Devon Campbell Email & Phone Number

Portland, Oregon

Line cook, banquet chef

Pasadena, California

Room service Come up with specials for holidays and special eventsDine LACurrently breakfast cook Prep for omelette station, pancake, waffles, French toast, breakfast meats, hash browns, eggs prep. Make buffet hot dish for privet club members loungeWork hot line all stations Stations worked Grande manger Breakfast, Lunch, dinner:Fruit cutting and plating, salads, parfaits. Fry lunch, dinner Mostly the appetizers a couple hot dishes. Grill lunch Cook all meats to temp steak,fish,and shrimp.Sue vibe Prepare vegetables for hot dish and sauces Sauté breakfast, lunchBurgers to tempPasta dishes Vegetarian options dishes

Universal City, California

This is where I did my culinary externship from le cordon blue. Worked pizza station: making and pressing dough topping and bakingBurger station: grill patties and make burger set ups Fry stations: tenders, onion rings, French Fries, veggie patties. Closing: scrub down and sanitize entire kitchen and equipment nightly

Los Angeles, California

Temp cook extra hand for different kitchens around Los Angeles. Mostly. Prep work for big events example the oscars, Grammys, banquets, Weddings, garde Manger, charcuterie, vegetable prep, meat prep and Plating. Temp for the Langham hotel and spa, Wolf Bang catering, the Beverly Hills Hotel, and fox studios

La Canada Flintridge, California

Prep for every station Baked table breads, buns, English muffins and biscuitsMake desserts and dessert specials cakes, custards, ice creams and piesPrep for garde manger, fry, grill and sauté stations

Westwood, California

make the salad Dressings, soups, sauces (Alfredo, marinara, pesto) Fish prep, chicken fabrication, crab cakes, meat ball, burgers, desserts, vegetable prep

Rochester, Michigan

Utilized certified bartending license to properly serve drinks to customers. Planned and coordinated various events to be held at the bar. Handled customer service and complaints. Responsible for cash handling and counting money, nightly deposits. Maintained inventory and did the purchasing for the bar. Successfully managed and trained bar staff to ensure adequate coverage and excellent customer service.

Diploma, Culinary Arts/Chef Training

Culinary Art Student

Training, Bartending/Bartender, 4.0

Animal Sciences, Marine Science

High School Tech Trade school

High School, High School Diploma

Bachelor'S Degree, Business Administration And Management, General

didnt finished switching Majors