LEAD COOK (COOK III) Summary Charles Hundley well nine years overall cooking kitchen experience. Four years lead cook experience. Three years certified trainer. He gained various amounts knowledge culinary industry taken career many different levels throughout cooking career, though minimal school training Charles learned various top line chefs including top three chefs The Norwegian Cruise Line's Pride Of America Executive Chef Frank D. Chef David Lilllis, Chef Alan) These great chefs taught Charles various skills kitchen including learning mother sauces, knife skills, even new kitchen terminology. Charles Has also worked Iron Chef Michael Symon couple different occasions learned various techniques smoking meats, using herbs spices, well manage cooking time work different items once. WIth Associates degree Business Management strong understanding business concepts, Charles combine knowledge business management culinary become outstanding chef, done thus far career culinary field. Able deliver quality dishes timely matter. Superior culinary art skills techniques. Willingness learn retaining positive attitude, ability understand guests want needs. Charles drive, passion, heart great chef. Core Qualifications Knowledge Mother Sauces, Produce orders, Knife Skills, Menu organization, Kitchen Management skills, Employee management, Scheduling management, fast learner. Learned new skills knowledge company I worked for, learned better serve guests wants needs therefore I would base menus that. Experience Lead Cook (Cook III) 06/2012 Current Company Name City State Prep menu day service. Help cooks area dinner setup. Delegate breaks throughout shift. Assist Sous Chefs Executive Chef running dinner service. Maintain cleanliness throughout shift. Positive interactions guests throughout service Started prep cook moved Cook Lead/Cook III within six months. Cook Lead 11/2009 05/2012 Company Name City State Prep menu shift. Make sure cook food station operate time service. Manage assigned station making sure stocked proper items throughout shift Work Sous Chefs, Executive Sous chefs, cooks run shifts smoothly. Abide USPH Standards Galley Steward (305) 436-400 (Ronald Strode. Assistant Cook 09/2008 11/2009 Company Name City State Make sure assigned kitchen proper cook-ware shift Responsible cleanliness assigned station well kitchen working Provide cooks chefs clean sanitized equipment throughout shift Responsible knowing chemicals working safety procedures accompany them. Abide USPH Standards Promoted second contract cruise ship. Lead Cook 04/2007 09/2008 Company Name City State Put product orders Restaurant. Set kitchen schedules. Monitored cooks prepped day. Hired new cooks. Conducted monthly restaurant inspections. Worked window man busy nights (Call order times, completed plates garnishes, well double checked recipes servers took guest) Maintained menu items recipes. Lead Cook/Kitchen Trainer Kitchen Manager 07/2006 09/2008 Company Name City State Cook Prepare meals guest. Responsible train new kitchen cooks dishwashers. Keep control night shifts kitchen. Train new kitchen employees 4 locations around Cleveland (Strongsville, Westlake, Downtown Cleveland, And Beachwood OH) Discuss review cook assistants sous chef Kitchen manager General Manager I started prep cook back learning menu two months moved line cook six months I became Lead Cook. Education Associate Arts Business Management 2007 Lakeland Community College City State USA Business Management High School Diploma High school 2005 Charles F Brush High School City State USA I also Attended Beechwood High school junior senior years high school part Vocational program I studied Culinary Arts. Personal Information Lakeland College Kirtland, OH, United States Although degree culinary field, I able apply degree career helped along career obtain various management positions within culinary field, I excelled nine plus years profession. My goal one day become executive chef I feel point I reach one day soon. Cooking become strong passion mine cooking jobs feel like jobs anymore, like fun way live life day day able wake excited go learn new cooking skills make people excited visiting restaurant, well ever one I working time. High School Diploma: Culinary Arts (Vocational School Beechwood High School) 2005 Charles F Brush Lyndhurst, OH, United States While attending Brush High School (My high School) I also attended Beechwood High School Junior year (11th Grade) senior Year (12th Grade) study culinary arts learned basics cooking. I interested become cook make various dishes I would e able cook meals family home. During high school, although I Culinary Arts program, time keep interest, I graduated I got Business management field, attending college I began working dishwasher Houlihans intrigued working kitchen, much I able promoted prep cook I started Culinary Career. Each year Cleveland, I Available, I work annual Air show cook vendor opportunity me. I also like volunteer cook homeless Cleveland Food Bank, holidays I able recently, I love able put smiles everyone holidays exceptional delightful meals. Skills Kitchen Management Knife SKills Mother Sauce Knowledgeable Ability Adapt situation Leadership skills Employee Development Fast Pace efficient