Marcello Lambert 255 community road N Augusta, SC 29860 (803)-439-6006 [email protected] EDUCATION The International Culinary School at The Art Institute of Charleston Charleston, SC 3/2018 Bachelors of Science, Culinary Management • Culinary Arts: Baking & Pastry, European Cuisine, World Cuisine, American Regional • Culinary Management: Hospitality Marketing, Human Resources Development • Restaurant Business: Planning & Controlling Costs, Menu Development, Purchasing & Product Identification PROFILE • Culinary graduate with over 6 years of dedication to the culinary industry & sincere passion and respect for food • Knowledgeable of various cuisines including: Latin, Asian, American, and European • Skilled in standard culinary techniques and able to work various stations in professional kitchen • Able to learn new techniques quickly and remain focused in fast paced environment • Background in inventory, purchasing, and receiving for restaurant • ServSafe Certified expires March 2023 EXPERIENCE The Barbados Room Charleston, SC 3/2015 – 3/2018 Chef De Partie 10/2016 – 3/2018 • managed a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly. • took kitchen inventory, and produce orders. • Train new employees for every station. Line Cook/Prep Cook 7/2015 - 10/2016 • Trained on all stations, including broil, fry, garde manger, and pastry • Trained on all prep positions including: fish/butchery, sauce, salad, pastry • Used food knowledge to perfect recipes/procedures to highest standard Busser 3/2015 - 7/2015 • ensure that empty tables are ready to receive new guests. • remove dirty dishes, sanitize the table, clean the seats and if necessary, sweep or vacuum the surrounding floor. Hounds lake Country Club Aiken SC 4/2012 - 8/2014 Steward • Ensures that the kitchen is clean, well maintained and organized at all times • Assisted coworkers with prep, and Mis en place. • Worked various action stations including, omelet, carving, pasta, and bananas fosters Honors Juanitas Menudo Competition Finalist 12/2017 This event was held by Jaunitas foods in partnership with the International school of Culinary Arts. One Menudo recipe was selected from each Art Institute to be sent to the Jaunitas headquarters for further judging. Out of the fifteen submissions only two submissions would be selected as a finalist, to be flown to Los Angeles, CA to help Jaunitas and the Guinness Book of World Records to make the largest bowl of Menudo. Best young Commis Rotisseur Runnerup 2/2017 This annual event offers young chefs the opportunity to demonstrate their culinary skills in a competitive environment with their peers. .