Shanice Mattos

Cook II

Location 15h@2xIrvington, NJ

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Work Experience
  • Cook II

    OTG Manage
    Aug. 2017 to Dec. 2017 (4 months)

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    Role & Tasks:

    Prepared and plated healthy vegan and seafood entrees and sides to order. Learned both new vegan and regular recipes and techniques on time and restaurant management. Prepped and prepared lobsters, clams, and oysters for order. Prepared baked goods such as custards, cakes and pies for crew members. Trained under head chefs and sous chefs. Prepped fresh and organic products for each shift.

  • Line Cook

    The Metuchen
    Apr. 2016 to Jun. 2016 (2 months)

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    Role & Tasks:

    Opened and closed Italian fine dining restaurant. Prepared delicious Italian style appetizers, entrees, and desserts to order and to customer standard. Learned and memorized new techniques and recipes. Worked with fresh, home-grown ingredients.

  • Line Cook

    Jul. 2015 to Jan. 2016 (6 months)

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    Role & Tasks:

    Prepares entrées such as pastas, tacos, quesadillas, etc to order. Maintains strict guidelines regarding cleanliness and productivity. Closes the entree station prior to leaving at end of shift.

  • Line Cook

    OTG Manangement EWR
    Apr. 2014 to Sep. 2014 (5 months)

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    Role & Tasks:

    Prepared breakfast and lunch sandwiches using a flat top stove and oven. Prepared orders using fryer. Restocked used product for in between shifts. Made the sauces used for orders.



Dough Making / Portioning

Pasta Cooking

Pasta making


Family Meal

Fish Cookery

Sauce Development


Food / Beverage Pairing

Servesafe Certified



Kitchen Cleaning/Sanitation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Bread making

Pastry Plating

Cake Making

Pastry Production

Food / Beverage Pairing

Reading, Culinary Arts, Pastry
Japanese Basic
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