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||Currently seeking a position
to further my experience in becoming an executive chef.|
||Present The Cliffs Travelers Rest,
Lead Line Cook
Extensive work on grill and
Responsible for butchering,
daily specials, and menu development.
Additional training in banquets,
weddings, and large group catering.
|| The Grove Park Inn, Horizons Asheville,
Responsible for creating specials,
menus, and chef tables.
Worked all stations, mainly
Responsible for training,
ordering, inventory, and butchering.
|| Grill Charleston, SC
Extensive work in various
Responsible for creating daily
Extensive work in banquets
|| Hyatt Regency Greenville, SC
Intermediate Line Cook
Trained in multiple techniques
including menu development, banquet preparation, and quality food presentation.
Responsible for maintaining
areas including restaurant, bar, and room service.
Responsible for daily Specials.
|| Le Cordon Bleu Portland, OR
Associates in Culinary Arts.
Graduated with a . grade
Won many awards including