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Ezequiel Monell

56 College Street Montpelier, VT 05602

Email: Cell: (340) 277-2911

Objective: Ambitious and motivated student of the New England Culinary Institute, currently pursuing a Culinary
Arts degree seeking to learn and grow through a 700 hour internship. With 5 years of kitchen experience in a
restaurant setting, I am eager to learn new cuisines and techniques.
Key Qualifications

Approximately 5 years of experience in the

culinary field
Classically trained
Able to work efficiently with minimal
Ability to maintain a clean work area
Attention to detail with exceptional knife skills

Good communications skills inside and out of the

Always open to new ideas and improvements
ServSafe Certified
Always willing to learn/try new things

Culinary Skills

Skilled in preparing, and cooking a wide range of foods including, brunch, soups, salads, and entrees
Hands-on experience in roasting, grilling, boiling, saut, and frying meats, fish, vegetables and other foods
Skilled in filleting and portioning fish, meats, and protein

Major Accomplishment

Volunteer Food Runner at Taste of the Caribbean | July 2013

Skills USA regional Competitor | July 2012
Competitor of an aired Barbados Culinary Competition | August 2012
2nd place winner of a World Food Day culinary team Competition | November 2012

Work Experience
Cook-The Galleon | June 2015- Oct 2015
Help the chef create daily specials
Worked garmo, grill, and some saut
Made sure all prep was fresh and up to par
Break down lobsters, Mahi, wahoo, and tuna
Clean filet mignon
making desserts
make staff meal
Responsible for breaking down the line and maintaining a clean kitchen

St. Croix, Virgin Islands

Cook- Salud Bistro | April 2015 Jun 2015

Prep and set up work station for dinner service
Work saut and garmo
Prepare cheese boards and charcuterie
Create specials for my station
Filet fresh fish tuna, Mahi, and wahoo

St. Croix, Virgin Islands

Cook - Beachside Caf | Oct 2011- Oct 2014

St. Croix, Virgin Islands
Set up work station and prepared ingredients for cooking, including portioning, chopping, and storing food
Prepared soups and sauces, cook starches and pasta
Operated stoves, grills, fryers, ovens, broilers and microwaves

Tested & monitored food quality to verify they have been cooked adequately
Executed and expedited food to the window in timely fashion
Maintained cleanliness at station throughout service
Practiced proper sanitation and clean up procedures at end of shift

Cooks Helper - Bacchus | Jun 2011- Oct 2011

Cleaned and stuffed fresh lobster
Cleaned and portioned filet mignon
Assisted in making fresh ravioli, fettuccini and risotto daily
Prepared and cut fish for sashimi
Prepared garnishes, and set up salad station

St. Croix, Virgin Islands

New England Culinary Institute | Oct 2014 present
Associate of Occupational Studies in Culinary Arts

Montpelier, Vermont

St. Croix Educational Complex High School | Aug. 2010- Jun 2014
Basic Secondary Education

St. Croix, Virgin Islands

Certificate in Culinary Arts | Aug. 2010- Jun 2012

Career and Technical Education Center

St. Croix, Virgin Islands

Complete the Green Chefs, Blue Ocean Online Sustainable Seafood Course