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12:27 - Monday, Feb. 23, 2009
2nd entree, help with resume (re-ZOOM!)
2nd entree of de day, dooh dah, dooh dah!

well, i just sent off my re-ZOOM! (resume) to 6 more joints in the area, lets see who calls!

i beefed up the re-ZOOM (resume) a lil bit, im NOT GOOD at all this re-ZOOM bizness, perhaps if i post it here, you folks can take a gander at it, and critique it, and make suggestions to make it better? wanna give it a whirl?
here it is!

hello,
my name is art, and i am responding
to your ad in craigslist. please find attached here my resume,
I am in the market primarily to seek employment as a breakfast cook, but i am willing to take on any position in the restaurant.
in my previous jobs, i demonstrated ability to maintain a good plate presentation
to the customer in a timely and efficent manner; i adhere very strongly to maintaining
a clean and sanitary enviroment, preventing food borne illnesses, and have taken serve safe
courses in the past. i get along well with others, and am easy going in nature; but when its time to work, its time to get busy to satisify the customer, i strongly believe that the customers needs come first and foremost, and i strive to maintain a highly professional environment to meet each customers needs, so that customer will return again. i have over 30 years in the food service industry, beginning in the United States Navy as a cook aboard the U.S.S. America, and then at the Philadelphia Naval Shipyard.
thank you,

Art
address and fone number goes here
[email protected]


Objective

To obtain a position as a line cook, preparing breakfast and lunch. But willing to take on any position in the kitchen area.
Work Experience
prep cook / line cook
4/2007 - 8/2008 Longhorn Restaurant, tombstone, az
� prepared food items in bulk for use on the line, chili, enchiladas, deep dish apple pies, meat loaf, chimichangas, taco shells, tostata shells, sliced roast beef, sliced and diced onions and tomatoes, boiled eggs, smoked beef and pork ribs, cut steaks by hand for use on the line; assisted the head cook in other food prep as needed. maintained cleanliness of work areas, swept and mopped floors and removed refuse as needed. assisted on line cooking menu items to order according to company standards
line cook 1
3/2006 - 4/2007 old faithful inn, yellowstone NP, montana
� prepared breakfast and lunch menu items to order according to company standards. set up line for the day, High volume restaurant cooking. Prepared scratch soups. Operated smokers, tilt skillets,
large steamers, and grill and saut� stations..Closing duties included
maintaining kitchen equipment and cleanliness of kitchen. Maintaining prep and stock levels.
11/2000 - 3/2006 fitzgeralds hotel and casino
Coordinated food orders between stations and food servers.
Set up and maintain stock of food preparation line.
Prepared foods in accordance with working menus and recipe cards.
Assisted in directing and correcting the presentation and portioning of food.
Prepared ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste. assembling and refrigerating cold ingredients all in a timely manner.
Prepped all fruits and vegetables, bacon and sausage needed for next morning's breakfast.
Dated all food containers and rotate as per standards, making sure all perishables are kept at proper temperatures.
After breakfast cleaned and sanitized the front line and prepared for lunch menu.
Maintained the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and safety regulations. Maintain cleanliness of the kitchen.
Performed other duties as assigned.
Education
7/1976 - 9/1976 us navy culinary school, memphis, tn
� Vocational

� U.S.Navy 'A' School, required training to obtain rating
Languages
� English (Fluent - Full Knowledge)

welp, what say ye? after reading this stuff, would ya hire me? cmon, hire me i needa job! seriously, though, you out there who might be pros at this, what do you think? i'll take any and all suggestions!!!
THANKS,
your pal,
art!

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