Thaddeus Jefferson
Paul
Gwynn Oak,MD
Overview
25
25
years of professional experience
4
4
years of post-secondary education
Work History
Banquet Cook
Loyola University Maryland
Baltimore , Maryland
12.2022 - Current
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Learned menu items produced by assigned station to achieve proper quantities.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Line Cook
Hilton Hotel & Resorts
Alexandria, VA
12.2005 - 08.2022
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Line Cook
Marriott
Hunt Valley, MD
05.1998 - 12.2005
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Education
Associate Of Business Administration - Business
Forest Park High School
Baltimore, MD 09.1975 - 06.1979
Skills
Efficient multitasking
undefinedWork Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Banquet Cook
Loyola University Maryland
12.2022 - Current
Line Cook
Hilton Hotel & Resorts
12.2005 - 08.2022
Line Cook
Marriott
05.1998 - 12.2005
Associate Of Business Administration - Business
Forest Park High School
09.1975 - 06.1979
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