High School Supervisor

GARY D. SMITH

*** *. ********* ***. ********* Park, IL 61115 815-***-**** (Cell) abkd4x@r.postjobfree.com

Objective: Sous Chef. / Line Cook

Experience:

KOHL'S DEPARTMENT STORE Machesney Park, IL

Night Truck unload Oct.2007 to Present

6 Unpacked and examined incoming shipments, rejected damaged items, recorded shortages and

corresponded with shipper to rectify damages and shortages.

JRICHARD'S MAYFLOWER Loves Park, IL

Sous Chef- Chef Feb. 2007 to July 2007

7 Supervised, coordinated, and participated in activities of cooks and other workers engaged in preparing

and cooking foodstuffs.

8 Gave instructions to cooking personnel in fine points of cooking.

9 Carved and cooked meats.

10 Prepared special dishes during rush periods, and for banquets and other social functions.

11 Supervised, coordinated and participated in activities of cooks and other kitchen personnel engaged in

preparing and cooking foods in a restaurant.

12 Selected and developed recipes, applying personal knowledge and experience in food preparation.

FOREST HILLS COUNTRY CLUB Loves Park, IL

Sous Chef / Broiler Nov. 2005 to Jan. 2007

13 Supervised, coordinated, and participated in activities of cooks and other workers engaged in preparing

and cooking foodstuffs.

14 Observed workers engaged in preparing, portioning and garnishing foods to ensure that standards were

met.

15 Gave instructions to cooking personnel in fine points of cooking.

16 Carved and cooked meats.

17 Prepared special dishes during rush periods, and for banquets and other social functions.

GIOVANNI FINE DINING Rockford, IL

Sous Chef/ Broiler Sept 2004 to Aug 2005

18 Cooked foodstuffs in quantities according to recipes and number of persons to be served.

19 Cut meat.

20 Adjusted thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles.

21 Measured and mixed ingredients according to recipe, using a variety of kitchen utensils and equipment,

such as blenders, mixers, grinders, slicers and tenderizers.

22 Prepared, seasoned and cooked soups, meats, vegetables, desserts and other foodstuffs.

FOREST HILLS COUNTRY CLUB Loves Park, IL

Sous Chef / Broiler March 2002 to June 2004

23 Observed workers engaged in preparing, portioning and garnishing foods to ensure that standards were

met.

24 Carved and cooked meats.

25 Prepared special dishes during rush periods, and for banquets and other social functions.

26 Cleaned, cut and ground meats, poultry and seafood.

27 Carried pans, kettles and trays of food to and from work stations, stove and refrigerator.

28 Prepared, seasoned and cooked soups, meats, vegetables, desserts and other foodstuffs.

CURLY"S BAR & GRILL Machesney Park, IL

Sous Chef / Line May 2000 to Feb.2002

29 Measured ingredients, such as flour, water and yeast, using measuring cup, spoon and scale.

30 Placed dough in pan and added olive oil and tomato puree, tomato sauce, mozzarella cheese, meat, and

other garnish on surface of dough, according to kind of pizza ordered.

31 Prepared specialty foods, such as fish and chips, tacos and pasties, according to recipes.

32 Added seasoning to foods during mixing and cooking, according to personal judgment and experience.

OLD CHICAGO Rockford, IL

Night Kitchen Supervisor Aug 1998 to May 2000

33 Prepared and baked pizzas.

34 Kneaded fermented dough.

35 Placed dough in pan and added olive oil and tomato puree, tomato sauce, mozzarella cheese, meat, and

other garnish on surface of dough, according to kind of pizza ordered.

36 Set thermostatic controls and inserted pizza into heated oven to bake for specified time.

37 Prepared, seasoned and cooked soups, meats, vegetables, desserts and other foodstuffs.

38 Supervised other cooks and kitchen employees.

CHEDDARS CAFE Rockford, IL

Day/ Night Kitchen Supervisor March 1992 to June 1998

39 Read menu to estimate food requirements and ordered food from supplier or procured food from storage.

40 Measured and mixed ingredients according to recipe, using a variety of kitchen utensils and equipment,

such as blenders, mixers, grinders, slicers and tenderizers.

41 Added seasoning to foods during mixing and cooking, according to personal judgment and experience.

42 Carved meats, portioned food on serving plates, and added gravies, sauces and garnishes.

43 Washed, peeled, cut and shredded vegetables and fruits to prepare them for use.

44 Supervised other cooks and kitchen employees.

Education:

U.S. Army Cooking School Ft. Dix, N.J

Yes 1980

Elma High School Elma, WA

High School Diploma

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