Cabirou Houemassou

Omni shoreham

Jul 2010 to Present
Banquet Cook
Bond 45 Italian Steak &Seafood Restaurant
National Harbor, MD
Jan 2010 to Mar 2011
Butcher
Mount Snow Grand Summit Hotel
West Dover, VT
Jun 2007 to Aug 2009
Executive Sous Chef
Trattoria Italian Restaurant
Brattleboro, VT
Aug 2006 to May 2007
Restaurant Sous Chef
Marriott Ward man Park
Washington, DC
Jan 2004 to Jul 2006
Banquet Cook
Walkers Restaurant
Brattleboro, VT
Oct 1998 to Sep 2002
Line Cook
Le Livingston Restaurant and Catering
Benin
Feb 1993 to Jul 1998
Line Cook

Community College of Vermon
Brattleboro, VT
Jan 1999 to Jan 2010
Business Management in Business Management, Web Design, and Computer Application
Pennsylvania Culinary Institute
Pennsylvania, PA
Jan 2002 to Jan 2004
Associates Degree in Specialized Technology in Le Cordon Bleu Culinary Art
C.E.P.C. School of Commerce
Benin
Jan 1993 to Jan 1996
Customs Clearance Certificate in Business Law, Customs Laws, International Shipping and Receiving
St. Hilaire-Des-Loges
France
Jan 1989 to Jan 1992
Diploma of Butcher and Charcuterie in Butchering Skills, Meat Preparation, Carcass sectioning, meat cuts, knife skills and

International Shipping and Trade Law, Sales and Inventory Management, Culinary Excellence, Kitchen, Staff, Budget, and Project Management, Sanitation/Safety Protocol, Menu Development, Restaurant Accounting Procedures Microsoft Word