The Calling

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The Calling

Johnny Micheal Bojinoff

440 SW th Avenue Apt#• Beaverton , Oregon 7005 • 50.646-677

HIGHLIGHTS OF QUALIFICATIONS

Order College Papers on The Calling

•Currently attending Le Cordon Bleu, Western Culinary Institute.

•Over 18 years experience in the hospitality and food service industry.

•Relate easily with all kinds of people.

•Trained and skilled in motivating by leading others to the successful completion of tasks..

• Able to work independently and as a cooperative team member.

• Excellent verbal and written communication.

• Punctual, dependable, positive, and hard working.

• Able to perform multiple tasks in a fast-paced environment.

• Possess current Oregon Food Handler's Certification and OLCC Permit.

SKILLS AND EXPERIENCE

Food Service

• Performed a variety of kitchen functions including prep, saut, line, and grill cooking.

• Cleaned and arranged work area to insure compliance with health and safety codes.

• Extensive experience in breads, pastries, and desserts.

• Expertise in baking and pastry, including quality scratch processes.

• Prepared and cooked entrees which appeared on the menu.

• Prepared foods according to special requests.

• Observed foods when finished to ensure quality product.

• Responsible for supplies and food ordering, receiving and inventory.

• Cleaned and arranged work area to insure compliance with health and safety codes.

• Performed as food and beverage server in a fine dining establishment.

• Utilized effective listening skills to understand the needs and concerns of customers.

• Explained policies and procedures to groups and individuals.

• Assisted customers in resolving issues and complaints.

Management Skills

• Provided training to employees both in the kitchen and on the floor.

• Performed as Relief Opening Manager in a full service fine dining restaurant.

• Coached employees to optimal performance.

• Established and promoted professional relationships with internal and external customers.

• Provided feedback to upper management regarding employee performance.

EDUCATION

Western Culinary Institute, Le Cordon Bleu Anticipated Graduation

Associate of Occupational Studies, Culinary ArtsMarch 004

WORK HISTORY

Food Production & Expo Bon Appetit , Portland, OR 00Chef De Cuisine Mallory's, Fort Wayne, IN 001/00

They say, "When you are no longer a child, you should put down childish things." Well, whoever said that never enjoyed playing with their food as a kid. Except now we bring vertically stacked food or fried rosemary sprigs stuffed in roasted garlic smashers to the table during valentines, prom, and every other night of the year. When you have had a culinary passion as long as I myself, one might say you have "The Calling".

A desire to learn new techniques, hone my existing skills, and assess my abilities brought me to Western Culinary Institute. After completion of WCI's Le Cordon Bleu Program I plan to continue my education through working and learning under premier chefs and industry professionals. Opening a restaurant where I can provide the customer with the highest quality ingredients using scratch methods of cookery would be an ultimate goal. Dedication has brought this childhood passion to the forefront of my life and before you now. I possess the soul of a chef and wish to bring people delight in their culinary experiences and turning them on to new and old flavors they may not have a familiarity with.

Participation in S. Pelligrino's "Almost Famous Chef" training and competition will help me focus on immediate and long-term goals as well as improve my contacts and relations within the culinary field, so with my creativity , and experience I believe I am the prime choice for WCI.

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