Customer Service Engineer

Ebony S Spearman,

**** *.* *** ******, North Miami Florida

*******@*********.*** 305-***-****

OBJECTIVE:

I am an ambitious and creative Personal Chef with a strong combination of culinary experience that covers almost every

facet of the culinary industry, including personal chef, restaurants, hotels and catering and a diverse menu preparation

background. I have solid expertise in menu planning, handling inventory, operating kitchen equipment, budgeting and

food cost analysis. As a personal chef I acquired knowledge of varied cuisine styles, nutritional needs as requested by my

clients.

AREAS OF EXPERTISE; Menu Planning, Customer Service, Kitchen Management, Special Events and Catering, Meal

Preparation, Weddings, Banquets, Inventory Control, Purchasing

CORE COMPETENCIES;

Highly skilled in creating pleasing menus, resolving various issues in a timely manner, while maintaining high

standards of cleanliness and sanitation.

Proven ability to effectively multi-task as well as stay on task and concentrate with constant interruptions.

Solid expertise in Culinary Arts trends as menu planning, food preparation, event planning and inventory

purchasing.

EDUCATION:

Johnson & Wales University, North Miami, FL Associates

Degree: Culinary Arts Degree 2010

PROFESSIONAL EXPERIENCE:

Turnberry Isle Resort and Club 2012-2013, Aventura, FL

Line Cook

Responsibilities includes preparing all items needed for service, cooking on the line, stocking the line, prepping for the

line, proper sanitation, maintaining temperatures, accuracy, presentation and timely batch cooking.

Aramark 2009–2011 Miami FL

Prep Cook

Duties included but were not limited to cutting and peeling vegetables and weighing and mixing ingredients, garnishing

and dressing of dishes. Inspect food preparation and serving areas, cleaning workstation and/or whole kitchen, arranging

utensils, seasoned and cook food according to recipes. Followed directions with respect to preparation of meals

Chef Ebony’s Personal Chef Service 2012 Hutchinson Island, FL

Personal Chef and Caterer for Wedding Reception for 30 guests. Duties included menu planning, meal preparation,

shopping for all supplies needed.

2011–Present, Broward, FL

Personal Chef for a high profile engineer and realtor family. Planned and executed family gatherings and holiday meals

for 35 guests. Duties included menu planning, meal preparation, shopping for all supplies needed.

Chefs Wayne Bryan, Ian Mcswan, Kerrick Smith 2008–2012 Miami, FL

Sous Chef

Assisted Chefs with setup and meal preparation for special events, as well as ensuring food safety, cleanup and sanitation.

Sea Fair $40M purpose built yacht serves as an Art gallery event 01/15/13 – 01/21/13

Head Chef

6 day event for 2,000 guests per day. Duties were menu planning, shopping for ingredients, preparing menu, cooking and

supervising and scheduling the kitchen and my staff.

REFERENCES AVAILABLE UPON REQUEST

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