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Elizabeth Kay Johnston711 Imber St. Pasadena, TX 77506 214-226-0357 [email protected]
Culinary Graduate with 35 years of hospitality experience seeking an opportunity to develop professionally with a well-established operation
Skills
Kitchen and Dining Room Management including inventory and administrative duties HACCP procedure training since 1998 Experience with cooking in a variety of Food-service Operations
Education
Associate of Occupational Studies, Culinary OperationsLe Cordon Bleu College of Culinary Arts-Online, Scottsdale, AZGraduated April 2014
Certificate in Le Cordon Bleu Culinary ArtsLe Cordon Bleu College of Culinary Arts Dallas, TexasGraduated October 2012
Certified Food Protection Manager through Serve-SafeCertified in safe alcohol service through the TABC
Employment History
Banquet Chef: Canyon Creek Country Club Richardson, TX October 2014- February 2015
Prepare, batch-cook in quantities, display food for buffets, plate banquets, oversee staff for prep and set-up
Line Cook: AMC DINE-In Theatre Mesquite, TX March 2014- October 2014
Trained and worked in Prep, Pantry, Pizza, and Fry Stations
Line Cook: Oakmont Country Club, Corinth, TX May 2013-January 2014
Prepped and cooked food to order, breakfast, lunch, and dinner; including banquets and buffets, prepared fruit, cheese, hors d’oeurve displays; worked a variety of action stations
Externship/Cook: Sapphire’s Tea Room, Lewisville TX July 2012-October 2012
Fabricate fresh fruits, vegetables and proteins for further use on the line; prepared entrees for catering
Supervisor: Harmon Hospitality Group, Euless, TX January 2010-May 2011
Performed inventory and purchase-orders for grill and bar and administrative duties; trained cashiers and expediters at concessions
Shift Manager: Pizza Hut-Progressive Pizza Partners, Frisco, TX July 2010-February 2011
Lead Team Members; conducted dispatch and deliveries; performed daily, weekly and monthly administration
2
Cafeteria Cook: Princeton I.S.D, Princeton, TX April 2009-June 2010
Batch cooked entrees for the hot-lunch line at the high school; logged temperatures and quantities prior to and during service, followed strict HACCP procedures
Bartender: Fraternal Order of Eagles, Crystal Beach, TX May 2005- Sept. 2008
Coordinated transfer from a beer/wine bar to full liquor bar; performed liquor inventory; mixed and served drinks for members; recorded membership dues and other receipts
Bartender, Cook: Bob's Sport's Bar, Crystal Beach, TX Nov. 1996– May 2005
Prepared and cooked foods to order for dine-in and take-out; mixed drinks for patrons; trained staff members for both kitchen and dining room
Server, Bartender: Steve's Landing, Crystal Beach, TX Feb. 2002- Sept. 2004
Served food and drinks to guests, often in large parties of twenty or more; on a part-time basis, tended bar
Cafeteria Manager and Baker: Princeton I.S.D., Princeton, TX Aug. 1998-June 2000
Originally hired as a cashier and became baker on the first day of employment; trained as assistant manager to prepare for Cafeteria Manager for a new school in the same district
