San Jose, CA
email@example.com - 510-***-****
Authorized to work in the US for any employer
Executive Sous Chef
Imagine Culinary Group - Palo Alto, CA - June 2016 to Present Oversee kitchen staff; managing staff schedule.
Ensuring that the highest quality of food is being met on a daily basis. Managing budgets and food costs.
Assisting with menu development on a weekmy basis. Reporting to head chef regarding menu changes, equipment failures, and staff issues. Line Cook
Alexander's Steakhouse - Cupertino, CA - March 2015 to May 2016 Responsibilities include breaking down proteins.
Setting up mise en place for lunch and dinner service. Expediting orders for garde manger station.
Making sure production pars are being met on a daily basis. Cook
Bourbon Steak & Pub - Santa Clara, CA - August 2014 to February 2015 Responsibilities
Set up miss en place for garde manger, plating, hot line stations. Prepare ingredients prior to service. Trained on all stations.
Knife skills, grill & temperature skills, time management skills EDUCATION
AS in Culinary Arts and Hospitality
City College of San Francisco - San Francisco, CA
2011 to 2014
ServSafe Food Protection Manager
May 2017 to May 2022