Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, salamander, stoves, ovens, Hobart, broiler and pizza oven.
Ensuring the highest quality food is properly prepared by adhering to prep lists and PAR guidelines.
Preparing a variety of food with different methods of preparation and using a variety of knives, tools and equipment.
Cooperative and positive attitude, organizational and time management skills, understanding of menus and the ability to contribute new ideas if required, understanding of food sanitation and cooking temperatures.
Following company safety and sanitation policies and procedures.
Hazard analysis and critical control points trained (HACCP).
Communicating clearly and respectfully with Managers and Team Members.
Colorado State Serve-Safe Food Handler trained.
Arizona food handlers card
Knowledge of foodborne illness and food handling procedures.
Knowledge of time & temperatures requirements.
COOKING & CATERING EXPERIENCE
I've had the pleasure of of cooking in Arizona, Colorado, Montana, Alaska, California, Australia & Mexico. My last culinary position held was sous chef, prep-line-catering cook for Spectra at the Budweiser Events Center under Chef Marco Olivo. http://www.budweisereventscenter.com/food-beverage/catering/ The Budweiser Events Center at the Ranch, located in Loveland, Colorado, is a 7,200 seat multi-purpose venue. I refer to the catering and cooking responsibilities here as "COMBAT CATERING". On a busy day we could have large events occurring in the Expo Hall, Equine Center and a hockey game in the main Events Center at the same time.
PERSONAL & PROFESSIONAL REFFERENCES
Robert Acken, land surveyor Tucson, 520-631-9088
Nancy Reid, Tucson local 53 yrs. 520-328-7074
Norm Olson, computer tech support 520-850-3386
Mark Howell, chef spectra, ft. Collins 970-3051571