| Resume alert | Resumes 21 - 24 of 24 |
High School Assistant
Columbus, OH, 43209
... Passage, (January 2010 to April 2010), Belgium • Culinary stage at a one star Michelin restaurant in Belgium • Worked garde manger, hot line, pastry, and prep, worked all stations • Average clientele of 80-100 people a prix fix menu $70 per person. ... - 2010 Sep 21
... Passage, (January 2010 to April 2010), Belgium • Culinary stage at a one star Michelin restaurant in Belgium • Worked garde manger, hot line, pastry, and prep, worked all stations • Average clientele of 80-100 people a prix fix menu $70 per person. ... - 2010 Sep 21
Manager High School
Reynoldsburg, OH, 43068
... responsible for waiter rotations; took names during waits; gave accurate waiting time estimates; lent a hand to waiters and bussers; answered phone calls and directed them to the correct department; knowledgeable of products' ingredients and bid ... - 2010 Aug 06
... responsible for waiter rotations; took names during waits; gave accurate waiting time estimates; lent a hand to waiters and bussers; answered phone calls and directed them to the correct department; knowledgeable of products' ingredients and bid ... - 2010 Aug 06
Customer Service Manager
Columbus, OH, 43209
... > Self taught Pastry Chef of 13 years with a loyal clientele seeking cakes, tortes, pies and pastries for all occasions. Specializing in wedding cakes and other special event dessert requests. References and photographs available. - 2010 Jul 02
... > Self taught Pastry Chef of 13 years with a loyal clientele seeking cakes, tortes, pies and pastries for all occasions. Specializing in wedding cakes and other special event dessert requests. References and photographs available. - 2010 Jul 02
line cook
Grove City, OH, 43123
... Proficient in the following positions: prep, sauté, expo, pantry, grill, and pastry. Areas of Expertise • Lead line cook designation • Cook/Banquet-Chef experience with million-dollar, upscale hotels • Training and development of new menus • ... - 2010 Apr 10
... Proficient in the following positions: prep, sauté, expo, pantry, grill, and pastry. Areas of Expertise • Lead line cook designation • Cook/Banquet-Chef experience with million-dollar, upscale hotels • Training and development of new menus • ... - 2010 Apr 10