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Food Service

Location:
Sarasota, FL, 34232
Posted:
October 10, 2018

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Resume:

SHEILA COX

**** ****** ***** ******, #***

941-***-****, cell

ac7cfc@r.postjobfree.com

professional summary

Head Chef with 25 years of experience cooking in multiple environments. Prior work as prep cook, line chef, and sous chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.

skills

● Beautiful and talented presentation of food

● Effective planner

● Extensive catering background

● Featured in White Rock Chamber "Critics' Picks" column

● Awarded "Best Caterer" by Peace Arch News, 6 years work history

Chef/owner Nov 2009 - Current

Sheila’s Bistro and Catering Ltd

Surrey, British Columbia

● Maintained/managed a skilled kitchen staff by properly coaching, counseling and disciplining employees.

● Maintained updated knowledge of local competition and restaurant industry trends.

● Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.

● Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

● Regularly interacted with guests to obtain feedback on product quality and service levels.

● Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

● Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

● Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

● Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.

● Comprehensive knowledge of food and catering trends Head Chef

Cielo's Tapas and Oyster Bar Aug 2006 - Sep 2008

White Rock, British Columbia

● Expertly managed 10 staff and maintained appropriate staffing levels throughout shifts.

● Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.

● Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

● Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

● Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.

● Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.

● Achieved and exceeded performance, budget and team goals. Head Chef

Aquabeach Restaurant Nov 2004 – May 2006

Grand Cayman, Cayman Island, BWI

● Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling,

● supervising, evaluating and enforcing discipline when necessary.

● Verified proper portion sizes and consistently attained high food quality standards.

● Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.

● Maintained updated knowledge of local competition and restaurant industry trends.

● Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.

● Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils,

● sanitation and safety issues.

* Instrumental in reopening the restaurant after a major hurricane.

* Rehiring and retraining all staff, as well as rebuilding a complete kitchen Education

Associate of Arts: Business Management

Florida State University

Tallahassee, Florida

additional information

Current with all local "Tips Certification" and "ServSafe" certificates References available upon request

Check out photos of some of my current work on our Facebook page or website Sheila's Bistro and Catering Ltd



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