Manager Customer Service

JAROSLAV TKAC HOME 630-***-****

*** ******** ** ****-***** message 630-***-****

OSWEGO, IL 60345

OBJECTIVE: To obtain chef/manager position in challenging environment.

SUMMARY OF QUALIFICATION:

. MANAGEMENT EXPERIENCE B.O.H AND F.O.H

. TWENTY YEARS OF COOKING EXPERIENCE IN THE EUROPE AND IN THE USA

. PROVEN ABILITY TO GENERATE PROFIT WHILE IMPROVING QUALITY.

. SKILLED IN ALL COOKING TECHNIQUES, MENU DEVELOPMENT, AND CREATE

PROFESSIONAL OPERATING SYSTEM

. EXCELLENT CUSTOMER SERVICE AND LEADERSHIP.

. ORDERING AND RECEIVING SUPPLIES

EXPERIENCE:

DIETARY MANAGER 2009-STILL WORKING

AUTUMN LEAVES - 495 Alexandra BLVD, Crystal Lake, IL,

Contact - Brad Jacobson Director 815-***-****

. COOK AND PREPARE DAILY ENTR E

. MENU AND SPECIALS PLANNING

. SCHEDULE AND TRAIN NEW EMPLOYEE

. HIRE AND INTERVIEW

. ORDER, RECEIVE AND STORE FOOD SUPPLIES

. OVERSEE DAILY OPERATION FOR DINNING ROOM AND KITCHEN

. PLANNING WEEKLY BUDGET, OUTDOOR AND INDOOR CATERING

.

LEAD COOK 2005- 2009

PROVENAM MERCY CENTER 1325 N HIGHLAND AVE, AURORA 630-***-****

CONTACT : DAN GRONWOLD PRODUCTION MANAGER

. COOK MAIN ETREES FOR CAFETERIA, CREATE VARIOUS SPECIALS

. ORDERING AND RECEIVING SUPPLIES

. CATERING AND BANQUETS

. SCHEDULE EMPLOYEE MEATINGS

OWNER /OPERATOR 1990-1995

BOHEMIAN CORNER INC. 700 RUBY ST, JOLIET,IL 815-***-****

Contact:

. COMPLETE OWNERSHIP OF THE BACK OF THE HOUSE

. CREATED AND IMPLEMENTED BANQUETS AND CATERING PROGRAMS

. CREATED AND COSTED ALL MENUS

. CREATED SYSTEM CONTROL RECIPE, ORDER GUIDES, TIME TEMP LOGS,

. SCHEDULE EMPLOYEES ( HIRED, TRAINED, DISCIPLINED, AND TERMINATED

EMPLOYEES)

. INCREASE SALES BY IMPROVING QUALITY AND SERVICE.

CHEF 1988-1990

CAMP SOKOL 11200 MARQUETTE DR. NEW BUFFALO, MI 269-***-****

Contact: Mr. Edmaier

. SCHEDULE EMPLOYEES(HIRED,TRAINED, DISCIPLINED)

. MAINTAIN PRODUCT CONSISTENCY, CREATED MENU AND SPECIALS

. ORDERED AND RECEIVED SUPPLIES

. MAINTAIN CULINARY AND SANITATION STANDARD

CHEF 1983-1984

STAINER PANSION RAMSAU, AUSTRIA

Contact: Herr Safrata

. COOKED FOR RESTAURANT AND PENSION

. ORDERED AND RECEIVED SUPPLIES

. CREATEED SPECIAL UPSCALE CATERING MENU (GAME MEAT)

. OVERSAW DAILY PRODUCTION

. RESPONSIBLE FOR B.O.H.

LEAD SAUTE COOK 1982-1983

HOFFER WEINSTUBE KARLSRUHE, GERMANY

Contact: Herr Grushner

. COOK UPSCALE ENTREES (CHATEAUBRIAND, GAME, WIENNER SCHNITZEL)

. COOK VARIOS SAUCES (HOLLANDAISE, BEARNAISE, BORDELAISE)

EDUCATION:

1970-1973 CULINARY SCHOOL IN KOPISTY -ASS DEGREE IN CULINARY ART

1976-1978 HOTEL HOSPITALITY IN PRAGUE-ASS DEGREE IN HOSPITALITY

1995-1997 GED, MORTON COLLAGE, CICERO

1997-1999 NBC, HICKORY HILLS, IL- ASS IN COMPUTER SCIENCE

CERTIFICATION:

2005 SANITATION CERTIFICAT (EXP. 2012)

I SPENT 4 YEARS IN THE SCHOOL AND 6 YEARS WORKING AS TECHICAL SUPPORT.

1999-2001 BP AMOCO, WARRENVILLE

2001-2003 WORLD WIDE ANDERSOSN, ST. CHARLES

2003-2005 PROPERTY PRESERVATION, ADDISON

I HAVE STRONG ABILITY TO MANAGE, MOTIVATE AND COUCH BOTH EXPERIENCE AND

INEXPERIENCED. ALL THESE QUALITIES MAKE ME A GOOD CANDIDATE FOR CHEF/

MANAGER POSITION.

I AM CONFIDENT THAT I WILL BE AN ASSET TO YOUR COMPANY.

YOU CAN CONTACT ME ON MY E-MAIL

*******@*****.***, OR CALL ME at 630-***-****

Sincerely Jaroslav Tkac

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