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I am a creative productive professional with extensive and diverse experience in culinary field. Deadline focused, strong attention to detail and accuracy, ability to adapt in a fast pace environment. I have skills in customer service etiquette, menu planning, and conflict resolution, ability to develop and build effective relationships. Skills in supervising, team building, technique training, food handling certification, and vast knowledge with kitchen equipment.
The fundamental of kitchen operations and the efficient use and care of commercial appliances and utensils
Essential cooking methods including roasting, grilling deep fat frying, boiling and sautéing
Head Cook, Line Cook, Kitchen Manager, Catering skills including knife cuts, garnishing, soups, salads, dressings and sauces.
Experience with large volumes of food for institutions, banquets, concessions fine dining, catering.
Food Handlers Manager’s Certification through ServSafe Food Sanitation Course.
Certified trainer through Corner Bakery
Relevant Experiences Nov. 2015-Present
Reese’s Catering Service
Owner Executive Chef
Client Consultation. Event planning, Menu and meal planning, oversee full business operation to include all aspects company.
Pursuit Wine Bar Washington DC. May 2015-Present
Weekend Lead Cook
Provide cook to order meals for brunch and dinner, Kitchen sanitation practices, use kitchen equipment and tools to complete all task and duties.
Lead Cook Penguin Staffing Washington, DC Jan. 2012-Present
Work in various kitchens as a temp. Cook assisting with food prep, Station setup. Kitchen utilizes, over all kitchen operations
Merchandise Supervisor Wal-Mart Washington, DC Oct. 2013-May 2014
Supervise Meat Dept., Responsible for daily operations and new personnel training. Daily, weekly, monthly and quarterly inventory. Manage floor production, perishable food display and rotation, seasonal sales items. Interview potential employees and record keeping.
Lead Cook Aramark Inc Washington, DC Aug. 2010-Oct. 2013
Create various dishes using Culinary Arts skills to create catered food for consumption.
Crudités, platters, meats, sauces, entrees, sides, deserts, and creative garnishing for presentation.
Station Cook/Trainer Corner Bakery Washington, DC Aug. 2010-Apr. 2012
Responsible for training new employees on company S.O.P to include sanitation, kitchen equipment, and customer service.
Lead Cook Vapiano Inc. Bethesda MD. Oct. 09- Aug. 2010
Prepared Sauces, Dressings to include pesto, marinara, thai curry, Caesar, raspberry vinaigrette pizza sauce and others according to recipes
Prepared cooked to order Italian meals on an induction heat wok stove using all fresh ingredients.
Cook H.A.R.T. Temp. Agency Washington DC. Nov. 2008- Oct. 2009
Worked in various kitchens as a temp. Cook assisting with food prep. Station setup. Kitchen utilizes, over all kitchen operations.
Kitchen Manager FBOP Glenville WV. Nov. 1998-Oct. 2008
Responsible for full kitchen operation preparing meals for Clients as small as 1,800 to as large as 3,200. Menu planning, cost control, ordering and receiving, cook staff and over all food production.
Education and Training
University of the District of Columbia Liberal Arts
Glenville State University Small Business Management
Glenville Multi Cultural Center Culinary Arts
Maurice T. Dixon
1936 Naylor Rd. Unit 303 Street SE Washington, DC 20002 (202) 560-4904 Cell (202) 450-6595 Home