High School Years Experience
Resume:
Richard Todd Hurst
Email: ********@************.***
Address:
City: Boone
State: NC
Zip: 28607
Country: USA
Phone: 828-***-****
Skill Level: Any
Salary Range:
Primary Skills/Experience:
Talented Sous Chef with 6 years experience developing menus and working as second-hand to chef of a Relais & Chateaux. I am hardworking and versatile chef with extensive knowledge of various diets such as kosher, low-carb, low-fat, sodium restricted and vegan. I possess experienced cooking skills including preparation of sauces, stocks, soups, frying and broiling. As a culinary supervisor in my current job, I am responsible for training and supervision of work with all culinary staff so as to prepare, cook, and present food in keeping with quality and service standards.
Educational Background:
High School Dipolma from RoanokeRapids High School, Roanoke Rapids NC 1/2001 to 6/1997 (general)
Job History / Details:
Executive Profile
Talented Sous Chef with 6 years experience developing menus and working as second-hand to chef of a Relais & Chateaux. I am hardworking and versatile chef with extensive knowledge of various diets such as kosher, low-carb, low-fat, sodium restricted and vegan. I possess experienced cooking skills including preparation of sauces, stocks, soups, frying and broiling. As a culinary supervisor in my current job, I am responsible for training and supervision of work with all culinary staff so as to prepare, cook, and present food in keeping with quality and service standards.
Skill Highlights
Extensive food/beverage knowledge
Food and beverage handling
Kitchen staff training
Developing menus
Large event catering
American cuisine
French cuisine
Supply ordering
Meal preparation
Food cost control
Special event catering
Kitchen management
Ability to build strong customer relationships
Ability to communicate clearly
Ability to handle fast-paced environment
Ability to work fast and accurately
Neat and clean in appearance
Non-smoker
Menu development skills
Proven leadership skills
Core Accomplishments
I have helped in the planning, preparation, and execution of many high profile events for political figure heads and celebrities such as Bill and Hilary Clinton, James Taylor, and Monique.
Westglow Resort and Spa Rowland's Restaurant and Relais & Chateaux prides itself on excellence in providing a personalized and unforgettable experience. As the Executive Sous Chef I try to provide the most creative culinary experience possible by incorporating fresh, seasonal, local, and organic ingredients.
Professional Experience
March 2007 to Current
Westglow Resort and Spa Rowlands Restaurant Relais & Chateaux Blowing Rock, NC
Executive Sous Chef
Oversaw and trained 7 cooks as part of overall back of the house operations.
Managed food and produce receiving process with 100 percentage accuracy.
Adjusted monthly menus to maximize use of seasonal local ingredients and delicacies.
Responsible for all kitchen operations such as banquet events, buffet lines, room service orders and hotel restaurant.
Executed daily production lists and goals
Executed various kitchen stations and assisted with, meat, fish, saute or pantry
Helped with preparation, set-up, and service for catering events
Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Education
1997 RoanokeRapids High School Roanoke Rapids, NC
High School Diploma
Some college or no degree. I studied Fine Art at
Appalachian State for three years while working in kitchens and developing my culinary skills. Eventually doing both became too much and I was ready to make money rather than acquire anymore debt. The long and short of it is this, I know am more suited for the food and beverage industry rather than the art world. I know the time I spent studying figure drawing as well as design helped me become a more skilled chef. I learned how to be more methodical, efficient, creative and detailed oriented. All of which help to maintain a culinary standard of excellence.
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