Customer Service High School

Confidential User

Email: ********@*************.***

Address:

City: Rochester

State: NY

Zip: 14616

Country: USA

Phone: 585-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Sous Chef with management experience and exceptional people skills. Service driven and skilled in culinary arts. Desires a challenging role in food service.

Educational Background:

High School Dipolma from Pennsylvania Institute of Culinary Arts, Pittsburgh PA 1/2001 to 2/2001 (Culinary arts)

High School Dipolma from Monroe Community College, Pittsburgh PA 1/2001 to 12/2012

Job History / Details:

Professional Summary

Sous Chef with management experience and exceptional people skills. Service driven and skilled in culinary arts. Desires a challenging role in food service.

Core Qualifications

level 1 National Food Safety Manager

knife skills

menu planning

ordering

large quantity production

sautee/grilling/braising

baking

operation of kitchen equipment

leadership

creative problem solving

customer service

multi-tasking

scheduling/payroll

managing food costs

inventory control

communication

Experience

May 2009 to Current

The villages at Park Ridge Rochester, New York

Sous Chef

Responsible for menu planning and food preparation, providing guidance to the food service staff. Maintain the cleanliness, safety, efficiency, and organization of the kitchen areas by adhering to the guidelines and regulations of the New York State Health Department. Order and purchase food for menu items, and stay in accordance with department budget. Train new or existing staff members on various jobs. Perform administrative functions to support the day to day operation.

October 2001 to May 2009

The Villages of Park Ridge Rochester, NY

Lead cook

Prepare high quality food for residents and guests; using proper techniques in accordance with operational standards. Assist in weekly menu planning. Participated in off-site chili competitions and food demonstrations.

February 2001 to March 2002

Vail Cascade Resort and Spa Vail, Colorado

Line cook

Preparation of salads, appetizers. Assist in food production for banquets and on-site restaurants. Carving stations and omelet stations.

Education

2001 Pennsylvania Institute of Culinary Arts Pittsburgh, Pennsylvania

Associate in Specialized Technology Culinary Arts Culinary arts

2000 Monroe Community College Rochester, New York

Culinary Arts

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