MR.LESLIE HENTSCHEL 773-***-****

Highly skilled in motivating kitchen personnel to maintain high performance standards and

excellence with a proven t rack record of maximizing ki tchen productivity by effectively

managing and scheduling top-performing cooking teams. Proficiency in establishing and

maintain systems and procedures for ordering, receiving, storing, preparing, and serving food

and related products.

OBJECT IVE

To utilize my abilities and experience of managing a culinary team in a professional rewarding

environment.

EXPER IENCE

3/2004 – 5/2010 W ESTLAKE HOSPITAL, Melrose Park, I L Sous Chef –

Lead Cook

• Responsible for dining preparations and production in the cafeteria

for hospital patients, guests, and employees.

• Maintaining quality of food for regular and restricted diets for over

400 people.

• In charge of food preparations for major parties and social events

3/2000 – 3/2004 OUR LADY OF RESURRECTION HOSPITAL, Chicago, I L Sous Chef –

Lead Cook

• Responsible for food preparations for hospital patients, special diets,

and physician dining for over 400 people.

• Preparing food and various soups for employee cafeteria.

• I n charge of food preparations for major parties and social events

4/98 – 4/99 RESURRECTION HOSPITAL, Chicago, I L

Sous Chef – Responsible for preparing, cooking and purchasing food.

E nsured cost control measures without compromising quality for catered

events.

1/97 – 4/98 BAKERY CONSULTANTS, Chicago, I L

Sous Chef – Responsible for preparing, cooking and purchasing food.

E nsured cost control measures without compromising quality for catered

events.

3/93 – 12/96 RAVENSWOOD HOSPITAL MED ICAL CENTER, Chicago, I L

Sous Chef – Responsible for ensuring the quality of all meals prepared for

hospital patients for regular and special diets for over 800 people. Managed

L ESLIE HENTSCHEL 773-***-****

physician’s dining room as well as employee and visitor dining areas.

Supervised all major parties and events.

4/92 – 2/93 THE BREAKERS, Chicago, I L

Sous Chef – Responsible for the food production for over 600 guests.

M anaged the ki tchen staff. Supervised all major parties and special events.

3/90 – 4/92 HOL IDAY I NN O’HARE, Rosemont, I L

Banquet Chef – Responsible for banquets serving up to 1,500 guests. Directly

supervised 15 employees. Improved the quality of product and presentation

w hich resulted in a 35%repeat and referral business.

Received many letters of commendation from clients including W.W.

G rainger and the Japanese Commerce.

3/89 – 2/90 SPIRIT OF CHICAGO, Chicago, I L

Executive Chef – Total profit and loss accountabili ty for operation of kitchen.

Supervised 40 employees. Handled the hi ring, t raining, scheduling, and

d ismissal of personnel.

Ensured cost control measures of all the ships in the f leet while

m aintaining the highest quality of food presented. Served over

180,000 guests in a six month period.

10/87 – 2/89 CHEF JEFF M I L LER Chicago, I L

Nordic H ills Country Club, 6/88 – 2/89

Wrigley Building Restaurant, 10/87 – 6/88

Positions: Banquet Chef/ Prep Cook/ Sauté Chef

Recommended by Chef Mi ller for the Executive Chef position aboard

T he Spirit of Chicago

EDUCAT ION

Culinary School – Kendall College

CERT I F ICAT ION

National Institute of Food Service Industry

Applied Food Service Sanitation Certificate

M I L I TARY

United States Navy, Honorable Discharge

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