Lu Anne Brummett

7200 Privates Cove #1058

Las Vegas, Nevada 89145
(702) 788-0216
luannebrummett@yahoo.com

Dear Prospective Employer:

This letter and resume are for your consideration for a position as a Cook/Chef, that I
believe will fully utilize my professional skills and personal abilities. I prefer opportunities
for growth and advancement based upon team work, individual merit and capability. My
background reflects extensive experience in, but is not limited to the following areas of
proficiency:

• Cooking - Saute, Broiler, Fry, Banquets, Pantry, Prepping; Sunday

Brunches, Breakfast, Lunch and Dinner
• High-Level, Eloquent and Expeditious Food Plating and Presentation
• Food and Labor Cost Controls
• Inventory Control
• Client Relations
• Customer Service
• Relationship Building

I have also developed the ability to establish and maintain interpersonal communications
and rapport with fellow staff, clients, executives and management. These are all combined
with proven business knowledge, and a comprehensive education.

My demonstrated abilities as a Cook within fast-paced and high-volume food and

beverage environments are benefits I will bring to your organization. In addition, this
experience has given me a solid base and broad understanding of restaurant cooking and
business related operations and practices.

You will find me a loyal, personable, and dedicated individual. My positive personality
enables me to maintain effective and efficient performance in a conscientious manner.

In closing, I want to thank you for your time and consideration, and welcome the
opportunity to meet with you and further discuss my qualifications in detail.

Sincerely,

Lu Anne Brummett
encl.
 Lu Anne Brummett
7200 Privates Cove #1058
Las Vegas, Nevada 89145
(702) 788-0216
luannebrummett@yahoo.com

PROFESSIONAL OBJECTIVE

COOK / CHEF

CAREER PROFILE

A competent, skilled and results-driven professional with over 8 years of

experience, and a strong record of achievement in providing the necessary
cooking/chef experience to ensure streamlined operations, customer
satisfaction, and increased proficiency.

Expertise includes: Cooking - Saute, Broiler, Fry, Banquets, Pantry, Prepping,

Sunday Brunches, High-Level, Eloquent and Expeditious Food Plating and
Presentation; Food and Labor Cost Controls; Inventory Control; Client Relations;
Customer Service; Relationship Building

• Effective decision-maker; able to quickly evaluate available alternatives in a

logical manner.
• Excellent interpersonal communication skills, coupled with the ability to
establish and maintain rapport with all levels of personnel, executives,
management and clients.
• Proven background at high levels of team building, planning, organizing, and
problem-solving, all of which realized significant contributions to bottom-line
results.

People Oriented • Service Oriented • Results Oriented

EDUCATION

WESTERN CULINARY ARTS LE CORDON BLEU, Portland, Oregon

Certificate of Completion Graduate

Continuing Education / Specialized Training:

• Calaroga Terrache Retirement Center, Portland, Oregon
Internship - Cook (1000 seats daily)

PROFESSIONAL EXPERIENCE

2009 COLORADO BELLE HOTEL & CASINO, Laughlin, Nevada

Banquet Cook
• Performed a diverse range of responsibilities to include, but not limited to:
food preparation from start-up to completion all hot/cold foods and
garnishes,as well as providing complete banquets table layout, set-up, theme
design and implementation; subsequently carved meats and prepared dishes
when needed

2009 ROAD RUNNER FLOATING DOCK BAR &RESTAURANT, Parker, Nevada

 Line Cook
• Prepped all foods and cook dishes when ordered, and effectively plated all
meals.

2008 - 2009 PALMS RESTAURANT, Lake Havasu, Arizona

Restaurant Manager
• Bottom-line food and beverage management responsibilities encompassing
all aspects of front and back-of-the-house food and beverage operations,
menu/recipe development; purchasing food; training and scheduling of
cooks.

Lu Anne Brummett

2007 - 2008 SHERATON HOTEL, Portland, Oregon

Breakfast/Lunch Cook
• Prepped and cooked all foods, and managed entire buffet line seating up to
900 individuals daily.
• Set hot line for breakfast, cooked to order from menu, prepped lunch, and
cooked hot breakfast on weekdays and weekends.

2006 - 2007 BLU WATER GRILL, Honolulu, Hawaii

Broiler Cook / Saute Cook
• Cooked , saute, grilled and plated all dishes off menu; cleaned and stocked
merchandise, and performed/served Sunday brunch.

2004 - 2005 NORTH PARKWAY REHABILITATION CENTER, Battleground, Washington

Cook
• Performed mechanical, puree and regular prepping and preparation of all
regular and nutritional based meals for up to 76 residents.

2000 - 2004 ENDOVASCULAR INSTRUMENTS, Vancouver, Washington

Assembly Cleanroom
• Worked in clean room developing artificial arteries for vascular surgery
purposes.

1999 DOUBLETREE HOTEL, Vancouver, Washington

Sous Chef
• Worked closely with executive chef on all banquets, and provided
comprehensive training of kitchen staff, including complete inventory control,
purchasing, and “hands-on” supervision of cooking line when needed.

1995 - 1998 RED LION INN HOTEL, Kelso, Washington

Sous Chef / Lead Cook / Line Cook - Fine Dining
• Worked as prep cook, saute fry, and provided Sunday brunch preparation,
omelets to order; and executed comprehensive training of kitchen staff on
breakfast and banquets food preparation and delivery.

References Available Upon Request.