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HOTEL RESUME : F&B POSITION

Author: danaisnews

Date: 2000

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Forum: van.jobs

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PIERRE R. DANAIS

102-396 East 2ndAvenue

Vancouver, BC V5T 4L4

604-***-****

abpnzp@r.postjobfree.com

As outlined in my resume I am flexible and have a positive attitude with a

solid background in cooking and guest services in the hospitality industry.

As a candidate I can offer you:

French and English speaking

Good Work Ethic

Honesty and Reliability

Innovative and Creative

Willing to keep learning

Professionalism

Leadership and Management skills

Thank you for considering my application. I look forward to meeting with you

to discuss my qualifications in further detail. I can be reached at your

convenience

At 1-604-***-****.

I appreciate your time and consideration,

Sincerely yours,

Pierre Raymond Danais

HIGHLIGHTS AND PROFESSIONAL EXPERIENCE

I grew up in the tourism region of Charlevoix, Quebec, where I began my

career in the hospitality industry at the age of fourteen! During this time

I learned the importance of customer service and repeat business and also

had the pleasure of learning the social customs, tastes and recipes of many

different cultures, a skill that better enables me to welcome and attend to

the needs of international guests.

-Mature, self-motivated, energetic and resourceful

-Knowledge of consistency and standard quality service operation

-Proficient at learning new tasks

-Supervised, trained and evaluated staff members

-Developed staffing schedules and coordinated work tasks for staff

-Maintained proper and accurate levels of products and displays

-Demonstrated dedication to anticipate and meet customer's needs

-Showed creativity in problem solving.

EDUCATION

VANCOUVER SCHOOL BOARD,

Vancouver, BC 1997

National Sanitation Training Program; Super Host / Super Host Japan;

Serve It Right; BC Foodsafe

TIPS CAREER COLLEGE,

Vancouver, BC 199495

Hospitality Management Diploma

(with honors)

Hospitality Operations Certificate;

Rooms Division Management Certificate

Sales and Marketing / Security Management/ Facility Management / Financial

Accounting

Hospitality Computer / Front Office Operation/ Food and Beverages Management

and Service

International Hotel Development and Management/ Managing Bar and Beverage

Operations

Housekeeping Management/ Hospitality Supervision and Tourism; / Advertising

Human Resources

I.T.H.Q. POLYVALENTE JACQUES ROUSSEAU,

Montreal, Quebec

1989

90

Professional Chef Certificate (with honors) - French and International

Cuisine

Planning / Organizing / Leading / Controlling/ Food Cost / Marketing /

Communication

Job description of all kitchen positions and Apprenticeship / Techniques and

Equipment

Conception of Menu / Buffet / Culinary Decoration / International Recipes

EMPLOYMENT HISTORY

ELPATIO RESTAURANT, Vancouver, BC 2000/nowFirst cook

-part-time Friday, Saturday night, Mediterranean and Spanish

cuisine

RESIDENCE INN BY MARRIOTT, Vancouver, BC 1999/nowSecond Cook

- part-time morning and evening shifts, French, Italian cuisine

SERVER - part time restaurant and banquet

LA BOUSSOLE AND PRIVATE CONTRACTS

1997now

Computers repair upgrading and assembly

Teach and resolve basic computer programming problems

SKA-RUMTIOUS RESTAURANT, Vancouver BC 199899Cook

- Opened and operated a new restaurant in order to market the commercial

space

LANDIS HOTEL / RESIDENCE INN BY MARRIOTT, Vancouver BC

1995

98Second Cook

with sous chef duties- line cook, prep cook and banquet

cook;French and international cuisine; in charge most evenings.

CUEPHORIA, Vancouver, BC 199394Sous Chef

- Line cook; prep cook; created full menu of French and Mexican

dishes Including over 80 appetizers and entrees.

JUMP

START, Vancouver, BC 1993Restaurant Manager and Chef

- Vegan and vegetarian cuisine. Responsible for

purchasing,inventory control, menu design and catering.

LA CHOUCROUTIERRE, La Malbaie, Quebec 199293Assistant Restaurant Manager and Chef

- French, Alsatian and Canadian

cuisine. Duties included marketing, purchasing, inventory control and

employee training.

MANOIR RICHELIEU

(Casino and Hotel), La Malbaie, Quebec

1990

92Chef de Partie Tournant

(Swing Speciality Chef) - French, Italian,

International and Gastronomic cuisine. Chef de partie covering the positions

of grill, fish, sauces, Garde-manger and Chef for Golf Club. Supervised

several employees in various departments

ADDITIONAL SKILLS AND EXPERIENCE

I am fluent in both French and English

and proficient in WORD PERFECT, MS

OFFICE, MS WORK, WINDOWS 95/98, basic SQUIRREL as well as computer repair,

upgrading and assembly. In addition to my skills in the hospitality

industry, I have years of experience as a carpenter/cabinet maker and as an

industrial mechanic.

I enjoy challenges in my profession and strive to excel. I believe that

teamwork is the best foundation for creating the highest level of customer

service as well as an ideal work environment. Over the years I have

acquired skills in leadership and problem solving. I have also demonstrated

flexibility and an aptitude for learning. As an enthusiastic dedicated

worker with a solid background in serving the public, I strongly believe

that I can contribute to your company's fine reputation.

References available upon request

Pierre Raymond Danais

At your Service . thanks

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