RESUME

SABIR HABTOM
2510 WITTKOP WAY
UNIT #2
Sacramento, CA 95825 US
916-308-3880 (Day)
916-308-3880 (Cellular)
sabir.habtom@yahoo.com

Line Cook/Grill Cook/Prep Cook

Industry Focus: Travel, Hospitality & Restaurant Job Title: Line Cook/Grill Cook/Prep Cook
Experience: 10 – 15 Years Looking For: Permanent Full-Time, Any Position
Type
Salary: $30000 - $40000 Education Level: Some College
Relocation: Within West Travel Preference: No Preference

OBJECTIVE: TO WORK IN AN ENVIRONMENT THAT IS CHALLENGING YET REWARDING WITH AN

OPPORTUNITY TO ADVANCE.

Summary: Restaurants: Ability to prepare exceptional dishes and ability to design elegant plates of food.
Cooked/grilled food with an Executive Chef at fine restaurants such as Scotts Seafood Grill and Bar on the
Sacramento River and Zinfandel Grill, Sacramento, California.

Job Objective:

GRILL COOK/LINE COOK/PREP COOK, 10 years 6 months experience

JANITOR/MAINTENANCE WORKER, 1 year 7 months experience
ELECTRONICS ASSEMBER AT METRONICS, INC., 2 years experience
CATERING Functions—SET UP, SERVE, AND BREAK DOWN, 1 year of experience

Employment Experience:

Job Title: Grill Cook/Line Cook/Prep Cook

Employer: Scotts Seafood Grill and Bar on the Sacramento River, Riverside Blvd., Sacramento, California
Dates: 11/2007 to 5/2009
Duties: > Prepare food in the pantry. Prepared/designed exceptional and elegant salads. > Grill Steaks,
Fish, Seafood, etc. on a grill. > Grill Cook/Prep Cook—Worked with the Executive Chef while grilling food.
> Salary: $15.00 per hour

Job Title: Grill Cook/Prep Cook/Line Cook

Employer: McCormick & Schmick’s Seafood Restaurant, Sacramento, California
Dates: 1/2007 to 11/2007
Duties: > Prepared food in the pantry. Prepared/designed exceptional and elegant salads. > Grilled
Steaks, Fish, Seafood, etc. on a grill. > Grill Cook/Prep Cook—Worked with my supervisor, Executive Chef
Ray Wirtz while grilling food. > Salary: $13.50 per hour.
> Executive Chef Wirtz no longer works at this McCormick & Schmick’s Seafood Restaurant.

Job Title: Line Cook/Grill Cook/Prep Cook

Employer: Capital City Catering, Sacramento, California
Dates: 2/2005 to 2/2006
Duties: > I was the Acting Chef when Chef Josh Young was not present at Capital City Catering or when
Chef Young was absent.
> I was able to prepare all the food for a catering event even when Chef Young was not working.

> I would drive all the food, salads, and deserts to the Catering Events.
> By myself, I was able to set up a complete Catering Event without supervision.

> In addition, by myself, I was able to break down a Catering Event.

> Salary: $17 per hour with tips.
> Reason for leaving this employment: To attend a Community College.

Job Title: Line Cook/Grill Cook—Zinfandel Grill

Employer: Zinfandel Grill, 2384 Fair Oaks Blvd., Sacramento, CA 95825, Supervisor Douglas Eby,
Executive Chef, Restaurant Phone: >916) 485-7100, Executive Chef Eby’s Phone No. (916) 444-9618
Dates: December 2002—June 2003
Duties:
> Prepared food in the pantry. Prepared/designed wonderful and elegant deserts.
> Grilled Steaks, Fish, etc. on a grill.
> Prepared pizzas including adding the toppings to pizzas.
> Handled five (5) banquets at Zinfandel Grill.
> Line Cook/Grill Cook—Worked with Douglas Eby, Executive Chef.
> Salary: $10.75 per hour
> Reason for leaving this employment: To attend a Community College and attempt to find a full-time job
(40 hours per week).

Job Title: Electronics Assembler at Metronics, Inc. also known as AVE

Employer: Arterial Vascular Engineering (AVE) (Metronics, Inc.), 3576 Unocal Place, Santa Rosa, California
95403, Supervisor: Don Ngo, Phone: (707) 522-2250 or (707) 525-0111 at Metronics, Inc.
Dates: 1998—2000
Duties:
> Performed duties as an Electronics Engineer Assembler.
> Performed duties as a welder on electronic parts.
> Performed duties as a Quality Control Inspector on finished electronic parts.
> Salary: $14.00 per hour

Education:

> High School Diploma--Santa Rosa High School, Santa Rosa, California
> May 1998--Santa Rosa Junior College, Major: Business Administration, Santa Rosa, California
> Sept. 2002: American River College, Major: Restaurant & Hotel Management and Business
Administration, Sacramento, California

References:

> Ed Le-body, Restaurant Manager, Scott’s Seafood Grill and Bar, 4350 B Riverside Blvd., Sacramento,
California, Phone no. (916) 379-5959, Cell Phone: (916) 869-9078, FAX #: (916) 570-1370
> Josh Young, Chief Chef, Capital City Catering, Phone: (916) 479-5089
> Douglas Eby, Executive Chef, Zinfandel Grill, Phone: (916) 444-9618
> Don Ngo, Metronics, Inc. (AVE), Phone: (707) 522-2250 or (707) 525-0111 (Human Resources Office)
> Ray Wirtz, Executive Chef, McCormick & Schmick’s Seafood Restaurant, Phone: (916) 442-8206;
Executive Chef Wirtz no longer works at McCormick & Schmick’s Seafood Restaurant in Sacramento,
California—He was my supervisor and manager.

Other Strengths:

> Founder of the Eritrean Youth Group. I provide counseling for Eritrean individuals who need jobs, education, or
counseling.
> Demonstrated command of food basics, technique, and philosophy
> Well organized, clean, and fast
> Extensive background preparing exceptional salads and grilling steaks, fish, and seafood.