Service Manager

**** *. ****** **. *** ** Missoula, MT ***** 503-***-**** **********@*****.***

Tyler Osborne

Objective

Seeking position in food service industry where I can build upon my existing knowledge and skills.

Education

Le Cordon Bleu College of Culinary Arts Portland, OR

2012 – 2012 Patisserie & Baking Certificate November 2012

2009 – 2010 Associate Degree in Culinary Arts September 2010 with High Honors

Experience

Sep 2015 – Sept 2017 Hilton Garden Inn/Blue Canyon Missoula, MT

Sous Chef

●Responsible for overseeing line production and coaching fellow line cooks during chef’s absence

●Assist executive chef in menu planning and creating weekly features

●Aiding in the execution of various banquets of up to 800 people

●Performing with ease and efficiency on all stations under significant pressure during busy dinner service

●Responsible for managing daily prep tasks and helping with ordering, cost control, and inventory

May 2014 - Jan 2016 Red Bird Restaurant & Wine Bar Missoula, MT

Grill Cook/Garde Manger

●Responsible for own daily prep in extreme scratch kitchen before working dinner service

●Making of bread, condiments, sauces, starches, vegetables, fabrication of all proteins for station

●Preparation of various components and sauces for cold appetizers, salads, and desserts before dinner service

●Actively participating in working as a team in very demanding, yet fun work environment

Mar 2013 – May 2015 Biga Pizza Missoula, MT

Line/Prep Cook

●Assisting with the cooking and finishing of pizzas whenever possible

●Making of salads and appetizer plates and also large platters for catering

●Fully responsible for all daily prep tasks needed for entire restaurant

Mar 2013 – May 2014 Top Hat Lounge Missoula, MT

Line Cook

●Simultaneously doing prep and working the line in busy rapid fire kitchen

●Constantly being alert to foresee ways to help coworkers for smooth service

●Helping with the making of small tapas plates in multiple stations nightly

Aug 2010 – May 2012 Bon Appetit, Lewis and Clark College Portland, OR

Banquet Cook

●Prepare a variety of scratch foods each day for 700+ students – brunch, lunch and dinner

●Extensive experience with vegan, vegetarian and allergen free recipes

●Assist with catering events – banquets, buffets, hors d’oeuvres for up to 200 guests

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