Customer Service Quality Assurance

John Hellmers

Address: Cell: 908-***-****

**** *** *** ***** **. Home: 732-***-****

Apt 21 San Diego Cal. Email: ***********@*****.***

92108

OBJECTIVE

To obtain a culinary position in which I can utilize my various experiences and expertise in culinary preparation and presentation

along with kitchen management. Most importantly the position should present the opportunity for me to advance and enhance

my current skill set.

SKILLS

Chef Skills: EDUCATION Safety Regulator

Additional Skills:

Preparation of Seasonal Menus Management Skills:

Modern Recipe Development Plate Special Events Development

Staff Training / Development

Presentation Design Front House Work / Serving

Purveyor Communication

Essential cuisines Catering Services

Quality Assurance

American / Asian / French Computer Skills

Inventory Control

Italian / Latin / New Age Microsoft Word / Excel

Power Point / Photoshop

Customer Service

The Institute of Culinary Education October 2006

Career Culinary Arts Diploma

Manhattan, New York

WORK EXPERIENCE

LG Communications Chef Manager May 2010 to Present

Scripps Ranch

• 1000 person corporate café

• Handled all book keeping and financials

• Developed weekly menus and recipes while supervising the staff how to execute them

• Managed food control and proper kitchen sanitation

• Purchased all food and supplies through multiple vendors

• Prepared a daily exhibition station where I was able communicate and develop relationships with the patrons

Trio Cafe Corporate Chef April 2009 to May 2010

Poway, CA

• 500 person corporate cafe

• Plan weekly menus of all ethnic varieties

• Developed great personal relationships with customers for ideal service

• Managed all kitchen staff while providing them with teachings to improve their skills

• Handled ordering and budgets on a daily basis

Via Dolce Executive Chef August 2007 to February 2009

East Brunswick, NJ

• 50 seat Italian café and bistro with private catering

• Able to truly express creativity with full reasonability for menus and kitchen staff

• Personally catered numerous parties on and off location

• Understood a variety of individual preferences in cuisine and accommodating vegan, vegetarian, kosher and food

allergy, life styles

• Able to improve more personal skills such as fine attention to detail, management skills, kitchen organization and

vendor contact

Purnell School/ Sage Dinning Sous Chef March 2007 to August 2007

Pottersville, NJ

• Served 120 high school boarding students three to four meals a day

• Learned to cook in high volume daily, while maintain foods high quality

• Became skilled at purchasing and ordering through large food services

• Trained others and learned management skills while given focal responsibility

• Entertained large upscale parties such as graduations, alumni parties, holiday events and social gathering

• Studied the process of mass food service and catering while still keeping gourmet expectations

CERTIFICATES

2008 Serve Safe Certified

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