 | Magazine: Beverage World (Free Subscription)
Ideal Media LLC
New Categories. New Brands. New Products. New Technologies. Beverage World keeps beverage executives informed of developments and trends in their industry. They publish exclusive industry news and in-depth interviews with beverage executives. They track business-critical sales trends and give readers their first look at new products and systems. | | | | |
 | Resume: Database Administrator, Data Administrator, Website Management
Conway, AR US
ObjectiveTo secure an entry level position using my Information Technology education and experienceEducationUniversity of Central Arkansas, Conway, ArkansasBachelor of Business Administration degree in Management Information Systems, Grade Point Average in field of major is .Overall Grade Point Average is .Member of UCAs chapter of Association of Computing Machinery as well the National OrganizationActivities and ProjectsLed a team of people in | | | | |
| Magazine: Brewing in China (Free Subscription)
Ringier Trade Publishing Ltd.
Published 3x a year in Chinese and English, Brewing in China reaches manufacturing decision makers who plan the purchase of machinery, materials and execute manufacturing strategies, and plant managers who evaluate and make recommendations, as well as R&D staffs, scientists who create, test and evaluate products. | | | | |
| Resume: Chef/ Executive Chef/ Executive sous chef/Sous chef
misissauga, ONTARIO CA
HIGHLIGHTS OF QUALIFICATIONSSeasoned kitchen professional with excellent record of growth and accomplishmentsSkilled in providing upscale food services in hospitality industryAbility to supervise, train and develop teams of culinary professionalsProficient in menu planning and resource managementProven track record in maintaining and monitoring food costs and budgets RELEVANT PROFESSIONAL EXPERIENCECulinary Skills: | | | | |
| Magazine: Candy Industry (Free Subscription)
BNP Media
Published monthly, its editorial emphasis focuses on large and mid-sized manufacturers as well as news-breaking developments in new products, processing and ingredient technology and critical issues affecting the industry. | | | | |
| Magazine: Egg Industry (Free Subscription)
WATT
Egg Industry reports exclusively on industry issues and news related to egg production, egg processing, and egg marketing. With content directed to corporate executives and management, Egg Industry is the standard that industry professionals turn to for their evolving business needs. | | | | |
 | Job: Chef
New York, NY US
Head Cook/Sous Chef (Weekend & Evenings) Salary (50 55K yearly) Directly responsible for all kitchen functions including food purchasing, ...... | | | | |
| Magazine: Event Design (Free Subscription)
Red 7 Media, LLC.
Event Design launched in 2005, and Event Design is the first and only magazine to serve the unique information needs of the designers of events, exhibits and environments. The magazine has 10,000 readers in the U.S., and also boasts a certification program (Certified Event Designer) in conjunction with Auburn University, and an internship program that matched talented design students with internship opportunities at leading design firms. | | | | |
| Job: Sous Chef
Milwaukee, WI US
Job Description: The Sous Chef supervises daytoday kitchen operations and staff and all food preparation areas ......
Hilton Garden Milwaukee Park Place | | | | |
| Resume: Executive Chef
Renton, WA US
OBJECTIVE: I am looking for a new opportunity that challenges my current skills and cooking styles in the restaurant / hospitality industry. I am a hard working, hands on chef who takes pride in building a cohesive team in both the BOH and FOH, that exceeds the goals of guest satisfaction as well as maximizes the profitability of the establishment.KEY QUALIFICATIONS: Research, development and implementation of new concepts and menusNew property openings from the ground | | | | |
| Job: Chef
New York, NY US
Looking for skilled, organized, and motivated person to work in High School Kitchen as head cook. No weekends or nights. You will ...... | | | | |
| Resume: sous chef
Long Beach, CA US
ExperienceTaste Catering/CafApril - presentSous ChefIn charge of all banquets, private parties as well as, inventory , purchasing of goods ( ranging from, paper goods, food and all chemicals and supplys for the hotel). Responsible for different kitchens one inside and one outside . In charge of maintaining and improving all menus. Food cost control, P& L reports, coding all invoices , labor control, and apply with all hotel rules and | | | | |
| Job: Chef
New York, NY US
Head Chef needed for corporate dining facilities. Must have a minimum of 5 years Head Chef and hands on experience, with front and ...... | | | | |
| Job: Chef
Washington, DC US
A new Irish Pub and Restaurant set to open in the coming weeks is seeking a hard working Head Chef to assist in opening the restaurant ...... | | | | |
| Magazine: EXPO (Free Subscription)
Red 7 Media, LLC.
EXPO is published 10 times a year. It includes sales and marketing-focused features about destinations, case studies and revenue-generating ideas, as well as coverage of new products and services for its audience: show organizers and their managers. | | | | |
| Resume: Chef
Kansas City, MO US
Objective:My current objective is to increase my knowledge of culinary arts and to be challenged in an establishment where my culinary education can be utilized.Education: May Th " August Scottsdale Culinary Institute " Scottsdale ArizonaAssociate of Occupational Studies Degree in Le Cordon Bleu Culinary ArtsAreas of Study: Basic Culinary Arts, Saucier, Basic Baking, Purchasing, Wines & Spirits, Food History, Catering, Advanced Baking, Intl Cooking, ServSafe, | | | | |
| Resume: Sous/ Executive Sous/ Executive Chef
West Point, MS US
arlos A. Montemayor OBJECTIVETo obtain a challenging position with opportunity for growth and that provides an environment conducive to the continuation of building culinary skills. PROFILEMy diverse work experience in service industries has provided me many strengths and valuable knowledge, such as: understanding customer service; meeting customer expectations with consistently high service; working with teams; and, setting and accomplishing goals with | | | | |
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