Summary
Overview
Work History
Education
Skills
Timeline
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Alicia Hallahan

Bel Air,MD

Summary

Hardworking and enthusiastic Prep, Line Cook and Baker trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.

Overview

9
9
years of professional experience

Work History

Prep & Line Cook

Barrett’s on the Pike
03.2021 - 05.2024
  • Worked cold and fry stations, salads, hot appetizers and daily specials
  • Trained new employees on station maintenance, prep and plating designs
  • Prepped all ingredients for menu items; all dressings and sauces
  • Prepared all in-house desserts and specialty features
  • Maintained daily and weekly inventory reports for ordering by Executive Chef and Managers.

Prep & Line Cook

The Wild Tomato
11.2018 - 01.2020
  • Recruited by a previous Executive Chef to help with new establishment as the prep cook primarily and to work the line
  • Prepare daily all house-made dough for signature pizza entrees and make soup specials
  • Prepare all dressings and sauces for salads, hot appetizers, entrees and desserts
  • Create in-house desserts and introduce ideas for new desserts and breads.

Cook

Liberatores Ristorante
06.2018 - 11.2018
  • Worked cold station, salads, cold appetizers and specials
  • Prepared in-house desserts and designed presentations
  • Designed and set up all station’s ingredients serving in-house private parties and off-site catering events
  • Prepared and introduced new dessert specials
  • Maintained and organized bi-weekly inventory reports required for ordering by Executive Chef.

Cook

Alchemy Elements
10.2016 - 07.2017
  • Started Internship in September 2016 to learn under the Executive Chef for 150 hours for school
  • Hired immediately after graduation and was trained to work Station 1 consisting of all cold appetizers, salads, side dishes, charcuterie boards, fish plates and daily specials
  • Trained new hires on entire station and prep work including all dressings, sauces, salads, desserts and inventory and sanitization for daily and closing procedures
  • Prepared desserts, brunch items: crepes, waffles, pancakes, biscuits and scones
  • Introduced new ideas and desserts to be offered as specials.

Personal Cook & Food Manager

St. Margaret’s Parish, Bel Air, MD
04.2015 - 09.2016
  • Creating daily menus and monthly food budgets
  • Preparing gourmet meals for priests and visiting dignitaries on a weekly basis
  • Hosting the weekly Monday night meeting, prayer and dinner for all the priests and including the deacons and visiting priests from seminaries
  • Research and food development to accommodate all dietary needs and allergy restrictions
  • Presentation, plating and service
  • Flexibility with a small margin to prepare and execute.
  • Utilized advanced culinary skills to create visually appealing dishes that delighted both the palate and the eye.
  • Demonstrated adaptability when faced with unexpected changes or challenges in order to maintain consistent delivery of excellent service.

Education

Associate of Arts - Culinary Arts & Fundamentals With Academic Honors

Escoffier School of Culinary Arts & Science
11.2016

Skills

  • Food Preparation
  • Food presentation
  • Hot Food Preparation
  • Plating techniques
  • Special diet accommodations
  • Dough Kneading
  • Cleaning and organization
  • Time Management
  • Attention to Detail
  • Proper Portioning
  • Staff Training
  • Anticipating Problems

Timeline

Prep & Line Cook

Barrett’s on the Pike
03.2021 - 05.2024

Prep & Line Cook

The Wild Tomato
11.2018 - 01.2020

Cook

Liberatores Ristorante
06.2018 - 11.2018

Cook

Alchemy Elements
10.2016 - 07.2017

Personal Cook & Food Manager

St. Margaret’s Parish, Bel Air, MD
04.2015 - 09.2016

Associate of Arts - Culinary Arts & Fundamentals With Academic Honors

Escoffier School of Culinary Arts & Science

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Alicia Hallahan