Quality Control Management

Luis Cede o

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

APT. ****

STAMFORD, CT. 06902

Cell 646-***-****

Email **********@***.***

EDUCATION

State University of New York College of Buffalo

AS Degree: Business Management

LICENSES & CERTIFICATES

1. New York State Fire Safety Certificate

2. New York State OSHA Certification

WORK HISTORY

EXECUTIVE SOUS CHEF: Specializing in Italian, French and

Continental Fine-Dining Cuisine. Dynamic, Results-Oriented,

and Team-Spirited. With Twenty five years of professional

cooking and kitchen management experience. Exemplify

leadership qualities and professionalism, backed by a

consistent, verifiable record of achievement. Consistently

maintain a high level rated restaurant establishment.

The University Club

A la Carte Tournant/Chef

April 1998 August 2009

. Tournant/Chef for restaurant serving Italian, French,

and Continental cuisine, producing $2.4 million in

revenues.

. Hire, train, and direct cooks/chefs.

. Plan menu, assure quality control, and minimize waste.

Graham Windham

Chef

January 1993-August 1997

. Managed and oversaw production of high-volume establishment.

. Performed purchasing function for this upscale establishment

. Managed back house operations

The Union League Club

Sous Chef

February 1982-January 1993

. Sous-Chef experience with million-dollar, upscale

establishments

. Trained by Andre Joanlanne

. Training and development specialist; teaching instructor

. Successful catering experience (1,200+ people)

. Maximizing kitchen productivity and staff performance

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