Tyler A.

Scott
P.O. Box 1686 West Dover VT, 05356 (802)-380-2874 cell tyler.scott@student.neci.edu

Objective:
Im looking for an adventurous and challenging 700 hour internship. Throughout this Internship I want to work as a team with knowledgeable chef that will help me meliorate my skills beyond NECI. Not only enhance my skills on the line but get a better understanding about food. I want to work my way from the bottom to the top, take in as much information as I can so that I make the most out of the internship and practice my skills that I have learned out in the real world.

Skills and Qualifications:

Considerable amount of experience in a professional kitchen and working a full time Extensive amount of prep experience from working at a quick service diner A quick learner to tasks given to me on the job Competent knife skills making for accurate and quick prep Works well with a team or by myself Determined and strives to learn new things

Education:
New England Culinary Institute, Montpelier, VT AOS Culinary Arts Leland and Gray Union High School, Townshend, VT Diploma Oct 2013

Sept 2009 to June 2013

Job Experience:
Dots of Dover , West Dover, VT July 2013 to Oct 2013 Line Cook Worked mornings cooking breakfast. Also working nights till close cooking dinner. Produced the common breakfast foods along with burgers, steak, chicken, fish, and salads Prepped large amounts of food for the line Organized inventory, reviewed many invoices with the chef Little Anthonys Pizzeria and Deli, West Dover, VT Sept 2012 to July 2013 Pizza Maker Making pizza from fresh dough that we made ourselves. High production during the ski season Pizza throwing Hot and cold sandwich making Ordering produce and pricing Working cash register and money management