a 700 hour paid internship between the months of July and December 2012. Education: Woodstock Union High School Graduate of 2007New England Culinary Institute Class of 2013 Job experience: Simon Pearce Restaurant June 11’ to Jan. 12’    Quechee, VT Dishwasher/Prep Cook    ã washed dishes keeping up with incoming dirty plates through lunchservice making sure the dish area was never backed up ã prepped various vegetables, fruits and meats for both lunch and dinner service alike as well as filleting and de-boning salmon ã successfully preparing our famous cheddar soup as well as the soupdu jour like butternut squash and curry cauliflower soup along withmany others ã worked my way up to salads and desserts within a month, by 3 monthswas working the fry station prepping and serving sesame chicken,calamari salads, quiches and fries for hot sandwiches and burgers ã swept the entire kitchen floor every half hour during service and tookout and replaced all garbage bags, swept, mopped at the end of service to maintain a sanitary working environment ã cleaned and sanitized the downstairs prep room kitchen by myself after the dinner crew left to start service  Au Bon Pan (of good bread in french) at Dartmouth Hitchcock Medical Center Jan. 11’ to May 11’     All night Sandwich and Salad maker    Lebanon, NH    ã worked the 3rd shift mass producing 6 designated salads and 3 hotsandwiches for the following day ã made cold and hot sandwiches alike to order for customersbecame a quick producer of multiple orders at a time, customers tended tobe doctors and nurses in a rush back to their duties ã kept the drink cooler stocked throughout the night and made sure thecoffee never got beyond half empty before making a backup batch ã I have experience operating a cash register and documenting sales at theend of the night    Salt Hill Pub Jan. 10’ to Dec. 10’    Hanover, NH    Waiter    ã front of the house table service ã expediting hot food as it come out of the window, putting lettuce,tomatoes, onions and pickles on burgers, dressing the seafood disheswith lemons and homemade remoulade sauce ã plating all desserts to order  ã running other waitstaff members food to their designated tables ã swept and mopped the dessert area in the kitchen every night after service Shepard’s Pie on the Green April 09’ to Oct. 09’    Quechee, VT    Dishwasher/ Prep Cook    ã kept up with the dish area during breakfast and lunch service without thebenefit of an electric powered dishwasher  ã prepped lasagna(veggie, meat, and Tuscan Chicken), macaroni andcheese, shepherds pie in whole hotel pans ã baked chicken in buffalo seasoning for the chicken burritos ã made soft serve ice cream in the summertime for the kids ã maintained dining room and kitchen cleanliness throughout the course of the day   Sports: I played competitive hockey for 12 years up through highschool and played football from 4 th grade through 12 th. Skills: Team player, quick learner, accountable, reliable, leader,organized.
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