Summary
Overview
Work History
Education
Skills
References
Timeline
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Isata Kabba

Stafford,VA

Summary

I am seeking Sous Chef or Cook position with a well-established company where I can utilize my training, education, and excellent customer service skills.

Overview

28
28
years of professional experience

Work History

Sous Chef

The Blair House/President's Guest House
Washington, DC
07.2004 - Current
  • Organize all culinary aspects from menu planning to presentation of luncheons, receptions, dinners; along with working closely with White House Chefs for special events

Banquet Cook Il

Gaylord Hotel
National Harbor, MD
11.2010 - 06.2018
  • Responsible for kitchen setup, prep, cook and garnish foods from scratch using recipes, various cooking methods and equipment, prepare and make salad dressing from scratch, prep and cook soups and sauces, recipe conversion, worked action stations serving clients, garnished and assembled dishes according to recipes, contract, chef instruction and specifications for plate up or buffet service, service for 5 to 10,000 persons, cleaning and sanitation

Line Cook/Prep Cook

Clyde's Restaurant Group
Alexandria, VA
08.1996 - 07.2010
  • Prep ingredients for line, cook a la carte using various cooking methods and equipment, garnishing and recipe conversion, responsible for line setup, daily break down of kitchen and restocking of line for the next day, cooking special orders from executive and sous chefs

Line Cook

B.E.T Sound Stage
Landover, MD
06.1998 - 03.2001
  • Prep ingredients for line, cook a la carte using various cooking methods and equipment, garnishing and recipe conversion, responsible for line setup, daily break down of kitchen and restocking of line for the next day, cooking special orders from executive and sous chefs, bake and plate desserts

Education

Associate of Arts - Culinary Arts

Stratford University
Falls Church, VA
12-2005

Skills

  • Baking
  • Advanced knife skills
  • Soups & sauces
  • Stock
  • Dining room service
  • Entrée' production
  • Nutrition and menu planning
  • Pastry arts
  • Catering
  • Special diets
  • Kitchen Equipment Operation
  • Vendor Relationship Management
  • Food Safety
  • Ordering and Requisitions
  • Quality Control
  • Garnishing and Plating
  • Equipment usage
  • Supply Ordering
  • Purchasing

References

References upon request

Timeline

Banquet Cook Il

Gaylord Hotel
11.2010 - 06.2018

Sous Chef

The Blair House/President's Guest House
07.2004 - Current

Line Cook

B.E.T Sound Stage
06.1998 - 03.2001

Line Cook/Prep Cook

Clyde's Restaurant Group
08.1996 - 07.2010

Associate of Arts - Culinary Arts

Stratford University

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Isata Kabba