Damali R.

Bloomfield
Email: damalirbloomfield@gmail.com | Telephone: 215.390.3067

Objective:
To hone my culinary skills while striving for the best at making a positive impact on everyone I
connect with in this industry and to have understanding and appreciation for different cuisines.
Most importantly, I want to work in a plethora of culinary environments, gain wisdom about
different foods and cultures and make people happy with my creations.

Work Experience:
Prep and Event cook at Peachtree and Ward Catering- March 2017 Present

Prepare and execute sauces, desserts, horderves, proteins, vegetables and fruits in large amounts
Set cheese stations and mezze stations
Blanch vegetables and make elaborate salads
Plate 100+ salads, entrees and desserts quickly and efficiently
Work events with up to 600 guests

Experience in BOH and FOH at the Restaurants at Walnut Hill College- September 2016- Present

Experience on the line, appetizer station, garde manger station, dessert station, Italian pasta station, in
seasonal banquet kitchen as well as demo station.
Volunteer as chef helper for community education classes in spare time.
Work breakfast and lunch shifts.
Work under several different menus and adjusted to each expeditiously.
Served as back server, front server, food runner and set stations and tables.

1 year work experience in the industry

Achievements:

Presidents List award- 2017

Distinctions in Food and Nutrition, English Language, English Literature and Information
Technology- 2015
Second place in Food and Nutrition Examination- 2015
Jamaica Cultural Development Commission (JCDC) Awards 2012

Education:
Walnut Hill College ( Pending Associates Degree in Culinary Arts) 2016- 2018
Ardenne High School (Jamaica) 2010- 2016

Skills:
Proficient in knife skills, egg cookery, soup and stock- making
Ability to use a slicer safely
Proper hygienic practices
Fabrication of fish, shellfish and poultry
 Understanding of cooking grains, beef, veal, lamb, fish, shellfish, duck, chicken and turkey
Knowledge of the different cooking techniques : braising, stewing, poaching, frying, sauting,
roasting
Growing knowledge of preservation and curing techniques
Growing knowledge of pasta- making, bread, pastry- making and world cuisines
Organized
Adaptive
Focused