WESLEY JOYNER

**** ****** ***** *******, ** *****

901-***-****(c) 901-***-**** (h)

ab0rjt@r.postjobfree.com

CULINARY MANAGER

CULINARY PROFESSIONAL

• Extensive background in cooking, remarkably talented and proficient cook with more than

seventeen years experience.

• Demonstrated success in preparing dishes, made from scratch soups, fabrication of

meats, vegetables, desserts, and other food items in restaurants.

SKILLS

• In-depth knowledge of food service operation

• Inventory

• P.O.S. Records

• Training Staff

• Accounting

• FOH Training

• Brilliant communication skills

PROFESSIONAL EXPERIENCE

CHILLS GRILL AND BAR RESTAURANT MEMPHIS, TN

Culinary Leader, 08/09 to Present

• Inspect food preparation and serving areas to make sure observance of safe, sanitary food-

handling practices.

• Season and cook food according to recipes or personal judgment and encounter.

• Part, arrange, and embellishment food, and supply food to waiters or patrons.

• Regulate temperature of ovens, broilers, grills, fryers, and roasters.

• Direct teammember to the assign. Station.

OLIVE GARDEN Memphis, TN

Culinary Leader 03/2009 to 8/2010

• Observe and test foods to determine if they have been cooked sufficiently, using methods

such as tasting, smelling, or piercing them with utensils.

• Turn or stir foods to make even cooking.

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using

various kitchen utensils and equipment.

• Substitute for or help other cooks during emergencies or rush periods.

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

RUBY TUESDAYS Memphis, TN

CULINARY LEADER 02/2009 to 1/2011

• Prepared orders according to the customer’s preference using customary recipes, parts, and

methods customary by the company.

• Maintain a clean and safe work environment.

• Ensured that all orders were presented in a clean and appetizing manner.

BENNIGAN’S RESTAURANT - Memphis, TN

Culinary Leader 12/2003 to 03/2009

• Worked together in a team oriented environment to produce foods in a timely and orderly

fashion.

• Regularly checked all food items to make sure adequacy and quality at all times.

• Cooked menu items on a grill, broiler, and used a deep fryer, saimin cooker, microwave

oven, stove, and toaster.

• Followed a cleaning schedule for designated equipment and storage areas.

EDUCATION & CERTIFICATIONS0

L’ECOLE CULINAIRE Memphis, TN

09/2011 – Associates of Science in Culinary Arts

CERTIFICATIONS

SERVSAFE CERTIFICATION – DATE OF EXPIRATION: 06/03/2015

FOOD PRODUCTION/MANAGEFIRST CERTIFICATION

HUMAN RESOURCES MANAGEMENT AND SUPERVISION/MANAGEFIRST

CERTIFICATION

TOP SHELF CERTIFICATION

CERTIFIED MANAGE FIRST INSTRUCTOR

CUSTOMER SERVICE/ MANAGE FIRST CERTIFICATION

HOSPITALITY AND RESTAURANT MANAGEMENT CERTIFICATION

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