Chef Food

PAUL FARRELL

Ph: 802-***-****

***************@*****.***

PROFESSIONAL SUMMARY

Detail oriented and quality-focused culinary professional offering over 20 yrs of related success within the food and beverage industry. Composed and resourceful team player with experience working in high-end establishments. Thrives under high pressure, deadline-driven and fast-paced environments. CORE COMPETENCIES

Reliable Team Player Problem Resolution Safety Focused Ability to Multitask Inventory Management Attention to Detail Menu Development Expense Control Team Leadership

SKILLS

• Verify that food meets requirements for quality and quantity.

• Monitor sanitation practices to ensure that employees follow standards and regulations.

• Maintain a clean and sanitized workspace.

• Order or requisition food and other supplies needed to ensure efficient operation.

• Determine how food should be presented and create creative food displays.

• Instruct cooks and other workers in the preparation, cooking and garnishing of food.

• Operate large volume cooking equipment.

• Remain calm under high-pressure situations.

• Meet with customers to discuss menus for weddings, parties or banquets.

• Estimate cost of required supplies, plan and develop menus. WORK EXPERIENCE

Sous Chef Mulligan's Restaurant & Pub Manchester, VT 10/2018 - 12/2018 Sous Chef East Creek Catering Rutland, VT 04/2018 – 08/2018 Sous Chef The Foundry Killington, VT 11/2017 – 04/2018 Sous Chef Manchester Country Club Weston, VT 05/2017 – 10/2017 Sous Chef Green Mountain Inn at Fox Run Ludlow, VT 05/2016 – 09/2016 Cook Killington Grand Resort Killington, VT 11/2015 – 05/2015 Sous Chef Bryant House/Vermont Country Store Weston, VT 07/2014 – 09/2015 Chef Club Marketing Services Bentonville, AR 03/2008 - 06/2013 EDUCATION

Grand Island High School - Grand Island, NY – High School Diploma Food Management/ River Oaks Hotel & Resort – Grand Island High School

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