Sherman Smith III

Seeking employment in a positive environment which will allow me to utilize my leadership and communication skills as well as provide me with an opportunity to learn.

• FareStart Culinary Arts Training Program, Seattle, WA Graduate, April 2015
• Commercial cooking course – trained in sauté, soups, hot line, pantry, and catering
• Quantity meal prep for daycares and shelters – up to 2500 meals a day
• Worked alongside local volunteer chefs at FareStart’s weekly “Guest Chef Night” to prepare up to 250 dinner covers per night, including: Chef Paul Duncan of Ray’s Boathouse, Chef Alex Wilson of Oddfellows, Chef Audrey Spence of Urbane, Chef Chef Matthew of Farestart, and Chef Matt Jake of Lecosho
• Acquired over 60 hours of knife handling skills, demonstrating both speed and accuracy
• Obtained Food Handler’s Card – demonstrated proper food safety and sanitation procedures

• Food Safety
• Knowledge of proper heating and cooling temperatures
• Understanding of proper storage methods of food in the walk in coolers
• Familiarity with hand washing and preventing cross contamination of food
• Knife Skills
• Trained and tested on the proper and safe use of knives
• Successfully completed timed knife skills testing on the following cuts: bias, julienne, small, large and medium dice, chiffonade, batonnet
• Culinary Experience
• Worked with chefs on prepping food for over 2500 meals a day
• Experience in institutional and large batch cooking
• Trained on the following kitchen stations: grill, pantry stations, and the dish station
• Participated in multiple tasks of catering including order preparation and executing orders while creating dynamic platting presentations.