Line Cook with 6 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment. Highlights: Bilingual (English/French language) Focused on portion and cost control High level of saute techniques with a clean environment ethic Great knife skills Professional attitude and sharp appearance Ambitious,energetic and close-knit. Dedicated,passionate,disciplined and care about consistently serving tasty foods. Focused and disciplined with high volume production capability. Accomplishments: Opening the first David Burke's own signature restaurant in New York City. Opening the first New York YANKEES StEAK HOUSE(NYY-Steak). Experience: March 2009 to Current New York YANKEES Steak House(NYY-Steak) Bronx, New York Line Cook (SAUTE) Provided courteous and informative customer service in an open kitchen format. Developed professional Knife and Saute skills.Set up and performed initial prep work for food items such as soups, sauces and salads. Implemented and supported company initiatives and programs. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Established and maintained open, collaborative relationships with the kitchen team. Quickly and courteously resolved all guest problems and complaints. Enforced appropriate work-flow and quality controls for food quality and temperature. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods. April 2007 to March 2009 DAVID BURKE New York, New York Line Cook Provided courteous and informative customer service in an open kitchen format. Learned how to work efficiently,in that kind of environments,with all the pressure and responsibilities,on Fry station and on Saute station for a new restaurant. Established and maintained open, collaborative relationships with the kitchen team. February 2006 to April 2007 TGI Friday New York, New York Line Cook Worked in the high volume environment,learned how to content myself and got my first learning line cook experience. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Followed proper food handling methods and maintained correct temperature of all food products.Persistently strove for continual improvement and worked cooperatively as a team member. October 2005 to February 2006 DEAN & DELUCA New York, New York Prep-Cook Set up and performed initial prep work for food items such as soups, sauces and salads. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Education: 2007 Architecture and Building Technology Bratislava, Slovakia Associate of Arts Architecture Top 10% Best of class. Top 5 best Student Achievement Award for 3 consecutive years. The 3rd Best Building plan Achievement Award.