Ashley Recruitment 14.1

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REF NO:H1436

Re: Executive Chef Career Opportunities I have forwarded my résumé, as I am interested in joining a team that will challenge me. To achieve my goals, I am prepared to relocate anywhere. I found your address on-line while visiting your Web site.
Currently, I am employed as Executive Sous Chef at CONFIDENTIAL

. Prior to my arriving here, I worked for CONFIDENTIAL

. Both

and I feel that I am more than capable at this time to fill a Chef's position.
I will bring a strong work ethic, a solid management background and a creative and diverse culinary repertoire to any position. I have been formally trained in classical and contemporary French cuisine, as well as Italian and East Indian specialties.
Thank you for taking time out from your busy schedule to review my résumé.
References and proof of certification can be supplied upon request.
I look forward to hearing from you,
Yours truly,

EDUCATION
Chef de Cuisine Certified 1994
Canadian Culinary Institute

Human Resource Management Certificate 1994
Sponsored by the Edmonton Chef's Association

Apprentice Chef Program, Northern Alberta Institute of Technology 1981 - 1984
Received Red Seal, Journeyman Chef Certification

Eastglen Composite High School, Edmonton, AB, Canada 1975 - 1976

AWARDS
Gold Medal - Six Main Course Plates 1996
Alberta Culinary Arts Salon

Silver Medal - Restaurant Platters 1996
Alberta Culinary Arts Salon

Silver Medal - Restaurant Platters 1995
Alberta Culinary Arts Salon

Bronze Medal - Six Main Course Plates 1995
Alberta Culinary Arts Salon

Silver Medal - Lard Sculpture 1994
Alberta Culinary Arts Salon

Silver Medal - Six Main Course Plates 1994
Alberta Culinary Arts Salon

Bronze Medal - Six Main Course Plates 1993
Alberta Culinary Arts Salon

PROFESSIONAL EXPERIENCE
Executive Sous Chef, CONFIDENTIAL

Sept. 1997 - Present

· Joined this team to input culinary diversity and aid the Chef with implementing
the new ideas
· Main responsibility: updating all menus - fine dining, restaurant and banquets.
· In charge of overseeing 2 restaurants and banquet facilities of up to 600 people. Including hands on training of staff to ensure consistency and upgrade their skill set.
· Reviewing all ordering and receiving procedures, plus kitchen transfers and all kitchens credits to meet menu changes.
· Additional duties include payroll and scheduling for a staff of 40, plus any disciplinary action in this unionized property, sick leave, holiday pay etc.

Executive Sous Chef, CONFIDENTIAL

Mar. 1993 - Aug. 1997

· Responsibilities include payroll and scheduling for a staff of 45, plus any disciplinary action in this unionized property, sick leave, holiday pay etc.
· Responsible for all ordering and receiving, plus kitchen transfers and all kitchens credits.

· In charge of overseeing 2 restaurants and banquet facilities of up to 1500 people

· Assist Chef with menu planning, banquet and holiday menus, plus trial banquet menus.

Sous Chef, CONFIDENTIAL

June 1991 - Feb. 1993

· Responsible for all of the Chef's duties in his absence.

· Daily responsibilities include hiring, scheduling, supervision of kitchen staff, ordering and receiving, and maintenance of kitchen area.

Senior Assistant Banquet Chef, Hotel Mar. 1990 - June 1991

· Responsibilities included scheduling of up to 30 staff and organizing functions of up to 4000 people. Accustomed to catering meals for an average of 200 diners per night.

· Responsible for the organization and food service for the NDP convention, 2000 people.

· Catered a VIP dinner of 3000 people, hosted by Prime Minister Mulroney.

Demi Chef Entremetier, CONFIDENTIAL

Feb. 1989 - Oct. 1989

· Prepared all vegetables and soups, and assisted Chef in menu planning for vegetables and soups for functions.

· Also worked briefly in cold kitchen. Responsible for butchering and fish preparation.

· Was offered Junior Sous Chef position if I would return to Switzerland.

· Provided English and French translation services.

Assistant Terrace Chef, CONFIDENTIAL

June 1988 - Jan. 1989

· Prepared gourmet meals in this fine dining room.

· Assisted in the main kitchen with Sunday Brunch and cold kitchen.

Premier Commis Tournant, CONFIDENTIAL

Nov. 1986 - Dec. 1987

· Trained under Chef de Parties on Entremetier, Garde Manger, and Saucier.

· Reason for leaving: permit expired. Was offered Chef de Parties position if I would return to Switzerland.

Chef Garde Manger, CONFIDENTIAL

July 1986 - Oct. 1986

· Responsible for all cold kitchen preparation. Left to accept position in Switzerland.

Premier Commis Saucier, CONFIDENTIAL

May 1985 - June 1986

· Responsible for all sauce preparation in the Chef Saucier's absence. Also responsible for butchering and seafood preparation.

Fine Dining Room Chef, CONFIDENTIAL

Nov. 1982 - May 1985

- Where I completed three years of Apprenticeship.

· Promoted to Fine Dining Room Chef.

· Thoroughly trained in short order cooking, butchering, menu writing, and food and labour costing.

PERSONAL INFORMATION
Citizenship: British and Canadian
Interests: Skiing, cycling, travelling, reading and mountain climbing.

Appointed in 1995 to the Alberta Provincial Apprenticeship Committee to review
conduct and training programs of technical institutes pertaining to the trade of Chef
and Cooks.