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Row House Restaurant Harlem, NY
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Set oven temperatures and place items into hot ovens for baking.
Place dough in pans, molds, or on sheets and bake in production ovens or on grills.
Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
FEDCAP Manhattan, NY
Building Maintenance 05/14-06/16
Service, clean, or supply restrooms.
Clean building floors by sweeping, mopping, scrubbing, or vacuuming.
Gather and empty trash.
Follow procedures for the use of chemical cleaners and power equipment to prevent damage to floors and fixtures.
Mix water and detergents or acids in containers to prepare cleaning solutions, according to specifications.
The Writing Room Restaurant Manhattan, NY
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Store food in designated containers and storage areas to prevent spoilage.
Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.
Take and record temperature of food and food storage areas, such as refrigerators and freezers.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Churchill Tavern Manhattan, NY
Sous Chef 01/12-11/13
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quality of raw or cooked food products to ensure that standards are met.
Estimate amounts and costs of required supplies, such as food and ingredients.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Paul Smith’s College Paul Smith’s, NY
B.P.S. Culinary Arts and Service Management 2001
Le Cordon Bleu Paris, France
Pastry Arts Certificate 1998
Duchess County B.O.C.E.S Salt Point, NY
Licensed Nail Technician/Cosmetology 1988
Erin K. O’Malley
317 west 45th Street #317 New York, 10036 | 646-702-7438 | EKOM1771atosc@outlook.com