 | 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: | | | | |
| 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 | | | | |
 | 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: Chef/Management
Malvern, OH US
AcademicsMalvern High School GraduateUniversity of Akron GraduateGraduate with an Associate Degree in Applied Business and Hospitality Management. I also majored in culinary arts and am a certified Chef with skills in baking, planning events and dinners, purchasing, managing, ordering, supervising, stock, budgeting, receiving, and serving. Work Experience/-PresentDietary Supervisor/Head | | | | |
 | Job: Wok Chef
Rickmansworth, GB
JOB TITLE: Wok Chef REPORTING TO: Sous chef/ Head chef JOB PURPOSE: To deputise for and assist the Head Chef ,Sous ......
The Grove | | | | |
| Resume: Chef
Auburn, WA US
PROFILE+ Studied under German Master Chef, Ralph Nau and French Master Chef, Tufik Halimi+ Over years of Culinary experience with high volume, in high end to quick service + Over six years of supervisory and management experience+ Six plus years experience of training and development of hospitality staff+ Experience with menu planning, account management, and budget management+ Recent part time experience in small companies with concessions, cafeterias and line | | | | |
| Resume: cook, chef
Flat Rock, MI US
Objective:Position as a chef or cook in the hotel and or food service industry. I have numerous years experience in the hotel industry. I am skilled at banquet preparation and cooking, line preparation and cooking, some storeroom ordering and I am serve-safe certified. I am willing to work any shift, and can start immediatelyEmployment History:Max and Ermas Romulus, Mi /-/CookI worked the fryer, grill and prep | | | | |
| 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 | | | | |
| Resume: Team memeber
Stockton, CA US
() - ObjectiveI am seeking a fulltime position at your business.Employment HistoryEvent CoordinatorTeri Soto - Necsario, Stockton, CAOrganized ActivitiesFood Preparation, Customer ServiceMaintenanceChild Care Provider Martha Ortega, Stockton, CATutoringOrganized ActivitiesFood preparationElectricians Assistant Mr. Rienkwoods, | | | | |
| Job: Pastry Cook II
Boston, MA US
Assist in the planning, preparation and production of all food items Daily communication between all Culinary/F&B/operational ......
Mandarin Oriental, Boston | | | | |
| Job: Sous Chef
Hilton Head Island, SC US
Sous Chef Job Code: 7961 Division: Hilton Oceanfront Resort Location: Hilton Head Island, SC US Travel ......
Omni Hotels | | | | |
| Magazine: BizBash (Free Subscription)
BizBash Media Inc.
BizBash is the Event & Meeting Planner's Source for Venues, Caterers, Rentals, Entertainment, Calendars, Decor, Banquet Halls, Audiovisual Production, Security, Staffing, Ideas, Style, Trends, Industry News, Planning Tips and Marketing Strategies. You may choose any of their five editions: New York/Los Angeles, Washington, D.C., Toronto, Florida and Chicago. | | | | |
| Resume: sous chef, lead cook
Seattle, WA US
Career Objectives: To be employed by a top quality Hotel/Restaurant, whose goal is to be the best in the industry. Qualifications: Licensed Owner of PJS Catering Service Leadership Abilities: Great Passion for Food Hospitality. Purchasing & receiving. Planning, Designing and Costing Menus, Serve Safe, Sani-Safe, and H.A.C.C.P. Trained. Training and assisting subordinates, Scheduling, labor cost, food cost, utilizing proper rotation. Knowledge of kitchen equipment. Proper | | | | |
| Job: Junior Sous Chef - Promenade
London, GB
The Dorchester is one of the most desirable places in the world to stay. For over half a century the hotel has remained a pinnacle ......
The Dorchester Hotel | | | | |
| Job: Junior Sous Chef Pastry - The Grill
London, GB
The Dorchester is one of the most desirable places in the world to stay. For over half a century the hotel has remained a pinnacle ......
The Dorchester Hotel | | | | |
| 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. | | | | |
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