Chef

Jesse M. Tevlin

**** * ** **.,*Terre Haute, IN***802*812-***-*****adxyv4@r.postjobfree.com

Education

The Cooking and Hospitality Institute of Chicago Chicago, IL

Graduation: February 2008

Indiana State University Terre Haute, IN

Bachelor of Arts in Life Science - Competed 2 years of program

Associate in Computer Science - Competed 1 years of program

Dates Attended: Aug 2003 - May 2006

Career History & Accomplishments

Director of Food Service

Harsha Behavior Center, Terre Haute, IN November 2018 - Current

Scheduling

Training of Employees

Food Prep and specialty foods

Special Events

Catering for special events

Health Inspection preparations

Manage employees and their job duties

Kitchen Cleaning

Stock and Inventory

Menu Selections/Creation

Manage up to 8 employee’s

Assistant Director of Food Service

Cobblestone Crossing, Terre Haute, IN December 2015- October 2018

Food Prep and specialty foods

Special Events

Catering

Stock and Inventory

Help with Residents

Menu Selections/Creation

Manage up to 10 employee’s

Head Chef

Bethesda Gardens, Terre Haute, IN September 2014- December 2015

Food Prep and specialty foods

Plating food

Cook for 76 residents lunch and dinner

Stock and Inventory

Closing duties

Chef

Old Bank Grille, Terre Haute, IN June 2014- Sept 2014

Food Prep and specialty foods

Plating food

Cook customer meals

Stock and Inventory

Chef

Oy Vey, Terre Haute, IN March 2014- June 2014

Helped set the restaurant up to open

Menu Planning

Cooked customer meals

Food Prep and recipe creations

Catered events

Cook1

Sodexo, Terre Haute, IN July 2012- Dec 2013

Catering for large group parties

Food Prep for the catering events.

Plating food for the catering events

Cook

Westminster Villiage, Terre Haute, IN June 2012- Dec 2013

Prepare food for a 100 people at lunch and a 100 people at dinner time.

Prepare the rubs for the meat.

Keep line where food is served clean and sanitized

Salary: $30,000/yr

Executive Chef/ Manager of Operations

Main Street Family Restaurant, Inc. Terre Haute, IN July 2011- June 2012

Created the menu for daily operations and special events

Catered parties and special events

Delivered food while maintaining proper temperature

Served the guests special request on a daily basis.

Discussed the menu with the guests for all private dinners

Plan the menu for private dinners according to what the guest wants

Controlled inventory

Controlled kitchen labor and activities

Managed up to four employees

Personal Chef/ Catering-chef

Terre Haute, IN January 2008-Present

Plan the menu for all parties and special events

Catered parties and special events

Delivered food while maintaining proper temperature

Served food for all the guests at parties and special events

Discussed the menu with the guests for all private dinners

Plan the menu for private dinners according to what the guest wants

Prepared and cooked private dinners for guests

Prepared table presentation and served private dinners

Le Cordon Blue Chef/ Sous-chef

Apple Club/Holiday Inn, Terre Haute, IN November 2007-July 13, 2010

Banquet dinners for up to 750 guest with assistance

Personally cooked for up to 40 guest

Prep for the Apple Club restaurant for daily operations

Hand cut all of the steaks to be used in the restaurant

Filet all the fish to be used in the restaurant

Daily inventory and ordering of the produce

Make and offer dessert and entrees specials

$9.20/hr

Other

Phlebotomist/Specimen Processor,

Terre Haute Medical Laboratory, Terre Haute, In March 2002-May 2007

Drew blood from 2,000-3,000 patients per year

Communicated with doctors, nurses, patients, and co-workers

Worked individually/in groups with patients

Processed specimens which came into the lab to ensure the specimen was ready for testing

Problem solved and tracked old specimens to ensure new test orders could be performed on the current specimen or advised patient that a new specimen needed to be drawn

Maintained knowledge of tubes/storage and kept others appraised of test findings/results

Shift Manager,

Burger King, Terre Haute, IN March 1999-February 2002

Managed 6 or more employees

Counted inventory daily to get the actual food cost and waste cost, then reported findings to the General Manager

Assisted general manager in the hiring process by providing him input regarding interviewee

Made the weekly schedule and shift schedules for all positions and assigned daily cleaning duties

Responsible for the daily deposit (daily sales ranged from around $4,000-$5,000)

Checked temperature of all the food items and food containers (hot and cool

License and Training

•ServSafe certified 2001 Renewed in 2007& 2012

•Life Insurance License May 2005

•CPR trained 2002-2007

•Management Style class June 2001

Other Skills

Knife skills

Menu planning

Food -cost efficient

Inventory

Listening skills

Dinner Ticket reading

Following Directions

Communication skills

Planning & Leadership skills

Getting things done in a timely manner

Reference upon request

Contact this candidate