Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level commissary chef position. Ready to help team achieve company goals.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
I worked as a chef in the commissary department of McQuade’s, executing prepared meals to be sold at the marketplaces in Mystic and Westerly, as well as the Galley restaurant in Mystic. We focused on American, Italian, Mexican, and Asian cuisine.
During holidays (Thanksgiving, Christmas, St. Patrick’s Day, Valentine’s Day, Super Bowl) we would work overtime, under the gun, to prepare extensive spreads for large families who wished to cater their own holiday gatherings.
Coming to McQuade’s with little cooking experience outside of the home, I quickly became one of their most valued commissary chefs, also got promoted to be a supervisor after 2 years receiving high praise and a letter of recommendation from the head-chef Bryan Yemma.
I am a very hard worker and a very fast learner, and have long been interested in the intricacies of food preparation. Also accustomed to high-pressure production and adhering to strict deadlines, I always work until the job is done and am not afraid of intensity and stress on the job to achieve the desired results.