Taylor Adams (802).356.6330 taylor.adams@student.neci.

edu

I am looking to further my culinary knowledge and experience through a 700 hour paid internship between the months of July and December 2012.

Education:

Woodstock Union High School Graduate of 2007 New England Culinary Institute Class of 2013

Job experience:
Simon Pearce Restaurant June 11 to Jan. 12 Quechee, VT Dishwasher/Prep Cook washed dishes keeping up with incoming dirty plates through lunch service making sure the dish area was never backed up prepped various vegetables, fruits and meats for both lunch and dinner service alike as well as filleting and de-boning salmon successfully preparing our famous cheddar soup as well as the soup du jour like butternut squash and curry cauliflower soup along with many others worked my way up to salads and desserts within a month, by 3 months was working the fry station prepping and serving sesame chicken, calamari salads, quiches and fries for hot sandwiches and burgers swept the entire kitchen floor every half hour during service and took out and replaced all garbage bags, swept, mopped at the end of service to maintain a sanitary working environment cleaned and sanitized the downstairs prep room kitchen by myself after the dinner crew left to start service Au Bon Pan (of good bread in french) at Dartmouth Hitchcock Medical Center Jan. 11 to May 11 All night Sandwich and Salad maker Lebanon, NH worked the 3rd shift mass producing 6 designated salads and 3 hot sandwiches for the following day made cold and hot sandwiches alike to order for customers became a quick producer of multiple orders at a time, customers tended to be doctors and nurses in a rush back to their duties kept the drink cooler stocked throughout the night and made sure the coffee never got beyond half empty before making a backup batch I have experience operating a cash register and documenting sales at the end of the night

Salt Hill Pub Jan. 10 to Dec. 10 Hanover, NH Waiter front of the house table service expediting hot food as it come out of the window, putting lettuce, tomatoes, onions and pickles on burgers, dressing the seafood dishes with lemons and homemade remoulade sauce plating all desserts to order running other waitstaff members food to their designated tables swept and mopped the dessert area in the kitchen every night after service Shepards Pie on the Green April 09 to Oct. 09 Quechee, VT Dishwasher/ Prep Cook kept up with the dish area during breakfast and lunch service without the benefit of an electric powered dishwasher prepped lasagna(veggie, meat, and Tuscan Chicken), macaroni and cheese, shepherds pie in whole hotel pans baked chicken in buffalo seasoning for the chicken burritos made soft serve ice cream in the summertime for the kids maintained dining room and kitchen cleanliness throughout the course of the day Sports: I played competitive hockey for 12 years up through high school and played football from 4th grade through 12th.

Skills:
organized.

Team player, quick learner, accountable, reliable, leader,