Service Manager

Cory Harper

***A Village Drive East, North Brunswick, New Jersey 08902

T: 908-***-****, E: ****.*.******@*****.***

Objective I am a highly motivated person with a set vision of my future. I strive for success, and always accept a challenge. I

believe I would be a great asset to your restaurant.

Experience Pheasant’s Landing, Hillsborough, New Jersey – Head Chef (Apr 2014 Present)

• Prep for lunch, dinner, catering, banquets and special events.

• Execution of high volume lunch & dinner service as well as catering & banquets.

• Creation of weekly specials with unique sauces

• Cleaning, inspecting and portioning of all meats and seafood.

• Creating soups and sauces as well as input on seasonal menus. Plate design and presentation.

• Ordering and managing inventory; checking in all food and liquor deliveries.

• Food safety and quality control.

• Managing employees and distributing daily workload, ensuring high standards, quality and a smooth service.

Pheasant’s Landing, Hillsborough, New Jersey – Sous Chef (Jan 2011 Apr 2014)

• Prep for lunch, dinner, catering, banquets and special events.

• Execution of high volume lunch & dinner service as well as catering & banquets.

• Daily line cook; high level experience with grill, fryer, sauté and broil with a strong passion for sauté

• Cleaning, inspecting and portioning of all meats and seafood.

• Creating soups and sauces.

• Assist ordering and managing inventory, checking in food and liquor deliveries

• Food safety and quality control.

Salsarita’s, Fredericksburg, Virginia – Shift Manager (Aug 2008 – Dec 2010)

• Managing staff; schedules; payroll; daily finances and deposits; opening and closing the store.

• Hiring and training.

• Overall production for day.

• Ordering; inventory control; quality control.

• Bartending; liquor ordering and inventory.

Café Tirana, Manville, New Jersey– Executive Chef (Apr 2007– Jul 2008)

• Creation of all recipes; plate design; menu design; seasonal menus.

• Inventory; ordering; food prep.

• Managing and overseeing kitchen and kitchen staff.

Pheasant’s Landing, Hillsborough, New Jersey– Sauté Chef (Oct 2003– Feb 2007)

• Prep for dinner service and banquets

• Execute daily line service, banquets, and special events.

• High volume; fast paced environment.

Royce Brook Golf Club, Hillsborough, New Jersey– Line Cook/Head Lunch Chef (2002– 2003)

• Prep for lunch and dinner service

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• Execute breakfast before arrivals

• Execute daily lunch specials and service

• Carving stations; catering

• High yield recipes

• Time sensitive environment

Gourmet Awards/Tree of Life, New Jersey– Vendor/Department Manager (1998– 2002)

• Inventory control, product ordering and product placement

• Demographics

• Aesthetics

• Be ahead of trends

Jersey Jims, Hillsborough, New Jersey– Prep Chef/Late Night Cook (1996– 1998)

• Prep for dinner service

• Prep expo; food runner

• Cook late night bar menu

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