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REF NO:H1452




CAREER OBJECTIVE:
To obtain a kitchen management and/or Executive Chef position utilizing the various resources acquired through my professional career.
EXPERIENCE:
Sous Chef, CONFIDENTIAL MI. 3/97-Present. Oversee daily kitchen operation for all food outlets, reporting to and directly assisting the Executive Chef.
Sous Chef, CONFIDENTIAL MI. 8/96-3/97. Duties ranged from food preparation and cooking to assisting the Executive Chef in daily managerial duties.
Executive Chef, CONFIDENTIAL CT. 5/94-6/96. Responsibilities included food inventory and cost control, menu design, and labor management.
Sous Chef, CONFIDENTIAL MI. 6/90-5/94. Initially started as line cook, promoted to Kitchen Supervisor and later Sous Chef. Duties ranged from food preparation and cooking to assisting the Executive Chef in daily managerial duties.
U.S. Marine Reserve, CONFIDENTIAL CA. 1/89-5/90. Went through basic training and weekend reserve duties.
Line Cook, CONFIDENTIAL MI. 12/87-8/88. Responsible for food preparation and cooking.
EDUCATION:
Oakland Community College-Chef Apprenticeship program, 8/91-4/92
Culinary Arts, 8/97-Present
Ferris State University-Finance Accounting, 8/89-6/90
University of Tennessee-General Studies, 8/88-1/89
ACHIEVEMENTS:
Promoted and transferred from Michigan to Connecticut as an Executive Chef responsible for reorganizing kitchen operations.
"Manager of the Quarter" award, 12/95.
"Employee of the Month", 7/93.
REFERENCES: Available upon request.


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