Vanina Kuri
Barneveld,WI
Summary
Offering dedicated approach to culinary arts and genuine interest in developing skills within a professional kitchen environment. Brings understanding of food safety principles and ability to follow recipes accurately while maintaining clean work area. Seeking to advance career and expand network within the industry.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Line Chef
Cadre Restaurant
05.2023 - Current
- Work in a team environment
- Cross-trained on all stations of the line (Garmo, Grill, Sauté, and Expo)
- Cook and plate orders while staying organized
- Prepare foods to recipe standards set by Chef
- Teach coworkers new skills as needed
Culinary Lab Assistant
Madison Area Technical College
08.2023 - 12.2024
- Guide students while learning new cooking skill
- Take orders and collect money during quick service lunch hour
- Clean work areas as directed by Culinary Instructors
- Support Culinary Instructor during class time
- Locate and organize ingredients from dry storage and coolers
Bistro Cook
Wollersheim Bistro
01.2021 - 01.2023
- Communicate with co-workers
- Complete necessary tasks in timely manner
- Keep a clean and organized work station
- Expedite orders efficiently and correctly
- Cross-trained on many different tasks
Education
Associates Degree - Culinary Arts
Madison Area Technical College
Madison, WI05-2023
Skills
- Teamwork and collaboration
- Attention to detail
- Multitasking Abilities
Certification
ServSafe Food Protection Manager- 6/2021-6/2026
Timeline
Culinary Lab Assistant
Madison Area Technical College
08.2023 - 12.2024
Line Chef
Cadre Restaurant
05.2023 - Current
Bistro Cook
Wollersheim Bistro
01.2021 - 01.2023
Associates Degree - Culinary Arts
Madison Area Technical College
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