Timothy Wade

Timothy James Wade

**** ****** ******* *****

Pasadena TX,77505

Telephone:281-***-****

email:abnxkq@r.postjobfree.com

Objective: To work in an established restaurant and expand my skills as

a chef

Education:

A.A.S in culinary arts from Johnson Wales University (February 1996)

• Dean’s list winter 1994 - fall 1996

• Practicum internship most conscientious award 1996

Experience:

Banquet And Catering chef (February 2012 - 2013

Cullen's Upscale American Grill

• prepared food for all banquets, buffets and appetizer parties .

• prepared food for all off site parties from birthday parties to Holliday parties.

Kitchen Manager (September 2009 - November 2010)

The Playing Field (Richmond, VA )

• Supervised a kitchen staff of 6 people

• Prepared all menus

• Placed all food orders

• Updated sanitation procedures

Sous Chef (April 2009 - July 2009)

Sunset Grill (Manakin-Sabot,VA)

• Prepared all menus

• Designed dessert menus and prep sheets

• Designed all recipes for restaurant

• Responsible for food inventory

• Trained all employees on procedures and sanitation standards

First Cook ( March 2008 - September 2009)

Sheraton Park South (Richmond, VA)

• Worked breakfast and lunch line

• Designed menus for banquets

• Prepared food for banquets and special dinners

Sous Chef ( March 2007 - March 2008)

Richmond Marriott (Richmond, VA)

• Trained and supervised all employees

• Worked lunch and dinner line

• Prepared food for banquets and special events

• Responsible for food inventory

Executive Chef (March 2006 - July 2007)

Defozio’s Catering (Richmond, VA)

• Supervised kitchen and trained employees on catering menus and

sanitation

• Ordered food for catering

• Delivered food for quests

• Helped with set up and break down of catering events

• Held cooking classes

Sous Chef (October 2002 - March 2006)

Enzo’s Resturante (Richmond, VA)

• Supervised kitchen and trained new employees

• Designed lunch, dinner and dessert specials

• Ordered food and managed menu production

• Lowered food cost by using left over product

Executive Sous Chef ( May 2001 - July 2002)

Richmond Country Club (Richmond, VA)

• Prepared daily ala carte menus for lunch and dinner

• Made weekly employee schedules

• Designed menus for banquets and special functions

Head Baker (May 2000 - April 2001)

Hillsboro Club (Ft. Lauderdale, FL)

• Prepared a variety of pastries, breads and desserts for lunch

buffets and dinner menus

• Assisted in training new employees

• Introduced and trained employees on new sanitation procedures

References Available Upon Request.

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