Aaron Wills Wimberly

• Was part of each department in hotel
• Saw day to day operations in the Management level
• Program helped me hone in my skills to lead
• Showed me to be more efficient in delegating responsibilities to other people
• Learned how to schedule accordingly

• Coordinated ordering, receiving, storage, and distribution of food items.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Monitored inventory levels to ensure adequate supplies on hand.
• Supervised cooks and other kitchen personnel during meal services.
• Helped prep For large events

• Loaded letters into automated processing equipment and maintained continuous flow when feeding letters to be sorted.
• Operated mail processing equipment and manually sorted mail.
• Demonstrated self-reliance by meeting and exceeding workflow needs.
• Worked together with my coworkers to accomplish are task at hand.

The Banquet side I prepped for buffet style, family style, and plated dinners. It was for all the catering events in the hotel.

• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Washed and peeled ingredients to prepare for use in different meals and recipes.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.

The line cook I worked for the steakhouse in the hotel. I worked on the Pantry, Sautee, and Broiler stations.

• Kept stations stocked and ready for use to maximize productivity.
• Assisted in preparation of menu items such as steaks, burgers and sandwiches.
• Grilled and deep fried various foods, including meats, potatoes and fish.
• Operated fryers and grills according to instructions to maintain safety and food quality.

• Make some sandwiches
• Serve the employees the food.
• Restocked plates, utensils and ingredients on a continual basis.
• Set up buffet and filled with food for a salad bar.
• Monitored buffet food quantities and refilled items.

• 520 hours in the culinary arts class, Also Volunteered a couple times at various events.
• Was a little restaurant for students for lunch
• Worked as the cash register

• In charge of helping the children cook various foods, Demonstrated cutting skills and all of the recipes 8/11-2013 Steward/Dishwasher at Double Tree Hotel – San Jose Place dirty dishes in a huge dishwasher, Once they go all the way through the dishwasher then take them out and put it in the racks, Also help dish food up for various banquets.