Service Assistant

Alfred Thomas

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

Roosevelt, New York 11575

516-***-****

***********@*******.***

Summary Of Qualifications: Innovative Sous Chef with an exceptional record

of service and fine dining experience. Excel in high volume service, menu

planning, private parties/functions, staff hiring/training, and all

aspects of back of house operations.

Professional Experience:

1st Cook Supervisor, Mercy Medical Center- RVC, NY ( 2009- Present )

. Supervised/trained staff of 6 employees

. Menu Planning to meet both patient/state standards

. Assisted Master Chef Jean Marie zimmermann in the execution of the

new room service format as per hospital standards

Marriott International Hotels

Tournate- Brooklyn Bridge ( 2008-2009 )

Lead Banquet Assistant Chef- Long Island, NY ( 2005- 2008 )

Sous Chef- World Trade Center ( 2000- 2001 )

. Assisted on Development of new daily menu specials

. Preparation of banquets on events ranging from 100 - 1200 guests

. Planned and executed daily meals for guests with special requests and

dietary restrictions

. Presented taste panels for future events

1st Line Cook, South Shore Healthcare - Freeport, NY ( 2001- 2008 )

. Responsible for preparing daily dietary meals for 200 residents

. Executed meal readiness for breakfast, lunch, and dinner

. Preparation of food for all stations of service and off site special

events

. Trained new and seasonal employees on proper food preparation

Tourante, Grand Hyatt Hotel - New York, NY ( 2000- 2001 )

. Preparation of banquets on events ranging from 200 - 2000 guests

. Directly responsible for lobby and room service orders

. Trained new staff on proper hotel standards

Sous Chef, The Algonquin Hotel- New York, NY (1997- 2000 )

. Developed new menu items for seasonal transition

. Ability to prepare quality dishes in a stipulated time

. Extensive experience in garde manger, soups, sauces, fish and meat

fabrication

. Trained new employees in proper food preparation procedures that

coincide with the fine dining experience

. Effectively expedited lunch and dinner services

Certifications/Training:

. The Peninsula Hotel Intern 1996

. Nutrition

. Serv-Safe

Academic Credentials:

New York Restaurant School - New York, NY ( 1993- 1995 )

Associates Degree - Culinary Arts

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