Tevaughn Thompson
Naples
Summary
To secure a position in the company's staff as a young chef, while gaining experience and expanding my knowledge and skills. Also aiding the restaurant by increasing their customer base.
Overview
7
7
years of professional experience
Work History
Banquet Cook
Quail West Golf & Country Club
10.2023 - Current
- Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.
- Maintained a clean and sanitary work environment in compliance with health department regulations, promoting food safety standards.
- Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Cook
Ocean House Hotel
05.2023 - 10.2023
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared staff meals efficiently under time constraints for timely service during peak hours.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Prepare meals for banqueting events
LINE COOK
CYPRESS WOODS GOLF & COUNTRY CLUB
10.2024 - Current
- OPERATE FLAT TOP GRILL AND SAUTÉ STATION DURING DINNER SERVICE
- PREPARE NUMEROUS DISHES FOR BANQUETING EVENTS
- PREPARE DISHES ON LIVE STATIONS
LINE COOK
FRENCHMAN'S CREEK BEACH & COUNTRY CLUB
10.2019 - 05.2020
- Prepared different egg dishes at the live omelette station
- Prepared ingredients and cooked bulk food for banqueting events and private parties
- Carved meat, poultry and fishes at the live carving station
- Worked in all restaurants, worked at the pizza station, pantry chef, apprentice pizzaiolo
Line Cook
Ballard's Inn on Block Island
- 10.2019
- WORKED AT GRILL STATION
- GRILLED MEAT SUCH AS: STEAKS, POULTRY, BURGERS AND SEAFOOD AT DESIRED TEMPERATURE
- MADE AND PORTIONED BURGERS FOR LUNCH AND DINNER SERVICE
- PREPARED TOPPINGS, DRESSINGS AND CONDIMENTS FOR BURGERS AND SANDWICHES
LINE COOK
CONGRESSHALL
- 01.2019
- PREPARED INGREDIENTS AND BULK FOODS FOR ALL BANQUETING EVENTS
- BANQUET CHE
LEAD LINE COOK
SKYDWELLER ULTRA LOUNGE
- TO SETUP KITCHEN AND PREPARE FOR BREAKFAST AND LUNCH SERVICE
- INSPECT FOOD BEFORE THEY WENT OUT
- PREPARED SOUPS, STOCKS AND SAUCES FOR BOTH SERVICES
- TO DO MONTHLY INVENTORY
- CLEAN AND ORGANIZE ALL FRIDGES
- COOK DISHES ACCORDING TO CUSTOMER'S LIKENESS
THE JAMAICA PEGASUS HOTEL
05.2017 - 06.2019
- BUTCHER'S APPRENTICE: FILLET FISHES, CLEANED, PORTIONED AND SEASONED ALL MEATS FOR EVENTS AND RESTAURANT SERVICES
- CANTEEN COOK: PREPARING MEALS FOR ENTIRE STAFF AND FOR THE FAMILY OWNED HOTELS
- Prepared hors d'oeuvre, hot & cold salads, dressings, chilled soups and cold sandwiches for pantry
Education
COMMERCIAL FOOD PREPARATION LEVEL 1 & 2 -
BOULEVARD BAPTIST SKILL TRAINING CENTER
08.2014
HIGH SCHOOL DIPLOMA -
BRIDGEPORT HIGH
06.2012
Skills
- TEAM PLAYER
- LEADERSHIP EXPERIENCE
- PROBLEM SOLVER
- CUSTOMER SERVICE SKILLS
- CRITICAL THINKING SKILLS
Skype Id
asaptev_1
Timeline
LINE COOK
CYPRESS WOODS GOLF & COUNTRY CLUB
10.2024 - Current
Banquet Cook
Quail West Golf & Country Club
10.2023 - Current
Cook
Ocean House Hotel
05.2023 - 10.2023
LINE COOK
FRENCHMAN'S CREEK BEACH & COUNTRY CLUB
10.2019 - 05.2020
THE JAMAICA PEGASUS HOTEL
05.2017 - 06.2019
Line Cook
Ballard's Inn on Block Island
- 10.2019
LINE COOK
CONGRESSHALL
- 01.2019
LEAD LINE COOK
SKYDWELLER ULTRA LOUNGE
COMMERCIAL FOOD PREPARATION LEVEL 1 & 2 -
BOULEVARD BAPTIST SKILL TRAINING CENTER
HIGH SCHOOL DIPLOMA -
BRIDGEPORT HIGH
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