J-LYNNBRITTINGHAM

Norfolk, VA 23510  224-730-6738  jlynnbrittingham@yahoo.com

Summary
A dedicated and experienced cook who understands the value of customer service and
discipline with the need to maintain good relationships with customers. Can work
independently and in a team environment. Skilled in the area of problem and conflict
resolution. Seeking a new challenge that will allow to grow into a management position.

Key Skills
Adapt to Change Manage retail store
Customer Service Prepare meals
Coach Team Member Supervise others
Communication with others/groups
Education
Culinary Institute of Virginia Norfolk, VA
Associates of Applied Science in Culinary Arts August 2017 to September 2018
Bachelor of Science in Food Service Management April 2020

Culinary Advanced Skill Course

Fort Lee, VA
April 2013 to May 2013

Culinary Advance Leadership and Management Norfolk, VA

Development course February 2014 to March 2014
Certifications and Memberships
Certified Culinarian with American Culinary Federation (September 30, 2018)
SERV Safe (August 2017)
SERV Safe Alcohol (January 2018)
Culinary Experience
Aramark at ODU, Norfolk, VA April 2019 to October 2019
Lead cook
 Develop, share knowledge, experience, and train staff
 Prepare, and cook multiple banquets and VIP events for 900+ guest
 Oversee closing procedure such as temperature control, shutting down equipment, and locking
down the kitchen.
 Can multi-task and communicate effectively with other members of the team
 Properly stores food by adhering to food safety policies and procedures

Virginia Beach Convention Center, VA Beach, VA November 2017 to April 2019

Cook
• Prepare, and cook multiple meals for 600 to 2,000 guests
• Assisted the Sous Chef in maintaining standards
• Work action stations for VIP events including carving and sandwich station
• Train new staff in kitchen procedures
 • Worked under a high-pressure environment

Disney Culinary Program (Grand Floridian Café), Orlando Florida November 2018 to February 2019
Cook
 Prepared gourmet meals for 600+ guest nightly in high volume restaurant
• Garnished, and plated 200 desserts nightly in high volume restaurant and private dinning
• Worked variety of stations including pantry and hot appetizers

U.S. Navy, Norfolk, VA January 2013 to August 2017

Culinary Specialist
• Supervised 4 cooks and 4 front of house sailors in serving 360 meals a day for 1,000 personnel
for 8 months during deployment in 2015-2016
• Cooking for Navy Officers and Chiefs
• Managed the inventory for $4,000 monthly budget for Navy merchandise
• Communicated with vendors and maintain relationship
• Stayed in $2,000 budget while ordering supplies bi-weekly
• Trained and supervised 5 personnel on knife safety, food preparation and the importance of
sanitation
• Supervised 6 Sailors in maintaining Chiefs sleeping quarters
• Awarded Cook of the Month for hard work in the kitchen, and for creating a new dish that was
made into a weekly menu option
• Catered to over 5,000 personnel during deployment for a barbeque for navy personnel in which
received high praises from customers
• Grilled and cooked various made to order meals for over 1,000 personnel for 2 years

Arby’s, Wilmington, DE January 2011 to January 2013

Cook
 Operated commercial cooking equipment such as slicer, fryers, and ovens
• Prepared meals in a high-volume establishment
• Clean food preparation areas, cooking surfaces, and utensils
• Improved company profits by following procedures with zero errors

References are available upon request