Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Howard Barton

Hollywood,Florida

Summary

Motivated Tourant with 26 years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques

Overview

23
23
years of professional experience

Work History

Cook Tourant

W Hotel/Heartbeat
Manhattan, NY
09.2000 - 03.2022
  • Ordered supplies as needed for the kitchen.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Coordinated with wait staff to ensure timely delivery of meals to customers.
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Performed basic administrative duties such as inventory management, ordering supplies.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Replenished food items from inventory and rotated ingredients.
  • Made meals in accordance with company standards and requirements.
  • Ensured that all food was cooked at the correct temperature and stored correctly.
  • Supervised and trained kitchen staff on proper preparation techniques.
  • Adhered to food safety standards when storing and preparing foods.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Used standardized recipes and other instructions to prepare food.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Monitored stock levels of food items and ordered more when necessary.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Set up work stations prior to opening to minimize prep time.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Grilled and deep fried various foods from meats to potatoes.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.

Prep, Garde Manger,Grill

Chanterelle
New York, NY
07.1999 - 05.2000
  • Responsible for setting up cold stations at breakfast buffets and banquets.
  • Sliced meats for sandwiches and salads using electric slicer or knife.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Diced vegetables for use in salads or soups according to recipe requirements.
  • Organized buffet tables with attractive displays of prepared foods.
  • Arranged tray garnishes for hot entrees per instructions from chef.
  • Followed written recipes to prepare sauces and dressings from scratch.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Garnished hors d'oeuvres with edible decorations before service.
  • Monitored temperatures of hot and cold food items during storage periods.
  • Prepared variety of foods according to exact instructions and recipe specifications.

Garde Manger

Babbo
New York, NY
05.1999 - 06.1999
  • Arranged tray garnishes for hot entrees per instructions from chef.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Checked quality of food products to meet high standards.
  • Prepared salads, sandwiches, and other cold dishes according to recipes and menu specifications.
  • Trimmed fat off cuts of meat prior to cooking or slicing into portions.
  • Organized buffet tables with attractive displays of prepared foods.
  • Assembled charcuterie boards with cured meats, cheeses, fruits and nuts.
  • Distributed food to service staff for prompt delivery to customers.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Diced vegetables for use in salads or soups according to recipe requirements.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Plated individual portions of salads prior to service to guests.
  • Sliced meats for sandwiches and salads using electric slicer or knife.
  • Responsible for setting up cold stations at breakfast buffets and banquets.
  • Ordered supplies necessary to maintain adequate levels of ingredients.
  • Garnished hors d'oeuvres with edible decorations before service.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Carved cooked meats into thin slices for platters or sandwiches.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Followed written recipes to prepare sauces and dressings from scratch.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Checked freshness of ingredients used in preparing salads or cold dishes.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Labeled containers when storing leftovers in walk-in refrigerator and freezer.
  • Monitored temperatures of hot and cold food items during storage periods.
  • Completed day-to-day duties accurately and efficiently.

Garde Manger/Poissonnier,Saucier

L 'Ecole
New York, NY
11.1998 - 03.1999
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Trimmed fat off cuts of meat prior to cooking or slicing into portions.
  • Responsible for setting up cold stations at breakfast buffets and banquets.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Arranged tray garnishes for hot entrees per instructions from chef.
  • Garnished hors d'oeuvres with edible decorations before service.
  • Organized buffet tables with attractive displays of prepared foods.
  • Assembled charcuterie boards with cured meats, cheeses, fruits and nuts.
  • Assisted in the cleaning and maintenance of kitchen equipment and work areas.
  • Monitored temperatures of hot and cold food items during storage periods.
  • Checked freshness of ingredients used in preparing salads or cold dishes.
  • Supervised food preparation staff to deliver high-quality results.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Labeled containers when storing leftovers in walk-in refrigerator and freezer.
  • Carved cooked meats into thin slices for platters or sandwiches.
  • Plated individual portions of salads prior to service to guests.
  • Diced vegetables for use in salads or soups according to recipe requirements.
  • Followed written recipes to prepare sauces and dressings from scratch.
  • Monitored temperatures of prepared food and cold-storage areas.

Prep Cook

Verve Cuisine Caterers
New York, NY
11.1998 - 02.1999
  • Made meals in accordance with company standards and requirements.
  • Received and stored food and supplies.
  • Ensured that all dishes were prepared correctly by tasting them before serving.
  • Completed special orders according to customer dietary needs.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Requested supplies and equipment orders, explaining needs to managers.
  • Assisted in serving meals to customers as needed.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Seasoned cooked dishes properly before serving them.
  • Operated grills, ovens and other kitchen equipment as required for meal preparation.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Checked freshness of food and ingredients prior to use.
  • Stocked kitchen with necessary supplies, including food items and utensils.
  • Monitored freshness of food products to help reduce spoilage.

Prep Cook

LE Rosier Caterers
New York, NY
12.1998 - 01.1999
  • Ensured that all dishes were prepared correctly by tasting them before serving.
  • Made meals in accordance with company standards and requirements.
  • Received and stored food and supplies.
  • Completed special orders according to customer dietary needs.
  • Assisted in serving meals to customers as needed.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Seasoned cooked dishes properly before serving them.
  • Operated grills, ovens and other kitchen equipment as required for meal preparation.
  • Kept the kitchen area clean at all times during shifts.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Checked freshness of food and ingredients prior to use.
  • Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
  • Inspected finished dishes for quality assurance purposes.
  • Organized walk-in coolers and freezers according to established guidelines.

Education

High School Diploma -

French Culinary Institute
Manhattan, NY
03-2020

Skills

  • Food Handling
  • Fine Dining
  • Order Verification
  • Grilling
  • Cutting and Slicing Techniques
  • Sous Vide Technique
  • Cooking Techniques
  • Food Presentation
  • Knife Skills
  • Wine Pairing
  • New Hire Training
  • OSHA
  • Strong Butchery Skills

Accomplishments

  • WOW Certificate. The W Team recognizes my incredible dedication to the W Brand

Timeline

Cook Tourant

W Hotel/Heartbeat
09.2000 - 03.2022

Prep, Garde Manger,Grill

Chanterelle
07.1999 - 05.2000

Garde Manger

Babbo
05.1999 - 06.1999

Prep Cook

LE Rosier Caterers
12.1998 - 01.1999

Garde Manger/Poissonnier,Saucier

L 'Ecole
11.1998 - 03.1999

Prep Cook

Verve Cuisine Caterers
11.1998 - 02.1999

High School Diploma -

French Culinary Institute

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Howard Barton