FRANK A. MINOR

**** ***** ***. ***. ***

Philadelphia, pa 19144

(215) ? 439 - 7359

acd7e1@r.postjobfree.com

OBJECTIVE:

To obtain a Chef position where I can make a difference in the lives of my staff and guests as

well as gain stability.

EDUCATION:

Art Institute of Philadelphia 04/2007 ? 07/2008

Enrolled in the Culinary Arts Bachelor?s Degree Program for Culinary Management.

Pemberton Twp. High School 09/1978 ? 06/1982

College Prep. Courses, Received High School Diploma

WORK EXPERIENCE

Parkhurst Dining Services, Philadelphia University 08/2010 ? Present Time

Executive Sous Chef

Duties consist of scheduling, interviewing, updating and creating menus, inventory, ordering,

monitoring cost, and safety coordinator. Training and delegating various duties to culinary staff

and front of the house staff.

Citizens Bank Pk./Lincoln Financial Fld. (Aramark) 04/2009 ? 07/2010

Concessions/Commissary Sous Chef/Kitchen Manager

Responsibilities include daily inventory, weekly ordering for sporting and catered events.

Ensuring proper staffing for multiple venues.

Little Palm Island Resort 10/2008 ? 04/2009

Lead Cook/Kitchen Supervisor

Responsible for training and issuing assignments to kitchen staff and culinary student interns on

a daily basis.

Mangrove Mamas Island Restaurant 07/2008 ? 10/2008

Active Executive Chef/Kitchen Manager

Duties were inventory, ordering, updating daily specials, creating soups and sauces from scratch,

scheduling and training.

REFERENCES UPON REQUEST

Internships while attending AI of Philadelphia

*Radnor Valley Country Club 02/2008 ? 07/2008

*Chestnut Hill Grill 10/2007 ? 02/2008

*Solaris Grill 06/2007 ? 10/2007

RELEVANT EXPERIENCE

Dempsters Bar/Grill 03/2006 ? 02/2007

Line Cook, Grill/Sautee?

Duties include, daily prep. Of all necessary food and equipment. Setup/display of appropriate

line assignment. Occasional inventory assigned on a rotational basis. Assisted with menu

planning, creation of recipes, and special event planning/prep.

McGuire AFB. Dining Facility/Fort Dix Army Inst. 03/2001 ? 03/2006

Contingency/Lead Cook

Independently prepared a variety of foods for regular and modified menus using different

methods of preparation.

Presented food that conformed to standards/visually appealing to guests.

Examined food items for quality and freshness.

Ensured Proper sanitation and safety procedures were being adhered to.

Maintained inventory control, food/labor costs.

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