Manager Sales

John Knight

P.O. Box *****

Tamarac, FL *****

Tel: 954-***-****

Email: ablbsz@r.postjobfree.com

CULINARY CAREER OBJECTIVE:

. Looking for a position of responsibility that requires my high energy,

strong work ethic and creative culinary education and experience.

. Seeking a stimulating and supportive environment in which to enhance

my strong management skills, and well-regarded passion for people,

both staff and client.

EDUCATION:

Associate of Science Degree, Culinary Arts

Le Cordon Bleu College of Culinary Arts, Miami, Florida

Faculty of Business and Finance,

St. Francis Xavier University, Antigonish, Nova Scotia

PROFESSIONAL EXPERIENCE:

Sheraton Cypress Creek Hotel & Resort

03/2008 - 12/2008

Fort Lauderdale, Florida

Prepare & cook all required food items for the line & special

function purposes.

Adhere to required time line of completion for all food related

items.

Work food stations both hot & cold & sets up/breakdown of food

related stations.

Follow procedures in accordance with established portions &

presentation standards.

Cover, date, rotate & neatly stores all food products.

Notifies Chef, Restaurant Manager and Wait Staff of expected

shortage.

Use food preparation equipment according to instructions.

Ensure that assigned work area & equipment are clean & sanitary.

Follow all designated checklists pertaining to daily operations.

Assist in maintaining security & safety in the kitchen.

Maintain & observe a neat professional appearance & personal

cleanliness at all times according to company guidelines.

Adheres to state & local health & safety regulations in accord with

"ServSafe" food handler specifications & guidelines.

The Fairmont Turnberry Isle Resort & Club, 2007 - 2008

Aventura, Florida

Lead Cook/Cook 1, Cascata Grille (250 Seat Private Dining Room)

. Responsible for high volume production kitchen and general operations

in a fast paced, demanding senior position.

. Supervises and participates in all aspects of food production,

preparation and presentation.

. Assists the Executive Sous Chef in planning, menu development,

inventory, ordering, cost analysis, and budget control.

. Ensures a consistent quality product is produced conforming to high

standards for a menu of Mediterranean-inspired cuisine, and fresh

seafood

. Applies sound management practices and supportive training to kitchen,

wait and bar staff, producing excellent working relations, and staff

development.

. Well recognized for commitment to establishing a service driven,

respectful and caring rapport with clients and guests.

. Responsible for providing a safe, sanitary work environment.

Boston Culinary Group/Florida Panthers, 2006-2007

Bank Atlantic Center, Sunrise, Florida

Lead Cook, Eastern Financial Club (300 Seat Private Dining Room)

. Responsible for high volume production kitchen and general operations

in a fast paced, demanding senior position.

. Supervises and participates in all aspects of food production,

preparation and presentation.

. Assists the Executive Chef in planning, menu development, inventory,

ordering, cost analysis, and budget control.

. Ensures a consistent quality product is produced conforming to high

standards for high-profile sporting and artistic events.

. Applies sound management practices and supportive training to kitchen,

wait and bar staff, producing excellent working relations, and staff

development.

. Well recognized for commitment to establishing a service driven,

respectful and caring rapport with clients and guests.

. Responsible for providing a safe, sanitary work environment.

. Staff member for Boston Culinary contract for Super Bowl pre-game and

game-day culinary production and service.

Hollybrook Golf and Tennis Club, Pembroke Pines, Florida 2006

Breakfast Sous Chef, 160 seat full service dining room

. Assisted the Executive Chef in planning, menu development, ordering

and all aspects of culinary production and presentation.

. Managed and scheduled Line Cooks, and increased productivity with a

skilled re-design of "working the line".

Ireland's Inn Beach Resort, Fort Lauderdale, Florida

2005

Line Cook/ Pantry (Internship)

. Prepared Garde Mange for large banquets.

J.A. Travel Company Inc. 2002-

2005

Owner/Operator

. Travel professional offering Individualized vacation planning and

booking for world-wide group excursions.

. Specialized in honeymoon packaging

Sales Manager/Account Executive positions from 1993-2002 with

. Office Max Document Services, Miami, FL

. IKON Legal Services, Miami, FL

. Xerox Office Products, Charlotte, NC

Professional Membership in ACF

Designated for Chef's Award, Le Cordon Bleu, Baking and Pastry

Serv Safe Certification

INTERESTS:

. Food trends and nutrition,

. Organizing Charity Golf Tournaments,

. Long-term service as a Board Member of The Historical Museum of

Southern Florida

. Youth mentoring

. Golf

References Available upon Request

Contact this candidate