Alan Burgmayer

Line Cook

Location 15h@2xCharleston, South Carolina

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Work Experience
  • Line Cook
    SbragaPhiladelphia, PA, US
    Nov. 2016 to Jan. 2017 (2 months)

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    Role & Tasks:

    Prepared pasta dishes for 100-150 customers per night

  • Line Cook
    IndacoCharleston, SC, US
    Aug. 2015 to Nov. 2016 (1 year and 3 months)

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    Role & Tasks:

    Worked garde manger, pasta and pizza stations for 150-200 customers per night.
    Expertise in cooking pizza.
    Prepared large volumes of both pizza and focaccia dough from scratch daily.
    Experienced working with wood fire oven and sous vide.

  • Line Cook
    Henry's HouseCharleston, SC, US
    Dec. 2014 to Sep. 2015 (9 months)

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    Role & Tasks:

    Worked sautee and fry stations for 250-300 customers per day.
    Prepared and executed catering menus for 50+ guests 3-4 times per month.

  • Prep Cook
    IndacoCharleston, SC, US
    May. 2015 to Aug. 2015 (3 months)
  • Server Assistant
    Henry's HouseCharleston, SC, US
    Feb. 2013 to Dec. 2014 (1 year and 10 months)

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    Role & Tasks:

    Worked as busser, food runner, bar back
    Experience expediting

  • Line Cook
  • History and Religious Studies
    College of Charleston
    Aug. 2011 to May. 2015

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    Bachelor of Arts Degree

  • Radnor High School


Dough Making / Portioning

Pasta Cooking


Pizza Cooking

Family Meal

Fish Cookery


Food Safety Knowledge



General knife handling



Up to 300 covers a night

Vegetable Breakdown

Vegetable cookery

Meat Cookery

Wood Fire Cooking

Ordering / Receiving

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