Devyn Vassallo

94-309 Apele Street, Mililani HI 96789

Phone: 808.635.2782 E-Mail: vassallo808@gmail.com

Objective
To use my culinary degree to further my career by working and learning alongside experienced and
knowledgeable chefs and kitchen staff. I plan to grow and evolve with a stable, sound company while investing
my future and strengths to become a sous chef.

Experience
Gyotaku Japanese Restaurant- Pearl City, HI
Kojo (Prep) Cook / Line Cook
05/12-Present

Utilizes knife skills and sharpens accordingly. Maintained assigned workstation in a safe and sanitary
condition. Follow proper food handling techniques and coordinates the use of times, material and
equipment to avoid waste and unnecessary expense I have the responsible for preparing a station before
the start of each service. I must make sure that all the supplies that will be needed for the night are
available and ready for use. This can include preparing some items in advance, or performing simple
tasks such as stocking the station with plates and bowls.
Prepping Food. I would be asked to prep food for service each day. This can mean chopping vegetables,
butchering meat, or preparing sauces. Depending on the needs of the kitchen, the line cook may also be
asked to prepare items for other stations or for special events.
Cooking. During meal service, I was responsible for preparing the items requested from the station. This
requires working with other cooks in the kitchen to make sure that food is ready at the right time, in the
right order so that it arrives at the customers table ready to eat and at the right temperature. A Sous Chef
or Executive Chef will often direct a line cook as he prepares food.
Clean Up. At the end of service, I was responsible for cleaning the station, and may be asked to help other
cooks clean up their stations. This means disposing of garbage, cleaning utensils, pots, and pans, and
cleaning cooking surfaces. The line cook will also be responsible for taking care of left over food, whether
that means disposing of it, returning unused items to the correct inventory location, or storing cooked
goods for use at another service.
o Stocking. I also was called on to unload delivery trucks and store inventory correctly. This can mean
stocking pantries or walk in refrigerators, or simply inventorying items and reporting to the Executive Chef.
Ross Dress for Less
Loss Protection Specialist
07/2011-05/12
o Monitor entrances and exits as well as sales floor for theft. Effectively communicate with store leaders and
managers. Maintain safe and secure environment by providing a visible presence at entrance. Greets
customers and assists in proper checkout procedure. Provided great service to both external and internal
customers.
Doyon Security Services
04/08-10/10
Armed Security / Supervisor
o Responds to unusual or emergency situations at military gates using the appropriate escalation of force.
Knowledge of firearms and CQC, maintains proficiency in the use of all assigned protective equipment.
Prepared logs and reports daily after thorough observation and inspection. Making of officers schedules and
having great leadership skills. Makes periodic tours to check of irregularities and directives for the site
pertaining to personnel and visitors. Is knowledgeable and aware of all military requirements upon access to
base.

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Education
Kapiolani Community College-Honolulu, HI

09/11-Present

Applied Science in Culinary Arts

Graduation: December 2014
Benjamin Franklin High School- Coconut Grove, FL

09/03-06/04

High School Diploma

Skills
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Experience driving delivery vans and busses on a regular basis for food transport
Worked with preschool aged students in an educational setting
Volunteered in large scale events (The Grape Escape, Sake Fest, Food and Wine Festival, Hookipa)
Knife skills
Food safety and sanitation
Food cost control
Fine Dining
Continental Cuisine
Asian Pacific Cuisine
Grade Manger

References
1. Bobbie-Jo Davison
Co-worker, Lead Teacher
808.341.8045
2. Gary Valdez
Co-Worker, Driver/ Delivery
808.393.6031
3. Tony Abalos
Co-Worker; Kojo Cook
808.255.6929
4. Matthew Fountain
Co-Worker
808.485.9718