Kevin Crone
Grants Pass,OR
Summary
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard. Organized individual possessing excellent memorization and communication skills. Proficient in preparing raw food and ingredients. Detail-oriented professional with superior knife skills and strong sense of taste and smell. Handles criticism well and quickly learns from challenges.
Overview
8
8
years of professional experience
Work History
Lead line cook (sous chef)
The Pour House
09.2010 - 11.2012
- Nights and weekends at sautee’/grill
- Weekly inventory and bi weekly orders with multiple purveyor’s
- Scheduling, Menu updates, and purchasing
- Dish,Prep, Pantry, Grill, Sautee’, Wheel-man and anything in between
- Accomplishments
Johnnie’s Restaurant
04.2008 - 07.2010
- Prepared and cooked foods requiring short preparation time
- Read food order slips and received verbal instructions
- Maintained work area and food preparation equipment.
Monks Wine Lounge and Bistro
05.2006 - 03.2008
- Maintained the cleanliness of food service areas and equipment
- Trained workers in the performance of duties
- Assigned and coordinated the work of employees to promote efficiency of operations.
The Hilton
02.2005 - 05.2006
- Prepared and cooked foods requiring short preparation time
- Read food order slips and received verbal instructions
- Maintained work area and food preparation equipment
- Assistant banquet chef prepared meals for 300+ seats
Education
Pastry Arts Saucier Advance Line Management Classes -
Le Cordon Bleu Institute of Culinary Arts
Scottsdale, AZSkills
- Attention to Detail
- Catering Management
- Standardized Recipes
- Team Coordination
- Safe Work Practices
- Cooking Method Accuracy
- Menu Planning
- Cutting Techniques
- Plates Presentation
- Back of House Operations
- Reliable and Trustworthy
- Time Management
- Monitoring Food Safety
- Kitchen Station Setup
- Food Preparation
- Quality Assurance and Control
Timeline
Lead line cook (sous chef)
The Pour House
09.2010 - 11.2012
Johnnie’s Restaurant
04.2008 - 07.2010
Monks Wine Lounge and Bistro
05.2006 - 03.2008
The Hilton
02.2005 - 05.2006
Pastry Arts Saucier Advance Line Management Classes -
Le Cordon Bleu Institute of Culinary Arts
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