William J German

**** ********** ***** **** ****

San Jose, CA 95110

Cell 510-***-****

yefuin@r.postjobfree.com

Education

New Hampshire Community Technical College-September 2000-December 2002

Culinary arts- trained in basic classical French techniques; soups and sauces, baking, pastry, butchering etc...Also took classics in Excel, Word and Access. Interned at Mount Washington Hotel and Resort

CPR certified

Work Experience

San Jose Hilton and Towers-December 2005-present

Sous Chef - over seeing a union staff of over 20 team members that prepared food for restaurant, banquets, employee cafe and club lounge. Responsibilities included menu planning, payroll editing, scheduling and food purchasing. Banquet Menu offered a wide variety of different types of cuisines and I worked closely with clients with special needs weather they be dietary, personal preference or cultural needs.

Hotel Valencia, San Jose-September 2003-December 2005

Lead PM Cook- Citrus Restaurant. Assisted chef with ordering, staff training, creating of daily specials, banquet prep and execution and occasionally worked AM and Overnight shift.

Paragon Restaurant and Bar –San Jose-June 2004-May 2005

Line Cook-assist chefs with daily specials, butchery, soups, sauces and banquets. Part of opening team. Many items from pickles to stocks to desserts were produced in house.

Mount Washington Hotel and Resort-Bretton Woods New Hampshire-September 1999-May 2003

Lead Line cook/Intern-was stationed at the Bretton Arms Country Inn which offered upscale New England Cusine. Worked on call at other resort owned restaurants including The Dining Room which offered a five course Prix Fix menu that changed on a daily basis.

Red Coach Inn-Franconia New Hampshire-June 1997-September 1999

Breakfast Cook, responsible for daily breakfast production-service, assisted chef with inventory, banquets and food ordering.

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