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    Resume - Andrew Draper

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    Andrew Draper is a student at The New England Culinary Institute seeking a 700-hour internship starting in April 2016 to gain experience in a high-production kitchen. He has over 8 years of culinary experience, including positions as a line cook, intern, and pantry chef. Draper has extensive skills in meat fabrication, knife skills, inventory, and seafood processing and is able to work efficiently in a fast-paced, high-volume restaurant environment.

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    Resume - Andrew Draper

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    api-274839777
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    Andrew Draper is a student at The New England Culinary Institute seeking a 700-hour internship starting in April 2016 to gain experience in a high-production kitchen. He has over 8 years of culinary experience, including positions as a line cook, intern, and pantry chef. Draper has extensive skills in meat fabrication, knife skills, inventory, and seafood processing and is able to work efficiently in a fast-paced, high-volume restaurant environment.

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    resume - andrew draper

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    Andrew Draper is a student at The New England Culinary Institute seeking a 700-hour internship starting in April 2016 to gain experience in a high-production kitchen. He has over 8 years of culinary experience, including positions as a line cook, intern, and pantry chef. Draper has extensive skills in meat fabrication, knife skills, inventory, and seafood processing and is able to work efficiently in a fast-paced, high-volume restaurant environment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    37 views2 pages

    Resume - Andrew Draper

    Uploaded by

    api-274839777
    Andrew Draper is a student at The New England Culinary Institute seeking a 700-hour internship starting in April 2016 to gain experience in a high-production kitchen. He has over 8 years of culinary experience, including positions as a line cook, intern, and pantry chef. Draper has extensive skills in meat fabrication, knife skills, inventory, and seafood processing and is able to work efficiently in a fast-paced, high-volume restaurant environment.

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    ANDREW DRAPER

    51 Mont Vernon Street, Milford NH


    860-877-4906
    andrew.draper@student.neci.edu

    OBJECTIVE
    To gain knowledge and experience through internship in a high production kitchen. I am
    currently a student at The New England Culinary Institute looking for an internship for 700
    hours over a 6 month period starting in April 2016. I have over 8 years of experience in the
    industry and understand that I still have a lot to learn in this field. I understand that this
    position may be challenging but I am always looking to be pushed farther

    EDUCATION

    New England Culinary Institute - Montpelier, Vermont


    AOS Culinary Arts

    October 2014 - Present

    Bacon Academy High School Colchester, Connecticut


    High School Diploma

    Graduated June 2014

    WORK EXPERIENCE
    The Marshside Dennis, MA
    Intern, Line Cook
    April 2015- September 2015
    Responsible for working the line, was trained on every station
    Worked with Chef to create specials, create orders, make prep lists
    Fry, Oven, Saut, Grill, Flattop, Garde manger, and Expediter were stations I worked
    Trained several people on various stations
    Caf Mangia Colchester, CT
    Dishwasher, Pantry Chef May 2014 October 2014
    Responsible for making the composed salads
    Fired and plated each dessert.
    Responsible for garnishing every dish before it was sent and checking for order
    completion.
    Responsible for firing each ticket at the appropriate time
    Academy Caf Colchester, CT
    Line Cook
    August 2011- June 2014
    Responsible for creating a daily menu special
    Cooked and served a 4 course meal
    Managed the kitchen during instructors absence.
    Delegated work to a team of 5 to ensure we met goals and deadlines
    McCabe Waters Little League Bristol, CT
    Line Cook
    April 2008 - September
    2012
    Responsible for frying foods
    Responsible for grilling hotdogs and burgers
    Placed all food orders and managed stock levels.
    Responsible for daily cleaning
    Checked people out and responsible for bringing their food to them

    SKILLS

    Progressive kitchen experience, ServSafe certified


    Culinary basics and French classic cuisine
    Meat fabrication - experience breaking down all proteins, making sausages, brining
    and smoking
    Knife work and sanitation
    Ability to take inventory, make orders, and check in shipments
    Seafood processing and cookery

    Able to cook and manage tickets in a fast, high-capacity tourist restaurant

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