Philip Wentworth
Merrimack,NH
Summary
Creative cook with extensive experience in high-volume restaurant environments. Outstanding management skills with strong knowledge of food safety and sanitation practices. Efficient and committed to delivering excellent customer service. I'm hardworking and always enthusiastic about learning new techniques.
Overview
4
4
years of professional experience
Work History
Line Cook
Earths Harvest
07.2022 - 03.2023
- Ensure quality and sanitation standards of food and working area
- Developed innovative, creative menu items and recipes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Line Cook
Tinos Hampton
10.2021 - 08.2022
- Made all the desserts and created new dessert specials weekly.
- Made all the pasta dough, and Focaccia in house.
- Lead line cook, working every station.
- Butchered all the meat, while using a wood fire grill.
- Filleted all Fish while working Saute.
- Helped created special dinner courses monthly.
Line Cook
Vida Cantina
07.2020 - 10.2021
- Enriched my understanding on Mexican Cuisine
- Worked open to close prepping every items I used during my shifts.
- Created new modern twists to classic dishes.
- Made all the pastries and ice creams for the restaurant.
- Catered outdoor functions and weddings solo.
Line Cook
Evo Kitchen & Bar
03.2019 - 12.2020
- Trained under Chef Matt Ginn.
- Developed my knife skills and mastered cooking techniques.
- Worked and catered events on their sister location Chebeague Island Inn during the summer.
- Got a great work ethic of being cleanly and consistent.
Sous Chef
The Knotted Apron
01.2020 - 10.2020
- Helped open the restaurant.
- Made fresh pasta, and bread everyday.
- Helped creating the menu.
- Made all the pastries and desserts.
- Came up with ideas and family meals to get through Covid.
Education
High School Diploma -
Granite State Arts Academy Charter School
Salem, NH05.2017
Skills
- Cutting Techniques
- Special Events and Catering
- Critical Thinking
- Time Management
- Scheduling and Staff Coordination
- Desserts and Confections
- Attention to Detail
- Sanitization Protocols
- Labor and Food Cost Control
- Team Oriented
Languages
Spanish
Native or Bilingual
Timeline
Line Cook
Earths Harvest
07.2022 - 03.2023
Line Cook
Tinos Hampton
10.2021 - 08.2022
Line Cook
Vida Cantina
07.2020 - 10.2021
Sous Chef
The Knotted Apron
01.2020 - 10.2020
Line Cook
Evo Kitchen & Bar
03.2019 - 12.2020
High School Diploma -
Granite State Arts Academy Charter School
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