CATHERINE GRAY Dallas, TX 75234 Home (972)-243-0994 Cell (972)-951-8646 [email protected] SUMMARY OF QUALIFICATIONS: Lead line/prep cook with extensive experience in both front and back-of-the-house retail and corporate contract food service operations. Capable of calculating costs, planning and development of menus, requisitioning, receiving, storage and transfer of food products. Efficiently handle inventory control to ensure waste and theft reduction. Proven ability instructing and supervising new hires, co-workers in HACCP, knife and cookery skills. EDUCATION: • University of North Texas, Denton, TX B.S. Hospitality Management; o Eta Sigma Delta ‘07 • El Centro College, Food and Hospitality Institute, Dallas, TX o Phi Theta Kappa 2004, 2005 Associate in Applied Science. Food and Hospitality Services, Bakery/Pastry Arts and `Culinary Arts. • ServSafe Certified Food Protection Manager 2/2015 EXPERIENCE: Sage Dining Service, Inc. Dallas, TX 8/2013 – 1/2015 Cook/Cold Food: Shelton School and Parker College • Created salads and salad bar • Focused on Scratch-Batch nutritious and healthy menu items Tom Thumb, Carrollton, TX 4/2013 – 9/2013 Bakery/Deli • Cake decorating, baking, and Deli counter Dolce International Inc.- Fort Worth, TX 5/2011- 5/2012 Baker II; American Airlines Training Center • Assisted in developing, testing, tasting and implementing new healthy menu options for catered events. • Produced bread, rolls, cakes, pies, pastries, etc., for corporate, employee and catered venues. Sodexo Retail Food Service @Abbott Diagnostics- Irving, TX 9/2010- 1/2011 Cold Food Prep/Cafeteria Line Cook • Produced salad bar, ‘Grab-n-Go’ items, desserts and accompaniments for line and catering service. • Punctually set up and broke down, and served varied cafeteria kiosks and lines. • Performed additional utility services; cleaned, pots and pans, as requested. Aramark Food Service, Fort Worth, TX 6/2008-4/2009 Lead Cook/Line: American Airlines Headquarters • Planned menus, requisitions, preparation, serving for breakfast/lunch for corporate/employee dining. • Executed HACCP tracking and logging for improved safety, reliability and reduced food costs. Sodexo Retail Food Service@UNT Campus-Denton, TX 8/2007- 4/2008 Management Trainee/Lead Cook III Successfully completed management trainee Internship program. Advanced to lead position: • Applied appropriate cookery methods to menu items according to specialty requests, • Production, inventory, created menu selections • Ensured safety compliance through instruction of new-hires in HACCP controls, food preparation techniques.

CATHERINE GRAY RESUME March 2015

Download PDF Report

Upload
catherine-gray
View
395
Download
2

Embed Size (px)

Citation preview

Page 1: CATHERINE GRAY RESUME March 2015

CATHERINE GRAY Dallas, TX 75234

Home (972)-243-0994 Cell (972)-951-8646 [email protected]

SUMMARY OF QUALIFICATIONS: Lead line/prep cook with extensive experience in both front and back-of-the-house retail and corporate contract food service operations. Capable of calculating costs, planning and development of menus, requisitioning, receiving, storage and transfer of food products. Efficiently handle inventory control to ensure waste and theft reduction. Proven ability instructing and supervising new hires, co-workers in HACCP, knife and cookery skills.

EDUCATION:

• University of North Texas, Denton, TX B.S. Hospitality Management; o Eta Sigma Delta ‘07

• El Centro College, Food and Hospitality Institute, Dallas, TX o Phi Theta Kappa 2004, 2005 Associate in Applied Science. Food and Hospitality Services,

Bakery/Pastry Arts and `Culinary Arts. • ServSafe Certified Food Protection Manager 2/2015

EXPERIENCE: Sage Dining Service, Inc. Dallas, TX 8/2013 – 1/2015 Cook/Cold Food: Shelton School and Parker College

• Created salads and salad bar • Focused on Scratch-Batch nutritious and healthy menu items

Tom Thumb, Carrollton, TX 4/2013 – 9/2013 Bakery/Deli

• Cake decorating, baking, and Deli counter Dolce International Inc.- Fort Worth, TX 5/2011- 5/2012 Baker II; American Airlines Training Center

• Assisted in developing, testing, tasting and implementing new healthy menu options for catered events. • Produced bread, rolls, cakes, pies, pastries, etc., for corporate, employee and catered venues.

Sodexo Retail Food Service @Abbott Diagnostics- Irving, TX 9/2010- 1/2011 Cold Food Prep/Cafeteria Line Cook

• Produced salad bar, ‘Grab-n-Go’ items, desserts and accompaniments for line and catering service. • Punctually set up and broke down, and served varied cafeteria kiosks and lines. • Performed additional utility services; cleaned, pots and pans, as requested.

Aramark Food Service, Fort Worth, TX 6/2008-4/2009 Lead Cook/Line: American Airlines Headquarters

• Planned menus, requisitions, preparation, serving for breakfast/lunch for corporate/employee dining. • Executed HACCP tracking and logging for improved safety, reliability and reduced food costs.

Sodexo Retail Food Service@UNT Campus-Denton, TX 8/2007- 4/2008 Management Trainee/Lead Cook III Successfully completed management trainee Internship program. Advanced to lead position:

• Applied appropriate cookery methods to menu items according to specialty requests, • Production, inventory, created menu selections • Ensured safety compliance through instruction of new-hires in HACCP controls, food preparation

techniques.