Easton Rose
Turnberry Hotel
Park City,Utah
1
Certification
39
Years of experience
I am looking for a challenging, growth-oriented position in the culinary industry where my academic training, work experience, and commitment to excellence will benefit your establishment.
Work History
Cook
1 Year 9 Months- Prepared and cooked a variety of dishes according to standard recipes and presentation guidelines.
- Collaborated with team members to create daily specials, enhancing menu offerings and customer satisfaction.
- Maintained cleanliness and organization of kitchen equipment and workstations to ensure safety and efficiency.
- Assisted in inventory management by tracking supplies and notifying management of low stock levels.
Cook
10 Years 7 Months- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Cook
14 Years 7 Months- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Cook
2 Years 6 Months- Collaborated with the culinary team to create innovative food and wine pairings for special events and tasting menus.
- Enhanced customer satisfaction through personalized recommendations.
- Assisted guests in selecting wines to enhance dining experiences.
- Maintained wine inventory, ensuring proper storage and organization.
- Streamlined ordering processes for timely stock replenishment.
Cook/Busboy
2 Years- Maintained cleanliness and organization of kitchen and dining areas to ensure a safe and welcoming environment.
- Worked at various stations on the line including Prep and Expo.
- Maintaining a clean and orderly workplace.
- Assisted with receiving inventory shipments to ensure stock levels were maintained.
Cook
1 Year- Followed food safety regulations and sanitation practices to uphold health standards in the kitchen environment.
- Trained new kitchen staff on operational procedures, promoting consistency in food preparation techniques.
- Implemented process improvements that enhanced workflow efficiency during peak service hours.
- Monitored food quality throughout preparation to ensure adherence to taste and presentation standards.
Cook
1 Year- Prepared ingredients for daily menu items in a timely manner.
- Worked any station on the line, including prep and expo stations.
- Executed recipes for each station while maintaining cleanliness and organization.
- Assist with inventory receiving when needed.
Line Cook
6 Years- Set up station to meet restaurant guidelines for efficient workflow.
- Clean items as directed in a sanitary and timely manner.
- Prepared and cooked menu items following established recipes and presentation standards.
- Maintained cleanliness and organization of kitchen stations to ensure food safety compliance.
- Assisted in inventory management by tracking ingredient usage and notifying suppliers for replenishment.
Wine Steward
4 Years- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Bartender
4 Years- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
Education
Master’s degree - Business Management
Bachelor’s degree - Business Management
Associate of Science Degree - Culinary Arts
- Course work:
- Foundations 1, 2, 3 - Basic French culinary cooking techniques and meat fabrication.
- Baking & Pastry - Basic cakes, bread, quick bread, pastries, pies, and sauces.
- Cuisine Across Cultures - International cuisine techniques focusing on Indian, Latin American, North African, and Asian cuisines.
- Food Safety and Sanitation – Covered sanitary food handling & storage, kitchen cleaning, and federal food handling guidelines through SERV Safe Certification Program.
- Nutrition – professional understanding of proper nutrition, vegetarian foods, and federal food guidelines.
- Wine and Beverage – Basic understanding of beer, wine, coffee, and tea from foreign and domestic sources.
- Purchasing and Cost Control – learned to manage food and operational costs, proper procedures for purchasing food, and controlling recipe portions.
- Contemporary Cuisine – Learned modern cooking and presentation techniques emphasizing vegan and healthy cooking styles.
- Catering & Buffet – Learned classical and contemporary grade manager techniques and the hands-on approach to buffet & catering preparation, execution, & business operations.
- Restaurant 1&2- Hands-on experience working in all positions in the BOH & FOH at the school restaurant.
Skills
Cooking
Culinary techniques
Food preparation
Multitasking and organization
Kitchen organization
Food service
Sanitation practices
Customer service
Certification
- SERV Safe Food Protection Manager. (2011-11-18)
- NRA Cost Control. (2011-11-18)
Professional Qualifications
- Le cordon bleu of culinary arts Miami, Florida
- Associate of Science degree in culinary art. An
- Runaway bay HEART academy for Resort skills
- Dining Room and Bar Service training, Food, and beverage Certificate (1986-06)
Timeline
Cook
Grand Summit Resorts
11.2024 - CurrentRead More
Cook
Stein Eriksen Resort
11.2019 - 05.2022Read More
Cook
NORDSTRUM
01.2016 - CurrentRead More
Cook
Turnberry Hotel
01.2012 - CurrentRead More
Cook/Busboy
Scrubby BBQ Restaurant
01.2012 - 01.2014Read More
Cook
Hard rock hotel
01.2012 - 01.2013Read More
Cook
Ginger Bay Restaurant
01.2009 - 01.2010Read More
Line Cook
Ronieris Italian Restaurant
01.1995 - 01.2001Read More
Wine Steward
Grand Hotel
01.1991 - 01.1995Read More
Bartender
Sandals
01.1988 - 01.1992Read More
Le Cordon Bleu College of Culinary Arts-Miami
Associate of Science Degree from Culinary Arts
Read More
University of Phoenix
Bachelor’s degree from Business Management
Read More
University of Phoenix
Master’s degree from Business Management
Read More