Executive Chef
Resume:
.**** Major Ave.
Robbinsdale MN. *****
[Website]
*********@*****.***
mark stephen anderson
To be associated with a facility that has common goals and objectives. Has a passion for success.
OBJECTIVE
My mantra is “Winners never quit, quitters never win.
I have been in the Culinary field for more than 30 years. 25 of those years were in Country
SKILLS &
Clubs. 8 years at Woodhill C.C.,7 years Minneapolis G.C., a few at Oak Ridge C.C. and Medina
ABILITIES
C.C., formally (Rolling Green C.C.). I have been in senior dining approximately 9 years. I have
been employed with Aviands for the past 6 years and have been involved with a number of their
accounts as a Field Support Manager. I am a true scratch Chef.. I prepare Beef, Poultry, and
Seafood from a raw state .I take great pride in my soups, sauces and gravies. I bake fresh
breads from my own yeast and sour dough starter. I have a great passion for creating and
presenting exceptional foods. I hope this interests you as my potential future employer. I look
forward to hearing from you.
W OPERATIONS SUPPORT MANAGER
3/07 to Current
Accounts worked at Jones Harrison, St. Louis Park, The Shores, Des Moines Iowa, Elder
Homestead, Hopkins, Episcopal Church Home, St. Paul.
PLEASE REFER TO SKILLS & ABILITIES
[Dates From – To]
This is the place for a brief summary of your key responsibilities and most stellar
accomplishments.
EDUCATION NORTH HENNEPIN COMM. COLL. 1980=81
General education credits no degree
Armstrong High School 1980
Diploma
COMMUNICATI I am an open book type of person. I hold high expectations of myself and consider myself a
strong team member with very good leadership abilities. My career is very important to me. Yes
ON
I do have a strong work ethic.
I am a active member of Aviands’ Culinary Council. The Culinary Council is a group of skilled
LEADERSHIP
and knowledgeable staff members in charge of putting together training classes. I was also a
member of The American Culinary Federation from 1992-1995.
REFERENCES [REFERENCE NAME]
Available upon request
[Contact Information]
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