Manager Chef De Partie

Simon House **** Harriet Ave Phone ***-

***-****

Minneapolis, MN. 55408 E-mail

abkuht@r.postjobfree.com

Sous Chef

Kitchen Manager, Chef De Partie,

Caterer

SUMMARY OF QUALIFICATIONS

. 1 year executive sous chef experience

. 1 years dietary manager experience

. 10 years experience line cooking

. 5 months of high volume quantity cooking on a cruise ship

. Strong background and ability in high-pressured, fast paced cooking

environment

. Academic training in European and Asian cuisine, cost controls, and

meat identification

Employment

CHEF DE PARTIE

04/07-08/08 06/09-Present

Wolfgang Puck's 20.21

Minneapolis, MN

. Cook and prepare Pan Asian Cuisine

. Proficiently work all areas of the line, including; wok,

saut , grill, and pantry

. Catered events for up to 3,000+ people

. Received and stored inventory to proper HAACP standards

. Consistently keep a clean and organized work station

CHEF DE PARTIE

08/08-06/09

Heidi's - Best Restaurant in Minneapolis 2008, "City

Pages" Minneapolis, MN

. Accountable for all mise en place on saut station

. Responsible for cleaning and basic butchering of

proteins

. Quickly and efficiently cooked all saut dishes on

a busy three person line

. Maintained a clean and sanitized work station at

all times

CHEF DE PARTIE

09/06-01/07

Norwegian Cruise Line America

Hawaii

. Prepared and cooked afternoon and evening meals for over 1500 covers

daily

. Attended daily chef meetings and prepared daily prep

lists needed for my station

. Ordered provisions daily needed for my station

. Maintained strict sanitation and temperature guidelines

. Reported for weekly ship safety drills

DIETARY MANAGER

12/04-06/06

Fox River Assisted Living

Appleton, WI

. Supervised 6 employees within food service department while

maintaining sanitation standards

. Ordered all food and supplies upholding budgetary guidelines

. Developed and prepared 3 daily meals and managed special diets

. Coordinated special culinary events

. Managed all dietary staff, including scheduling, hiring, and

performance evaluations

CHEF DE PARTIE

02/04-12/04

J, a restaurant

Appleton, WI

. Prepared and cooked for lunch, dinner, and banquet meals

. Proficiently cooked on grill and saut stations

. Accountable for basic butchering of red meat, poultry, and seafood

EXECUTIVE SOUS CHEF

10/01-10/03

Waupaca Country Club

Waupaca, WI

. Created daily specials and theme nights

. Supervised and scheduled staff of 5

. Ordered food and supplies for year round facility

. Cooked and managed all areas of kitchen

Education

A.A.S., CULINARY ARTS

8/04

Fox Valley Technical College

Appleton, WI

. Restaurant Manager Certification

. Serve Safe Certification

. Fire safety and Evacuation training

. CPR certified

. Merchant Mariner's Document 10/06-Piney Point, MD

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