COVER LETTER: To whom it mat concern my name is Winfred Thomas Iam very interested in applying for the cooks position that you have open. Using all the experience I have in the restaurant business as being a cook I'll be able to give you the quality service and great tasting food while maintaining quality standards and maximizing production. I have a considerable amount expertise in this work and during my development I have learned a lot about the restaurant and the industry My objective is to obtain a job in the food service that will allow me to teach as well as learn with a group of professionals that focus is to satisfy the palate and render a unforgettable experience at a profit for whomever Iam working for I have over 10 years' experience as a food service professional very motivated individual and will contribute to the ongoing success of any organization. Winfred E Thomas 4321 Chamberlayne Ave Richmond, Virginia 23227 804-222-3058 home 804-252-9065 cell Berkeley Hotel 5/14/15 - 12/14/15 1200E Cary St, Richmond, VA Breakfast and Lunch line cook prepares all egg dishes and sauces and create lunch specials sandwiches and soups and assist with buffets and banquets and create menus and assist with organization of kitchen and management of personnel Southern Seasons 10/7/14 - 7/10/15 2250 Staples Mill Rd, Richmond, VA Line cook preparing foods including cooking, roasting, baking, and the preparation of sauté meals season finish and garnish all food in kitchen preparation in accordance with recipes. Maintain all refrigeration and dry storage areas to ensure proper handling and rotation of products bulk prep cooking, Ensured that stations were clean and that all food items are properly cover and stored label and dated follow recipes specs and Maintain a clean and sanitary area at all times in full accordance with health regulations Assists with quest request. Run multiple stations and large production of food also freezer pull and line set up. Marriott Hotel-2-10-2014 -10-15-14 500 East Broad St, Richmond, VA My responsibilities at Marriott Hotel included being able to set and close the line down by myself. We make everything in house from scratch and I can prep everything on the menu. My job also consist of helping my Chef create the menu, and I also have free reign to run any specials I choose I also cook on the line when we get busy for service on all stations as needed, which include sauté, grill, and fry, pantry. Jefferson Hotel - 10/10/2013-3/-9/-2014 101 W Franklin St, Richmond, VA Responsible for the daily preparation of food items in the pantry fry sauté stations prepare items needed for service from chopping vegetables to making sauces stocking the line . Also prepare items for other station or special event. Cook cleans kitchen equipment organize Daily Kitchen-Bar 2/4/13 - 10/9/2013 2934 W Cary St, Richmond, VA Prep Cook, prep foods for breakfast lunch and dinner followed recipes according company specs and to communicate with chef about freshness of foods and sanitation of kitchen area. Rowland Fine Dining 4/7/13 - 3/5/13 2132 Main St, Richmond VA Assists Chef with production of from scratch food including sauces to pastas, cut weighed and storing of fresh fish also the cooking and knowledge of stocks and soups both reduced and gluten free the assembly of vegetables for each plate according to proteins, knowing the sauces accompanied by each dish, and cut presented salads and appetizers and cheese boards and desserts

Highlights:

• Food Service
• Management
• hospitality
• hotel
• cook
• restaurant
• hotels