 | 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 | | | | |
| 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 | | | | |
| 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, | | | | |
| 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 | | | | |
| Resume: Executive Chef, Chef
Cape Coral, FL US
Career ObjectiveAs Working Chef; to contribute to the team my leadership, talents and creativity so that they are utilized to construct the highest product quality, while maintaining a professional, fun, relaxed and family like work atmosphere.Career SummaryI have over years experience as a Chef. I am a self- motivating, detail- oriented team leader. I have held the position of Executive Chef or kitchen leader in over restaurants since from upscale Seafood | | | | |
| Resume: Managment
Mesquite, TX US
ObjectiveTo work in the culinary field either as a chef, or other management position in restaurants or foodservice operations.ExperienceTHE COMMON GROUND RESTAURANT, WYLIE, TEXASOctober to January Executive Chef/OwnerFBC opened an event center next to the church. I was offered the opportunity to run the food service operation independently. The church has opted to go a different route, as this was all new to | | | | |
| 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: Executive Chef/Sous Chef
Chicago, IL US
OBJECTIVEUtilize my culinary and management experience in an environment where my food preparation, operational management, problem solving and supervisory skills can be combined to provide outstanding customer service as an executive/sous chef.RELEVANT SKILLS & EXPERIENCEOver years of professional cooking and kitchen management experience working in successful culinary operations ranging from opening new restaurants and ongoing operations to catering, special | | | | |
| 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 | | | | |
| Resume: chef/ sous chef
Atlanta, GA US
KITCHEN MANAGER/SOUS CHEFBringing + years of Professional experience in Culinary arts and training as follows.*Menu Design *Kitchen Management*Meal PreparationBusiness/Revenue Growth*Staff Management*Special Events/Catering Planning*CostReduction*Purchasing*Inventory Control*Customer Service*Training AnalysisCORE COMPETENCIESResults-driven with extensive corporate training experienceand solid expertise in the areas of resturant management, | | | | |
| Resume: Customer Service Representative
Philadelphia, PA US
Marianita Luz SantiagoObjectiveTo obtain a satisfying and challenging career.EducationPresently Attending University of Phoenix Philadelphia, PA Arts and Science in BusinessCommutation Computer Commutation Business and Marketing Power Pointing Commutation June JNA Institute of Culinary ArtsPhiladelphia, PACulinary Chef/ Professional CookingKnife SkillsFood | | | | |
| Resume: Food Service Manager
Lowell, ma US
East Village Nursing HomeLexington, Ma Food Service DirectorResponsible for scheduling and training.In charge of food, sanitation and labor controls.Maintain food and labor ppds.Compliance with all State regs.-Herbs PlaceLowell, Ma.Owner-OperatorStart up of a -seat restaurant & catering business.Created food, labor and advertising budgets.Worked on community projects.- East Village Nursing Home ( see | | | | |
| Resume: Food Service Director
Springfield, OH US
PROFESSIONAL EXPERIENCEGamma Omega House Corp, Wittenberg University, Springfield, OHHouse Chef, / Present* Meal planning, purchasing, preparation of meals per day, plus snacks and weekend food for + residents* Inventory Control, Food costs, Ordering* Preparation and Service of meals* Kept food costs drastically under budget Corner Cone Dairy Bar and Grill, Yellow Springs, OHOwner/Operator, / Present* Management and | | | | |
| Resume: Credit/Collections Personal chef
Boynton Beach, FL US
SUMMARY OF QUALIFICATIONS Through years of experience in Personal Cheffing and Finance I have developed an expertise in streamlining procedures for myself and co-workers, emphasizing the maximization of service quality and performance while maintaining efficiency and time management. | | | | |
| Resume: Management Position
Berwyn, IL US
CAREER OBJECTIVE:To utilize my Le Cordon Bleu culinary credentials within a fine dining establishment that offers both personal and professional growth. To be part of a management team that aspires to greatness in all efforts.CULINARY and LEADERSHIP COMPETENCIES:* Ability to manage and motivate staff using both a coaching and participative management style* Deep appreciation and acumen for controlling food costs to maximum profitability* Attention to | | | | |
| Resume: Chef Manager
Woodbridge, VA US
Excellent catering and food preparation skills.Expertise in creative menu development.Extensive knowledge in all areas of restaurant, bar and hotel operations. Experienced in planning dinners and other events. Fifteen years of professional experience in customer service; restaurant industry experience and expertise.Have ability to produce quickly under pressure, without sacrificing quality.Have the ability | | | | |
| Resume: SousChef
Upper Darby, PA US
OBJECTIVE: To continue the development and pursuit of a career in the culinary arts with a growth oriented company as an assistant or executive chefEDUCATION: Benjamin Franklin High Community College of Philadelphia Two years Culinary Arts Program TARGET POSITION: SOUS | | | | |
| Resume: Cooking
Chicago, IL US
PROFILEMotivated and dedicated professional with + years experience in the food service industry. Demonstrated consistency in food quality and presentation. Great work ethic, efficient, diligent, and flexible with excellent communication and team building skills. EXPERIENCEWyndam Hotel River Walk | | | | |
| Resume: cooking
Atlanta, GA US
PERSONAL AND PROFESSIONAL QUALIFICATIONS A mature and dependable professional with years experience in the field of cooking in the public/medical sector and as the owner of a catering business. Developed reputation for being a hard worker, quick learner, willing and able to assume responsibility. Ability to work efficiently in a team setting as well as manage a crew of up to staff. Frequently commended for achievements. Desire to | | | | |
| Resume: Warehouse Operator
White River Junction, VT US
To whom it may concern,Im extremely interested in becoming a part of your culinary staff. I have years of experience in the restaurant industry from a wide variety of cuisine from Bar-B-Que, Steakhouse, French, Italian, Mediterranean, Seafood, Tapas, Sports Bars & Grills and Mexican. As wells as a focus on field to family and the slow food movement. I have worked in many different restaurants so that I could learn as much as possible from every influence, but Im | | | | |
| Resume: dining service manager
Flint, MI US
Objective:To obtain a position where I can maximize my culinary skills,menu development,quality assurance,training experience,customer service,and a successful track record in the food service industries.Institutional and Restaurant cooking experience. Employment History:Sunrise Senior Living bloomfield, MI / - present Sous Chef / Head cook Prepared Breakfast,lunch and dinner several days a week.I have been effective in demonstrating my organizational skills | | | | |
| |
