Scott Hilborn
------------------------------------------------------------------------------------------------(C) 713-319-4156,
Objective
Career oriented individual looking to further himself in a kitchen environment. Seeking position that will enable me to advance in the food service industry in terms of preparing, seasoning, and cooking soups, meats, vegetables, desserts, or other foodstuffs in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Work Experience
chef (08/30/2010 – 09/03/2010)
worked on board an oil skimming vessel as a cook in response to the gulf oil spill until contract ended.
Last Employer: fanfare events
Contact Person: Kim Hester / 360-318-9134
Responsibilities: Duties included but were not limited to cooking three meals a day, meal planning, food ordering, and sanitation.
Accomplishments: Drastically inproved low moral upon arrival due to previous employees shortcomings.
Lead Cook (04/10/2009 – 08/29/2010)
In charge of kitchen line.
Last Employer: Sams Boat, Seabrook
Contact Person: Charlie Lopez / 281-326-7267
Responsibilities: To call out incoming orders (in english and spanish), maintain steam table, operate the grill and/or flat top, fry foods, prepare salads and desserts, expo., and inspect all food that passes through the window for consumption.
Accomplishments: Started as fry cook but was quickly cross trained because of my ability to learn things quickly and efficiently.
Education
Establishment: San Jacinto Central
Degree: Associates of Culinary Arts
Education Period: 08/17/2009 - 05/21/2010
Speciality: Chef
Average Grade: 3.4
Details: Only two semesters completed so far. Had to put school on hold in order to find better pay.
Skills
Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in restaurants. Ordering of supplies, keep records and accounts, price items on menu, or plan menu.
Interests
Cooking is not only a source of employment, it is also a passion. When not at work all meals are cooked at home. I will not order take out or eat fast food. Through this process i have experimented with a wide variety of techniques and cuisines in order to become more proficient and well rounded in my profession.