Chef / Bartender

****.*****@*****.*** 951-***-****

YN

OBJECTIVE

Seeking opportunity where

I may utilize my culinary

knowledge and leadership

experience in an

environment that will be

challenging and rewarding

with prospect for growth.

SKILLS

Effectively run a team

of 10-12 in fast paced

environment

Superior customer

service and

anticipation of others

needs

Efficiently open and

close any work station

Excellent knowledge

of spirits and wine

Superb execution and

presentation of

cuisine and beverage

Immaculate

workstation

SAGE EVARD

CHEF BARTENDER

MUSICIAN TECH

EXPERIENCE

BARTENDER / COOK / SERVER - PARTYSTAFF 8/2017 – NOW Drive to event location and Bartend, serve, or cook for special events and or business banquets for up to 200 ppl. JR. SOUS • COYOTE HILL GOLF CLUB • 12/2017 – 4/2018 Lead a team of 4-5 in the preparation of appetizers, aperitif, main entrée, and desert for banquets and weddings up to 200 people

LEAD LINE COOK • HILTON DOUBLETREE• 8/2015 – 11/2017 Assist Chef in maintaining inventory, ordering, stocking, scheduling. Lead and expedite a 5-man line. Create an original weekly special for Team Members. Assist in adjusting pricing of menu items. Also, assisted FOH as bartender, food runner, server, bus boy, and room service. SOUS CHEF • MANHATTAN STEAK N SEAFOOD • 10/2012 – 8/2015 Create an original daily special with correct pricing. Soup de Jour. Handle banquets for parties up to 150 ppl. Revise, refine, and tune menu items. Host wine and food pairings, and whiskey tastings. Lead a 6-man line.

LEAD SERVICE ATTENDANT • CHEF • SOUS CHEF - AMTRAK 4/2012- 10/2015 – Stock and maintain inventory of the Bar Car. Handle and log all sales of the Bar Car. Provide great customer service to the patrons of AMTRAK.

****.*****@*****.*** 951-***-****

MORENO VALLEY CITY COLLEGE – 10/2009-4/2012

IMC TECH.

12-member team responsible for the installation,

maintenance, repair, and troubleshooting of instructional media (Projectors, T/V, Speakers, Camera, Audio Mixer, etc.) Responsible for editing audio/video recording special events. Served as ‘on call’ tech to assist instructors whenever troubles occurred. Proficient use in Microsoft Word and Excel and PowerPoint.

EDUCATION

NUVEIW BRIDGE EARLY COLLEGE H.S. – 06/2009 - DIPLOMA CULINARY DIPLOMA •12/2011 • RIVERSIDE CITY COLLEGE 3.4 GPA – Gold in Cold Food Competition – Silver in Hot Food Competition

BARTENDERS CERTIFICATE • 3/2014 • SO.CAL. BARTENDING SCHOOL Completed with 100% on Final Exam

REFERENCES

BRIAN RADFORD (CHEF @ HILTON DT) 916-***-****

BRIAN PHAM (FOH SUPERVISOR @ HILTON) 858-***-****

CARLOS ESCOBAR (COWORKER @ HILTON) 213-***-****

****.*****@*****.*** 951-***-****

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