Management Professional Experience
Resume:
CARY WISNER
P.O.Box ****
Palm Desert, CA
****.******@*****.***
Skills and Qualifications
Excellent culinary skills including but not limited to, catering, batch cooking, private service, teaching, organization, purchasing, and budgeting, and creating seasonal healthy delicious deals and meals.
Strength in recipe development and menu planning for all dietary needs and preferences. Also event planning from inception to execution.
Oversee staff, scheduling, and time management
Strong work ethic, trustworthy, loyal, discreet and professional.
Stickler for immaculate work environment.
Professional Experience
4/2012-1/2016 Chef/Manager, Associate Dining Room, Bev Hills,CA The Montage Beverly Hills
Responsibilities included but not limited to:
1. Schedules
2. Menus
3. Recipe Development
4. Purchasing and maintaining par levels
5. Cooking
6. Staff issues, ex. Reviews and conflicts
7. P&L Critique and forecasting
1/2013-4/2013
Montage Leadership Training, lessons included in but not limited to. 1. Associate Coaching
2. Time Management
3. Diversity in the Workplace
4. Montage Values
5. Effectiveness in Management
On call catering work between full time positions
8/2007-6/2011 Private Chef, High Profile Media Family Las Vegas, NV
Maintained kitchen and pantry,
o purchasing and organization
o keeping kitchen clean and meticulous
All menu and recipe planning, researching recipes to adapt them to a healthier lifestyle
All baking, meal preparation, event planning, family gatherings and religious holidays.
Prepare seasonal healthy dishes and meals
On call catering work between full time positions
2/2006-12/2006 Executive Chef, Temple Beth Sholom Las Vegas, NV
.
Maintain kosher kitchens, meat and dairy.
Catering, up to 400 guests
Lunches for day school, enrollment of approx. 200
All purchasing and inventory control
Researching all food items for any issues of allergies with the students 8/2005-2/2006 Private Chef, High Profile Internet Family Las Vegas, NV
Maintain kitchen and pantry
All meal preparation, purchasing, organization, and clean up.
Recipe adaptation for healthier lifestyle and child friendly.
(this was a temporary position)
6/2005-current Owner/Executive Chef, Your Chef, personal/private chef services Las Vegas, NV
Los Angeles, CA
Menu planning, event planning
All food preparation
Purchasing, stocking, inventory control
Recipe development
In-home cooking lessons and meal preparation
1/2005-10/2005 Cook, JW Marriott Resort Las Vegas, NV
Externship from Le Cordon Bleu
Ceres Restaurant, breakfast buffet cook, display and presentation
EDR, preparation, storage, display and sanitation for employee dining room
Stock and inventory control
8/2003-10/2004 Cook, Whole Foods Market Las Vegas, NV
Prepared foods department
Preparation, storage, quality control of all food for prepared foods department
Proper temperature control, sanitation, and storage of all food items
Time management of batch cooking
Education/Training
Le Cordon Blue, Las Vegas NV
Associate of Occupational Science Degree
Art Institute Henderson, NV
Certificate of Hospitality Management, UNLV
College of Southern Nevada, Las Vegas, NV
o Proficient in Microsoft Office
o Accounting and Business
o Birchstreet
Affiliations
American Culinary Federation
Women Chefs and Restaurateurs
Contact this candidate