Manager Staff

Rick Schisser

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

Coinjock, NC 27923

*** – 256 - 1602

Objective:

To obtain a position as a Sous Chef or Kitchen Manager utilizing creativity, experience, and technical skills, to further myself in the culinary field. Eager to join a growing company, with a growing future. Serv Safe Certified.

Qualifications:

Knowledge in working with multiple cuisines. Able to manage a high volume kitchen, train staff, prepare food, and maintain a profitable food cost while keeping compliance in order to meet company goal and customers’ needs.

Accomplishments:

Received American Culinary Federation Chef De Cuisine Certification on 01-10-05.

N.A.C.U.F.S. National Silver Medal Winner in New Orleans in 07-15-05.

N.A.C.U.F.S. Regional Silver Medal Winner In North Carolina in 02-07-05

Education:

The Art Institute of Houston (January 2000- December 2001)

Associate of Applied Science Degree in Culinary Arts

Affiliated with southern Association of Colleges and Schools

Accredited to A.C.F.

San Jacinto Junior College (August -1976- May 1978)

Experience:

Ramada Plaza Hotel (June 28,2009 to Present) 252-***-****

Am kitchen manager –

Sous Chef. Duties include taking care of customers, needs, preparing food for banquets and special occasions. Also demonstrates sanitation standards to ensure food quality to be at its best.

Croakers Bar and Grill (April 06-08 to June 08-09)

Head Chef-

Established menu for the restaurant, hired and trained staff. Prepared Entrees for lunch and dinner and Ordered food from several vendors to meet restaurant requirements.

Duck Woods Country Club (November 30, 06 to February 20, 08-252-***-****

Sous Chef, Head Chef-

Duties include maintaining food and labor budgets, coordinating and scheduling of numerous banquets of all sizes while increasing sanitation standards. Able to cost out and develop menus for different occasions and also able to increase business by 33% in 2007. I also maintained an excellent rapport with members and quest.

Rice University (August 2000- October 2006) 713 -261 -8046

Managing Chef-

Duties include meeting sanitation standards, training staff members, meeting student needs, maintaining food and labor costs, revising menus and production for over five hundred meals per day.

The Briar Club (April 2003- August 2006 ) 713-***-****

Cook-

Employed as a part time assistant brunch and banquet cook.

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