KENNETH FOSTER

**** *. ******* ***., *** ***

Chicago, IL 60637

M: 773-***-****

acgd3r@r.postjobfree.com

Objective: To acquire a position in the field of food service, and to use my experience

In line cooking, grill cooking, and exhibition cooking to progress on a

Management level.

Education: 9/90 - 6/94 Emil G. Hirsch H.S. (Diploma)

5/08 - 6/10 University of Phoenix (A.A. Criminal

Justice )

6/10 - 7/12 University of Phoenix (B.S. Criminal

Justice Administration)

7/12 – 1/14 University of Phoenix (M.S. Justice and

Security Administration)

July 2014 to Present Ravisloe Country Club (Head Chef)

• Preparing grill and cooking stations for operations

• Operating in a fast paced environment

• Cooking various menu items catering to customers

• Maintaining temperature records and waste logs

• Place food orders and maintain inventory

October 2012 to July 2014 Mariano’s Fresh Market (Chef)

• Responsible for supervising a team of 5 employees

• Maintaining a professional relationship with staff and

customers

• Preparing and cooking various menu and grill items

• Assist team members with company related duties

• Handle complaints and resolve customer issues

November 2011 to October Compass Group (Cook/Line Cook)

• Responsible for adhering to company policy & procedure.

2012

• Responsible for all cash received per shift.

• Effectively maintained/cleaned work stations.

July 2005 to October 2011 Sodexo (Cook/Line Cook)

• Supported all kitchen Staff.

• Consistently stayed under monthly budget expense.

• Directed food orders to facility and employees.

• Developed a variety of menu items catering to customer’s

request.

• Monitored food cost and filed reports.

• Planned weekly menu, made changes were necessary.

• Customer service friendly

• Responsible for keeping track of rotating stock.

• Greeted Customers.

• Completing multiple order requests from customers.

• Strong communicational and interpersonal skills required.

• Assisted counselors with daily activities for juveniles

• Communicated effectively with troubled youth and

monitored the behaviors of youth throughout meal

services.

• Created a safe and productive environment for youth

• Encourage and educate youth during school and study

periods.

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