Baggage Porter

SIRS, Please keep my resume on file if you have no suitable position at this time. Thank you, JOHN ROBERTS 60-20 56th Ave, Queens, N. Y. 11378 Tel No. (347) 260 – 2077 - johngz.roberts@gmail.com WORK SUMMARY AND EXPERIENCE I am a hands on Chef with more than 10 years experience in high volume Restaurant and Catering service. I specialize in up scale and classic Italian, French and American Continental Cuisines. I work every position in the kitchen including, flame or flat grilling, broiling, ,sauté, pastas, Neapolitan gourmet table side pizza, salads, all mother sauces, soups, home made deserts with butchering skills to debone a whole or leg of veal, beef, lamb, pork , poultry, wild game, filet and debone all fish and shuck all shell fish. I am skilled in mufti tasks and well organize to produce fast Breakfast & lunch service, brunch service, dinner service and catering events to accommodate any size function. I am a team player with a positive attitude and I lead by example with courtesy and respect. I perform all kitchen duties from organizing the kitchen system to maximize the speed and efficiency of service, Inventory control, food costs, profit margins, schedules, labor cost control, projecting, training, supervising,line cooking, expediting, portion control and presentations. I am very creative in the construction of menus & daily specials, always mindful of the perishable inventory to creatively utilize in daily specials, soups, salads and vegetarian delights within three days or less to maintain fresh quality and eliminate waste to lower food costs and yield maximum profits.. I am very creative in utilizing the inventory in daily specials, soups, salads and vegetarian delights to eliminate waste, lower food costs and yield maximum profits. I attain this level of profits by balancing the higher priced items such as seafood, veal, lamb, and more with lower priced, higher profit yielding items; such as pasta, poultry, creative vegetarian entrees, creative starches, seasonal vegetables & fruits, direct purchasing with no middle mark ups, Market inventory over stock, Distributors discounts, bulk purchasing, price negotiations by maintaining a good personal relationship with smaller privately owned Purveyors and Distributors that equal the large corporations in quality of foods and delivery. I can help any establishment of any size to obtain an “ A “ passing grade by organizing, training and creating daily sanitary regiment schedule for every station in the kitchen and storage to properly store, label, date and maintain all raw , cooked , canned and perishable inventory. I would appreciate the opportunity to interview. WORK HISTORY: 2006 – PRESENT CHEF TALIA'S NEW YORK, NY. 2003 — 2006 CHEF PESCADO CEDARHURST, N.Y. 2001— 2003 KITCHEN MANAGER PALIO & SAN DOMENICO EQUITABLE BUILDING & C.P. S. NEW YORK, N.Y 1999 — 2001 BANQUET CHEF CAESAR'S ( MARRIOTT ) ST. THOMAS, U.S. VIRGIN ISLANDS 1998 – 1999 SOUS CHEF TWENTY TWENTY NEW YORK NY. EDUCATION: 1998 GRADUATE: NEW YORK RESTAURANT AND HOTEL MANAGEMENT SCHOOL. NEW YORK, N.Y. NEW YORK HEALTH DEPARTMENT FOOD HYGIENE CERTIFICATE. REFERENCES AVAILABLE UPON REQUEST Annexed here below is a small menu sample demonstrating my culinary creativity and experience, SALADS Baby Arugula Salad roast hearts of artichokes, roast beets, apples, candy coated pine nuts, sweet dried cranberries & sherry wine vinaigrette Grilled Chicken or Prawn Caesar Salad Frizze and Endive Salad with grilled baby squid, orange segments, hearts of palm, shredded coconut & a pineapple vinaigrette dressing Waist Watchers Salad assorted steamed baby garden vegetables with tri color seedless grapes, edible flower bouquet and a champagne grape vinaigrette dressing Grilled Waist Watchers Salad with Portobello mushrooms & beef steak tomatoes, hearts of artichokes, beets, over baby spinach and a robust dijonaise dressing Grilled Greek Steak Salad tender Hanger Steak, Ice burg lettuce with fresh mushroom, Greek Calamata olives, red onion with a white wine and lemon herb vinaigrette dressing Raw Foragers Natural Salad watercress, radicchio, wild spinach & mixed wild mushrooms, cucumbers, pear & cherry tomatoes with a lemon and extra virgin olive oil. Pear and Gargonzola Salad Tossed Mescaline Greens & Arugula with slices Pears, candy coated pecans, toasted almonds and sweet mixed dried fruit with a citrus vinaigrette dressing topped with imported Italian Gargonzola Cheese. Tropical Quinoa Salad mango, papaya, pineapple, sweet red & yellow peppers, poached pearl onions over tossed garden greens with lemon and olive oil Heartthrob Salad hearts of palm, artichoke hearts, red & yellow tomatoes, English cucumbers, red onions over tossed Boston lettuce with sun dried tomato dressing. Dieters Dream Salad Tossed Mesculine greens, ridichio, red onion, yellow pear tomato with steamed sliced breast of pesto tossed chicken and dressing. Haricot Bean and Shrimp Salad Grilled Jumbo Shrimp with assorted mixed harlcot french braised beans, red onions, Artichoke hearts tossed with a sweet elephant garlic and lemon dressing. Lamb Carpaccio & Arugula Salad Thinly sliced fresh herb eye of rack of lamb with arugula, yellow pear tomatoes & shaved Pecaarino Romano cheese, drizzled with pesto vinaigrette dressing SLIDERS AND ALL BURGERS, are uniquely dressed with creative toppings as demonstrated w/ California. California slider W/ Monterrey jack cheese & Guacamole Angus Beef burger sliders: Turkey burger sliders: Chicken burger sliders. Vegetarian burger sliders. Hot Mexican sliders, Buffalo sliders, Hickory Smoked BBQ sliders, Honey BBQ sliders PANINI'S, WRAPS AND BURGERS Italian Angus Burger Very lean ground Black Angus beef seasoned with home made pesto sauce cooked to perfection with Sun Dried Tomatoes and fresh Buffalo Mozzarella Cheese, served on a Brioche Bun. Fresh Hand Diced Yellow Tail Tuna Tar Tar Burger 10 oz. Wild yellow tail Tuna, hand chopped and seasoned fresh sage, fresh green peppercorn and cooked to temperature topped with Bell Pease Cheese and Salmon Roe, served an a Brioche Bun. ( Chef Recommended Black & Blue Or Rare ) Vegan Burger Chunky hand diced and home made w/ seasonal mixed garden vegetables and whole organic grains. Pollo Palliard Di Panini Thin cut grilled chicken cutlet with broccoli di rape, provolone cheese and fire roasted red bell peppers, served on a home made pesto and fresh herb Panini bread. Panini di pollo Florentine Italian seasoned and pan roasted chicken cutlet with fresh baby spinach schiffonade, Bruschetta insalata and fresh mozzarella cheese, served on a home made hame made roast garlic and fresh herb foccacia bread. Chicken Provençale Panini or Wrap with artichoke hearts, Arugula, sun dried tomatoes, exta virgin olive oil and 12 year aged balsomic served on a 12" toated pesto wrap. Waist Watchers Grilled Vegetable Panini or Wrap grilled Portobello mushroom with tri color seasonal vegetables, grilled Tofu and Romaine lettuce served with a sweet sundried tomato and olive oil dressing on a 12" whole wheat toasted wrap Flat Bread Chicken Sandwich BBQ grilled breast of chicken W/ Bacon, Mozzarella cheese, served on artisan flat bread with french fries or onion rings. Grilled Tid Bit Steak Sandwich Grilled tender loin of Hangar steak served on an open face Italian Garlic topped with melted mozzarella cheese and served with a side of home made Ajous dip. Grilled Tid Bit Chicken Sandwich,  served on an open face Italian Garlic topped with melted mozzarella cheese and served with a side of home made chicken Ajous dip. Free Range Buffalo Ribeye Steak with panco crusted beef steak tomatoes and fresh chives Free Range Bison Butchers Cut of Steak with porcini mushroom sauce Grilled Bourbon glazed Flank Steak Flash Grilled Swiss Steak with grilled Swiss char and yellow bell peppers Grilled Hangar Steak with caramelized Bermuda onions & a natural demi glace reduction Classic Russian Beef Stroganoff  served over a bed of german shpetzel noodles Grilled Portobello Steak Florentine Beef Lo Mein with stir fry scallions, Bachoy and cabbage over rice noodles Asian Pepper Steak Pan sierred and flash cooked medallions of Flank steak with Bermuda onions and tri color pepers, Tofu and Hoisin sauce, served over toasted sushi rice patty. Chipotle Rubbed Tenderloin of Black Angus Beef topped with a tropical fruit salsa Orzo Paella Pan serried medallions of boneless Chicken with Shrimp, Clams, Mussels and Chorozzo sausage, tossed in with creamy Saffron and fresh Herb Orzo pasta. Seafood Braised Grouper All'a Picatta Pan roast Chillean Sea Bass with a Cannelli pesto bean coulis Pan Roast Blue or Red Snapper with lemon tarragon bernaise Maryland Blue Crab Cakes  or  Atlantic Salmon Cakes over risotto primavera Braised Seafood marinara with assorted fish. Whole pan fried baby St. Peter- Tilapia with a saffron and truffle cream sauce " Beurre Blanc " Coconut Crusted  Cajun fried Jumbo Shrimp Mediterranean pesto crusted Salmon Potato-Crusted Filet of Cod Grilled Tuna Steak with a roast bell pepper coulis Blackened Wild Salmon Cajun Atlantic Salmon Blackened Tuna Steak Stuffed Sole Florentine Grilled Swordfish with Tarragon Bernaise Glilled Medallions of  Mahi-Mahi with,saffron scampi sauce Poached Salmon with Holandaise sauce Crispy panko and parmesan crusted Dover Sole HORS D’OEUVRES FOR COCKTAIL PARTIES Blackened Cajun Chicken Skewers with Remulade dip Skewered Curried Chicken Skewers with Mango Chutney Mojito Chicken served on a yucca chips and a citrus salsa dip Charred Filet of Beef served on a baguette with horseradish sauce Italian Brochette toasted peasant bread with tomato, basil diced pearl onions and olive oil Assorted French Vegetarian Tarts Babushka Grilled Mediterranean Eggplant and grape tomatoes Spread loaded on Crisp peasant toast points Moroccan Hummus served with pita Grilled Fruit Kebabs Grilled Vegetable Kebabs assorted seasonal fruits and Vegetables on skewers Fresh Mint Rubbed Lamb & Artichoke Heart Skewers Miniature bite size Beef and Chicken Quesadillas Marinated Hangar Steak on a roast garlic and fresh herb crostini Savory Vegetable and Potato Cakes served with a Cajun remoulade Roast Corn & Beef Chorizo Maryland Cakes Beef, Vegetable, Cheese and Chicken Empanadas Asian Skewered Chicken and Beef served with a Sweet & Spicy peanut sauce Italian Style Beef & Turkey Meatballs served with Pesto dip Swedish Style Meatballs served in a Non Dairy cream sauce Miniature Turkey, Beef and Veggie Hamburgers Sliders served on brioche buns Crispy Vegetable Spring Rolls served with a soy dip Mushroom and Lamb Vol-au-Vent chopped wild mushrooms and Lamb inside puff pastry Pecan Crusted Chicken on Skewers with a honey mustard dip Sweet & Sour Chicken Nuggets Miniature Chicken Burritos served with a chili sauce Jamaican Jerk Chicken served on a plantain with a Papaya chutney Stuffed Mushrooms with a spinach artichoke dip filling Baked Mini Vegetarian Quiches Asparagus & Italian Lamb Prosciutto Wraps SIRS, Please keep my resume on file if you have no suitable position at this time. Thank you, JOHN ROBERTS 60-20 56th Ave, Queens, N. Y. 11378 Tel No. (347) 260 – 2077 - johngz.roberts@gmail.com WORK SUMMARY AND EXPERIENCE I am a hands on Chef with more than 10 years experience in high volume Restaurant and Catering service. I specialize in up scale and classic Italian, French and American Continental Cuisines. I work every position in the kitchen including, flame or flat grilling, broiling, ,sauté, pastas, Neapolitan gourmet table side pizza, salads, all mother sauces, soups, home made deserts with butchering skills to debone a whole or leg of veal, beef, lamb, pork , poultry, wild game, filet and debone all fish and shuck all shell fish. I am skilled in mufti tasks and well organize to produce fast Breakfast & lunch service, brunch service, dinner service and catering events to accommodate any size function. I am a team player with a positive attitude and I lead by example with courtesy and respect. I perform all kitchen duties from organizing the kitchen system to maximize the speed and efficiency of service, Inventory control, food costs, profit margins, schedules, labor cost control, projecting, training, supervising,line cooking, expediting, portion control and presentations. I am very creative in the construction of menus & daily specials, always mindful of the perishable inventory to creatively utilize in daily specials, soups, salads and vegetarian delights within three days or less to maintain fresh quality and eliminate waste to lower food costs and yield maximum profits.. I am very creative in utilizing the inventory in daily specials, soups, salads and vegetarian delights to eliminate waste, lower food costs and yield maximum profits. I attain this level of profits by balancing the higher priced items such as seafood, veal, lamb, and more with lower priced, higher profit yielding items; such as pasta, poultry, creative vegetarian entrees, creative starches, seasonal vegetables & fruits, direct purchasing with no middle mark ups, Market inventory over stock, Distributors discounts, bulk purchasing, price negotiations by maintaining a good personal relationship with smaller privately owned Purveyors and Distributors that equal the large corporations in quality of foods and delivery. I can help any establishment of any size to obtain an “ A “ passing grade by organizing, training and creating daily sanitary regiment schedule for every station in the kitchen and storage to properly store, label, date and maintain all raw , cooked , canned and perishable inventory. I would appreciate the opportunity to interview. WORK HISTORY: 2006 – PRESENT CHEF TALIA'S NEW YORK, NY. 2003 — 2006 CHEF PESCADO CEDARHURST, N.Y. 2001— 2003 KITCHEN MANAGER PALIO & SAN DOMENICO EQUITABLE BUILDING & C.P. S. NEW YORK, N.Y 1999 — 2001 BANQUET CHEF CAESAR'S ( MARRIOTT ) ST. THOMAS, U.S. VIRGIN ISLANDS 1998 – 1999 SOUS CHEF TWENTY TWENTY NEW YORK NY. EDUCATION: 1998 GRADUATE: NEW YORK RESTAURANT AND HOTEL MANAGEMENT SCHOOL. NEW YORK, N.Y. NEW YORK HEALTH DEPARTMENT FOOD HYGIENE CERTIFICATE. REFERENCES AVAILABLE UPON REQUEST Annexed here below is a small menu sample demonstrating my culinary creativity and experience, SALADS Baby Arugula Salad roast hearts of artichokes, roast beets, apples, candy coated pine nuts, sweet dried cranberries & sherry wine vinaigrette Grilled Chicken or Prawn Caesar Salad Frizze and Endive Salad with grilled baby squid, orange segments, hearts of palm, shredded coconut & a pineapple vinaigrette dressing Waist Watchers Salad assorted steamed baby garden vegetables with tri color seedless grapes, edible flower bouquet and a champagne grape vinaigrette dressing Grilled Waist Watchers Salad with Portobello mushrooms & beef steak tomatoes, hearts of artichokes, beets, over baby spinach and a robust dijonaise dressing Grilled Greek Steak Salad tender Hanger Steak, Ice burg lettuce with fresh mushroom, Greek Calamata olives, red onion with a white wine and lemon herb vinaigrette dressing Raw Foragers Natural Salad watercress, radicchio, wild spinach & mixed wild mushrooms, cucumbers, pear & cherry tomatoes with a lemon and extra virgin olive oil. Pear and Gargonzola Salad Tossed Mescaline Greens & Arugula with slices Pears, candy coated pecans, toasted almonds and sweet mixed dried fruit with a citrus vinaigrette dressing topped with imported Italian Gargonzola Cheese. Tropical Quinoa Salad mango, papaya, pineapple, sweet red & yellow peppers, poached pearl onions over tossed garden greens with lemon and olive oil Heartthrob Salad hearts of palm, artichoke hearts, red & yellow tomatoes, English cucumbers, red onions over tossed Boston lettuce with sun dried tomato dressing. Dieters Dream Salad Tossed Mesculine greens, ridichio, red onion, yellow pear tomato with steamed sliced breast of pesto tossed chicken and dressing. Haricot Bean and Shrimp Salad Grilled Jumbo Shrimp with assorted mixed harlcot french braised beans, red onions, Artichoke hearts tossed with a sweet elephant garlic and lemon dressing. Lamb Carpaccio & Arugula Salad Thinly sliced fresh herb eye of rack of lamb with arugula, yellow pear tomatoes & shaved Pecaarino Romano cheese, drizzled with pesto vinaigrette dressing SLIDERS AND ALL BURGERS, are uniquely dressed with creative toppings as demonstrated w/ California. California slider W/ Monterrey jack cheese & Guacamole Angus Beef burger sliders: Turkey burger sliders: Chicken burger sliders. Vegetarian burger sliders. Hot Mexican sliders, Buffalo sliders, Hickory Smoked BBQ sliders, Honey BBQ sliders PANINI'S, WRAPS AND BURGERS Italian Angus Burger Very lean ground Black Angus beef seasoned with home made pesto sauce cooked to perfection with Sun Dried Tomatoes and fresh Buffalo Mozzarella Cheese, served on a Brioche Bun. Fresh Hand Diced Yellow Tail Tuna Tar Tar Burger 10 oz. Wild yellow tail Tuna, hand chopped and seasoned fresh sage, fresh green peppercorn and cooked to temperature topped with Bell Pease Cheese and Salmon Roe, served an a Brioche Bun. ( Chef Recommended Black & Blue Or Rare ) Vegan Burger Chunky hand diced and home made w/ seasonal mixed garden vegetables and whole organic grains. Pollo Palliard Di Panini Thin cut grilled chicken cutlet with broccoli di rape, provolone cheese and fire roasted red bell peppers, served on a home made pesto and fresh herb Panini bread. Panini di pollo Florentine Italian seasoned and pan roasted chicken cutlet with fresh baby spinach schiffonade, Bruschetta insalata and fresh mozzarella cheese, served on a home made hame made roast garlic and fresh herb foccacia bread. Chicken Provençale Panini or Wrap with artichoke hearts, Arugula, sun dried tomatoes, exta virgin olive oil and 12 year aged balsomic served on a 12" toated pesto wrap. Waist Watchers Grilled Vegetable Panini or Wrap grilled Portobello mushroom with tri color seasonal vegetables, grilled Tofu and Romaine lettuce served with a sweet sundried tomato and olive oil dressing on a 12" whole wheat toasted wrap Flat Bread Chicken Sandwich BBQ grilled breast of chicken W/ Bacon, Mozzarella cheese, served on artisan flat bread with french fries or onion rings. Grilled Tid Bit Steak Sandwich Grilled tender loin of Hangar steak served on an open face Italian Garlic topped with melted mozzarella cheese and served with a side of home made Ajous dip. Grilled Tid Bit Chicken Sandwich,  served on an open face Italian Garlic topped with melted mozzarella cheese and served with a side of home made chicken Ajous dip. Free Range Buffalo Ribeye Steak with panco crusted beef steak tomatoes and fresh chives Free Range Bison Butchers Cut of Steak with porcini mushroom sauce Grilled Bourbon glazed Flank Steak Flash Grilled Swiss Steak with grilled Swiss char and yellow bell peppers Grilled Hangar Steak with caramelized Bermuda onions & a natural demi glace reduction Classic Russian Beef Stroganoff  served over a bed of german shpetzel noodles Grilled Portobello Steak Florentine Beef Lo Mein with stir fry scallions, Bachoy and cabbage over rice noodles Asian Pepper Steak Pan sierred and flash cooked medallions of Flank steak with Bermuda onions and tri color pepers, Tofu and Hoisin sauce, served over toasted sushi rice patty. Chipotle Rubbed Tenderloin of Black Angus Beef topped with a tropical fruit salsa Orzo Paella Pan serried medallions of boneless Chicken with Shrimp, Clams, Mussels and Chorozzo sausage, tossed in with creamy Saffron and fresh Herb Orzo pasta. Seafood Braised Grouper All'a Picatta Pan roast Chillean Sea Bass with a Cannelli pesto bean coulis Pan Roast Blue or Red Snapper with lemon tarragon bernaise Maryland Blue Crab Cakes  or  Atlantic Salmon Cakes over risotto primavera Braised Seafood marinara with assorted fish. Whole pan fried baby St. Peter- Tilapia with a saffron and truffle cream sauce " Beurre Blanc " Coconut Crusted  Cajun fried Jumbo Shrimp Mediterranean pesto crusted Salmon Potato-Crusted Filet of Cod Grilled Tuna Steak with a roast bell pepper coulis Blackened Wild Salmon Cajun Atlantic Salmon Blackened Tuna Steak Stuffed Sole Florentine Grilled Swordfish with Tarragon Bernaise Glilled Medallions of  Mahi-Mahi with,saffron scampi sauce Poached Salmon with Holandaise sauce Crispy panko and parmesan crusted Dover Sole HORS D’OEUVRES FOR COCKTAIL PARTIES Blackened Cajun Chicken Skewers with Remulade dip Skewered Curried Chicken Skewers with Mango Chutney Mojito Chicken served on a yucca chips and a citrus salsa dip Charred Filet of Beef served on a baguette with horseradish sauce Italian Brochette toasted peasant bread with tomato, basil diced pearl onions and olive oil Assorted French Vegetarian Tarts Babushka Grilled Mediterranean Eggplant and grape tomatoes Spread loaded on Crisp peasant toast points Moroccan Hummus served with pita Grilled Fruit Kebabs Grilled Vegetable Kebabs assorted seasonal fruits and Vegetables on skewers Fresh Mint Rubbed Lamb & Artichoke Heart Skewers Miniature bite size Beef and Chicken Quesadillas Marinated Hangar Steak on a roast garlic and fresh herb crostini Savory Vegetable and Potato Cakes served with a Cajun remoulade Roast Corn & Beef Chorizo Maryland Cakes Beef, Vegetable, Cheese and Chicken Empanadas Asian Skewered Chicken and Beef served with a Sweet & Spicy peanut sauce Italian Style Beef & Turkey Meatballs served with Pesto dip Swedish Style Meatballs served in a Non Dairy cream sauce Miniature Turkey, Beef and Veggie Hamburgers Sliders served on brioche buns Crispy Vegetable Spring Rolls served with a soy dip Mushroom and Lamb Vol-au-Vent chopped wild mushrooms and Lamb inside puff pastry Pecan Crusted Chicken on Skewers with a honey mustard dip Sweet & Sour Chicken Nuggets Miniature Chicken Burritos served with a chili sauce Jamaican Jerk Chicken served on a plantain with a Papaya chutney Stuffed Mushrooms with a spinach artichoke dip filling Baked Mini Vegetarian Quiches Asparagus & Italian Lamb Prosciutto Wraps

Baggage Porter

New York, NY