GARY E. MYERS

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

Hixson, TN *****

Cell: 239-***-****

OBJECTIVE:

To obtain a culinary position with multiple responsibilities-that offers an

opportunity for creativity, growth and uses my customer service skills.

PROFESSIONAL:

. Prepared dinner meals for a public caf with an open grill setting using

surplus food from other restaurant venues at large Retirement community---

-increasing sales and profit significantly, which helped to balance the

overall Hospitality budget.

. Planned and implemented a 30 day dinner schedule.

. Created signature entrees and sandwiches cooked on a Grill.

. Ability to rotate schedule and work either Breakfast or Dinner shifts.

. Pantry Cook for The Porterhouse Steak Restaurant-responsible for

preparation and presentation of Salads, Appetizers and Desserts.

. Line Cook responsible for all aspects of food preparation and cooking

from a full service menu, assist with set up, food preparation, service

of banquets and parties.

. Assistant Cook for a Girl Scout Camp responsible for food preparation,

cooking and serving all meals for an average of 80 people during resident

camp.

. Deli Clerk/Kitchen Staff for grocery store---responsible for food

preparation, slicing, packaging, pricing and display of "To Go" food---

to include rotisserie chicken, salads, sandwiches, pizza and other ready

to eat food.

. As a Seafood Clerk for grocery store implemented a program of improved

Seafood selection and customer service that increased 1st year sales by

25%.

. Capable of working the hours necessary to successfully complete a task.

. Ability to work independently or with a team.

. Ability to coordinate, assimilate information to formulate documents,

reports, proposals and carry out the results.

. Logistics Specialist, receiving award for QA efforts with Interactive

Electronics Technical Manuals for the U.S. Navy.

. As a Systems Engineer developed standardized Engineering Change

Documentation for the U.S. Navy which reduced redundant editorial

comments by 90%.

EMPLOYMENT:

. Shell Point Retirement Community: Island Caf Grill Cook, 2006-Present

Ft. Myers, Florida.

. South Seas Island Resort: Pantry Cook, Saut Line Cook, Expediter,

Hurricane Charley Transition Team, Mama Rosa's Pizza Cook, Lead Cafeteria

Cook for contractors rebuilding South Seas, 2002-2006 Captiva, Florida.

. Best Western Pink Shell Resort: Line Cook for Dinner Restaurant; Grill

Cook for Pool Side Bar 2002 Ft. Myers Beach, Florida.

. Seafood/Deli/Kitchen, Harris Teeter Grocery Store Inc. 1996-

2002 Chesapeake, Virginia.

. Assistant Cook, Camp Kittamaquand Girl Scout Camp; Burgess, Virginia

1996.

. Integrated Logistics Specialist, Systems Engineer to include government

contractor's; Lockheed Martin Corporation, Signal Corporation, Unidyne

Corporation 1986-2002 Chesapeake, Virginia.

EDUCATION:

. Johnson & Wales University, Culinary Arts; 3.73 GPA.

. Applied Food Service Sanitation Course Certificate.

. Northern Virginia Community College, A. S. Business Administration.

. U.S. Navy Training, Electronics for Submarine Sonar Systems.

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