Adrianna D Morgan

age ~35

from Seattle, WA

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Adrianna Morgan Phones & Addresses

1544 14Th Ave S APT 4, Seattle, WA 98144
61 Log Ln, Richland, WA 99354 • (509)4204033
West Richland, WA
Pasco, WA
Chicago, IL
1110 18Th Ave E #10, Seattle, WA 98112

Work

Company:

Jimmy john's
Mar 2014
Position:

Team member

Education

School / High School:

FareStart- Seattle, WA
2013
Specialities:

Diploma in Culinary

Skills

Kitchen Skills: Proficient in using vari... • Skilled in scaling recipes • Able to follow instructions with precision • Effectively worked as part of a team • Trained in reading • understanding • and following safety procedures • such as knowledge of safe cooking temper... • accuracy • and efficiency • Passed assessments for batonnet • bias • chiffonade • small • medium • and large dice cuts. Cooking Skills: Pr... • chicken • fish and other proteins for service • Experience in various cooking techniques... • sweating • steaming • boiling • baking • and frying • Able to safely use a variety of equipmen... • tilt skillet • steam kettle • food processer • industrial sized mixer • immersion blender • combi-oven • steamer and a dishwasher.

Resumes

Team Member

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Location:

Seattle, WA

Work:

Jimmy John's
Team Member

Education:

Columbia Basin College 2008 - 2012

Skills:

Teamwork
Microsoft Word
Powerpoint
Social Media
Microsoft Excel
Time Management
Customer Service

Adrianna Morgan Seattle, WA

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Education:

FareStart
Seattle, WA
2013 to 2014
Diploma in Culinary

Skills:

Kitchen Skills: Proficient in using various kitchen tools/equipment, Skilled in scaling recipes, Able to follow instructions with precision, Effectively worked as part of a team, Trained in reading, understanding, and following safety procedures, such as knowledge of safe cooking temperatures of certain food products. Knife Skills: Practiced proper techniques using safety, accuracy, and efficiency, Passed assessments for batonnet, bias, chiffonade, small, medium, and large dice cuts. Cooking Skills: Prepped and prepared beef, chicken, fish and other proteins for service, Experience in various cooking techniques such as saut, sweating, steaming, boiling, baking, and frying, Able to safely use a variety of equipment including: deli slicer, tilt skillet, steam kettle, food processer, industrial sized mixer, immersion blender, combi-oven, steamer and a dishwasher.