KURTIS SMITH14024 N 38th St, Phoenix, Arizona 85032 | C: 9285510684 | kurtis.smith.24@gmail.com

SummaryMy Goal in a kitchen is to have it run smoothly an efficiently as best to my ability, I havetrained an retrained many of the cooks and staff that I have worked with in prior kitchens andhave done it successfully and I am also looking for a challenge and to also have some fun.

Highlights

Strong Meat fabrication. (Ribeye, filet,Ny strip, salmon, seabass, swordfish,seafood, ect) Inventory management. (sysco,freshpoint, shamrock) Saucier (Demi, stocks, Valute, herboils, gastriques, beur blancs) High volume production capability(handling large Banquet Event orders,large buffet set ups, Large Pop‐upBanquet Event, and doing over 500people covers in a night)

Experience

Supervisor Jan 2014 to Apr 2016Tapatio Cliffs Hilton ‐ Phoenix, ArizonaI have been the supervisor for two and half years, I have worked in a high volume fast paceenvironment, an also retrained the kitchen staff to run efficiently and quickly. As a supervisor Ialso was in charge of taking care of the sea food orders, dry storage, an produce orders, Ihave use excel, Microsoft outlook, an using ordering guides on Sysco, fresh pointe, and shamrock. I was also the lead line in the kitchen as I was the lead grill an expo. I was also thesaucee who prepared all the stocks and the demi's garnish oils, and specialty sauces.

Cook I Jan 2011 to Jan 2014Tapatio Cliffs Hilton ‐ Phoenix , ArizonaI prepared all the Mise en Place for my line an replenished what I need on a daily basis, I wasthe lead line cook, I also was the lead sauté, an lead fry. I also was the expo when it wasneeded. I also collaborated closely with the Chef to conduct staff meetings and resolveservice, product and personnel issues. It was also implemented for food safety for theMaricopa county food department to label and date food items and that was one of my duties asa lead line to implement these standards.

Cook 1 May 2005 to Apr 2009Squaw Peak Hilton ‐ Phoenix, ArizonaAs a cook at squaw peak I was there lead grill, saute, pantry, and fry. I was also in‐charge ofmaking the desert menu an all of the salads and dressings. I also was in charge of creating thebreakfast buffet and retraining morning staff.

EducationAssociate of Arts, Culinary 2005Scottsdale Culinary Institute ‐ Scottsdale, Arizona