Resume

Available in Google Docs

Bryan Angelo

Bryan.Angelo@gmail.com

Education:

Johnson & Wales University Providence, RI

Associate in Science, Culinary Arts Candidate (Nov 2011)

S.H.A.R.P. Honors Program – Current GPA 3.9

 

Sam Houston State University Huntsville, TX

Bachelor of Science in Industrial Technology 8/1998 to 12/2001

GPA 3.33

 

Employment History:

 

Line Cook Hemenway’s Seafood Grill & Oyster Bar 121 South Main, Providence, RI – 8/2011 Current

  • Prepare fresh local seafood dishes for a high volume establishment.
  • Perform on Ovens/Steam station.
  • Prepared station shift supplies, vegetables, breads, sauces, and proteins.
  • Ensure quality control for prepared food
  • Responsible for food safety and HACAP guidelines on shift
  • Perform proper sanitation during and after shift

 

Banquet Cook La Lorretta Lake Resort – 1 Del Lago, Montgomery, TX -6/2011 8/2011

  • Produce buffet style cuisine for the hotel dining room and events
  • Perform on Hot Apps, Cold Apps, Grill/Meat stations in the resort’s la carte kitchen
  • Ensure quality control for prepared food
  • Responsible for food safety and HACAP guidelines on shift
  • Perform proper sanitation after shift

 

Line Cook Ardeo at Waterplace 1 Union Station Providence, RI – 1/2011 6/2011

  • Produce classic Mediterranean menu items for 40-60 covers per shift
  • Perform on Hot Apps, Cold Apps, Grill/Meat stations in an a la carte establishment
  • Prepared shift supplies, vegetables, breads, dough’s, herbs and proteins for pizza, cold apps, grill, hot apps, and sauté stations
  • Ensure quality control for prepared food
  • Responsible for food safety and HACAP guidelines on shift
  • Perform proper sanitation after shift

 

Line Cook Poluffes Cup and Saucer 254 Main Pawtucket, RI – 10/2010 1/2011

  • Produced traditional American breakfast and lunch menu items in a simple line type kitchen in an a la carte diner
  • Prepared shift supplies for kitchen
  • Ensure quality control for food in kitchen
  • Responsible for food safety and HACAP guidelines on shift
  • Perform proper sanitation after shift

 

Memberships & Certifications:

ServSafe – Alcohol – National Restaurant Education Association – 3/2011

Food Safety Manager Certification – National Registry of Food Safety Professionals – 2/2011

Certified Dining Room Associate – Federation of Dining Room Professionals – 1/2011

Certified Associate Wine Steward – Federation of Dining Room Professionals – 1/2011

Member – American Culinary Federation – 2/2011

Member – Culinary Special Functions Club – Johnson & Wales Providence

Member – Bacchus Wine and Spirit Tasting Club – Johnson & Wales Providence

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