Howard Barton
Hollywood,FL
Summary
Hardworking and enthusiastic Tourant 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. Attentive Job Title with wide-ranging culinary experience in various settings. Produces quality meals while adhering to safety and sanitation guidelines. Possesses excellent organization and time management skills for smooth kitchen operation. Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
Overview
22
22
years of professional experience
Work History
Tourant Cook /Sous Chef
W Hotel
09.2000 - 03.2021
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Prep,Garde Manger and Grill
Chanterelle
New York, NY
07.1999 - 06.2000
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Monitored food production to verify quality and consistency.
Prep Cook Garde Manger
Babbo
New York, NY
06.1999 - 07.1999
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Monitored food quality and presentation to maintain high standards.
Garde Manger,poissonnier, Saucier and Pastry
L'ecole, The Restaurant At The International Culinary Center
New York, NY
12.1998 - 03.1999
- Developed new recipes and flavor combinations to enhance customer dining experience
- Set up and broke down kitchen for service
- Participated in food tastings and taste tests
- Worked closely with front-of-house staff to facilitate excellent customer service
- Modified recipes to accommodate dietary restrictions and allergies
Prep Cook
Verve Cuisine Caterers
New York, NY
12.1998 - 01.1999
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator
Prep Cook
Le Rosier Caterers
New York, NY
01.1999 - 03.1999
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation
- Followed orders from head chef to establish productive and timely preparation of meals
Education
Associate of Arts - Culinary Arts
French Culinary Institute
New York, NY11.1998
Skills
- Food Handling
- Grilling
- Contamination Prevention
- Food Plating
- Food Spoilage Prevention
- New Hire Training
- Beautiful Presentation of Food
- Cooking Techniques
- OSHA
- Extensive Catering Background
Timeline
Tourant Cook /Sous Chef
W Hotel
09.2000 - 03.2021
Prep,Garde Manger and Grill
Chanterelle
07.1999 - 06.2000
Prep Cook Garde Manger
Babbo
06.1999 - 07.1999
Prep Cook
Le Rosier Caterers
01.1999 - 03.1999
Garde Manger,poissonnier, Saucier and Pastry
L'ecole, The Restaurant At The International Culinary Center
12.1998 - 03.1999
Prep Cook
Verve Cuisine Caterers
12.1998 - 01.1999
Associate of Arts - Culinary Arts
French Culinary Institute
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