Albert Murphy Email & Phone Number

Brea, California, United States

Lax Terminal 5

Duties include Prep and firing of menu items for the restaurant. There are three stations appetizers, burgers and salad. The menu is a scaled down version of other Rock and Brew restaurant locations each station has 6 to 8 different items. This is a high volume location as it is one of only 2 restaurants in terminal 5 of LAX, and the airport is a high traffic location. I need to read tickets and cook to order within a 5 to 10 min time frame depending on the specific item. This is an extremely tiny kitchen so am working in a small area

A List Cook:Duties include Prep and firing of banquette orders for hot items, for parties of varying size and complexity, which include employee meals, tastings, VIP/special meals, sit down meals, buffets, action stations and working directly for clients in booths. Expediting menu items of both hot and cold kitchen items for large events for multiple clients, ranging from 10 to 3000+ people. Comprehensive monthly inventory of both first and third floor kitchens. Overseeing other employees and temporary help for prep and firing of banquette orders for large events. I have also assisted the souse chef and chef de cuisine in the preparation and completion of portion cost analysis, standardized recipes, temperature logs, production sheets, waste logs, labeling, and HASEP logs

Anaheim Convention Center

Duties include Prep and firing of banquette orders for hot items, for parties of varying size and complexity, which include employee meals, tastings, VIP/special meals, sit down meals, buffets, action stations and working directly for clients in booths. Expediting menu items of both hot and cold kitchen items for large events for multiple clients, ranging from 10 to 3000+ people. Comprehensive monthly inventory of both first and third floor kitchens. Overseeing other employees and temporary help for prep and firing of banquette orders for large events. I have also assisted the souse chef and chef de cuisine in the preparation and completion of portion cost analysis, standardized recipes, temperature logs, production sheets, waste logs, labeling, and HASEP logs

Line/Banquette Cook:Evening Line lead cook responsible for preparing meals for the restaurant, bar and room service from 3:00 PM until the kitchen closes at 11:00 PM. Knowledgeable in banquette prep, preparing large quantities of items for banquettes for both buffet and plated events, such as marking protein, preparing salads, fruit and cheese trays.

Swing Cook:Duties included giving line breaks to all stations, preparing the daily diner amuse for the Belvedere Restaurant which included a soup, salad and starch, a variety of prep work for the differing stations both morning and evening, providing assistance as needed for all stations when kitchen was unusually busy, sole evening line cook for Club Bar and Room Service starting at 10:30 PM., sole evening cook for the Pastry kitchen starting at 11:00 PM., grave yard shifts to allow normal grave yard cook days off, responsible for preparation of staff/family meal, assist Banquet Chefs as needed.Reason for leaving: Externship completed.

Acting Sous-Chef Garde Manger & Hot Appetizers:Having completed the curriculum and entering upon my externship, Chef Osley approved my selection onto the Restaurant 561 line. I was an acting Sous-Chef for the Garde Manger and Hot App’s line, which was staffed completely by students of the California School of Culinary Arts. My duties included managing all stations, making sure that the students were able to construct all items on each station, helping out as needed on the line, preparation of the soup of the day, and presenting to the Chef a weekly special.Reason for leaving: Non paid externship, on a temporary basis until a paid position could be found.

Production Kitchen & Student Café Line Cook 521 E. Green StreetPasadena, CA. 91101 (888)-900-2433 Chef: Simon Harrison C Schedule Student; I worked (as part of my rotation) for three weeks in the production kitchen on the savory line, fabricating all of the protein and whatever other prep as needed for Bistro 561, the school’s 4 star restaurant. From that point on I worked in the student café on the line. I requested to extend my stay in the café as it had been a valuable experience. I have worked all of the different stations within the café; they are the grill, sauté, hot appetizer, garde manger, front of the house, and as back up prep for each station. I have also worked on prepping and helping to devise daily specials for each of the stations

Manage mail department, renegotiating and setting up purchasing contracts, purchasing supervisor for home and five (5) branch offices, updating agent errors & omissions (E&O) & license contracts, setting up and mailing producer broker agreements, and cancellations. First contact for new brokers, mailed out marketing profile, and any promotional or service related items to brokers. Trained in ADR (Auto Driving Records), and in finding coverage information for adjustors. Experienced CSR (customer service representative), setting up new claims and letters of experience. Reason for Leaving: To begin a new career in the culinary industry

Education record

Activities and Societies: I am serve safe certified

Associate Of Arts - Aa, Culinary Arts/Chef Training, 3.9

Associates Of Arts Degree, Culinary Arts/Chef Training

Le Cordon Bleu Culinary Arts Program

Associate Of Arts (Aa), Culinary Arts/Chef Training