Chef

William Girard

Chef

Orlando, FL *****

***********@*****.*** - 561-***-****

I am a very responsible, organized, and goal oriented individual who would be a true asset to your company. I am a seven year veteran of the Navy and Army. A competent Culinary Professional with extensive experience in cooking wide varieties of food. I am very enthusiastic to get the position in a restaurant where I can utilize my culinary skills. Manager's ServSafe certified.

Willing to relocate: Anywhere

Authorized to work in the US for any employer

WORK EXPERIENCE

Executive Chef

TownHouse Restaurant - Oviedo, FL - October 2015 to Present Responsibilities

Manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.

• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards Sous Chef/Kitchen Manager

The Inlet Beach Bar and Grill - Fort Pierce, FL - January 2015 to October 2015 Manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.

• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards Executive Chef

Silver Platter Entrees - Port Saint Lucie, FL - May 2014 to January 2015 Responsibilities

Manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.

• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. Sous Chef

Isles of Vero Beach - Vero Beach, FL - September 2013 to May 2014 Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.

• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. Line Cook/Server/Bartender

The Club at Pointe West - Vero Beach, FL - May 2013 to March 2014 Highly skilled in preparing, seasoning, and cooking an extensive range of foods, including

• soups, salads, entrees, and desserts

• Hands-on experience in garnishing, arranging, and serving food

• Knowledge of food safety and handling procedures

• Able to work in a team environment and take direction

• Self-motivated and organized

• Exceptional problem solving abilities

Banquet Cook

Ibis Country Club - Palm Beach Gardens, FL - January 2013 to May 2013 Highly skilled in preparing an extensive range of foods, including soups, salads, entrees, and desserts

• Hands-on experience in garnishing, arranging, and serving food

• Knowledge of food safety and handling procedures

• Able to work in a team environment and take direction Aviation Operations Specialist

US ARMY - Killeen, TX - March 2009 to August 2011

Secret security clearance

• Maintains current file on aircraft flying regulations and navigation information, such as • Army, Department of Defense and Federal Aviation Administration regulations,

• Department of Defense flight information publications and aeronautical charts. Safeguards classified material.

• Supervises and instructs subordinates in proper work techniques and procedures

• Reviews, consolidates, and prepares technical reports

• Supervises receipt and transfer of classified material Lead Line Technician Supervisor

Signature Flight Support - West Palm Beach, FL - July 2004 to February 2009 FL

Signature Flight Support

• Responsible for supervising 10-15 personnel per shift, also responsible for directing, fueling, towing, and assisting with passengers and crew.

• Supervising daily shift operations

• Address complaint and resolve problems.

EDUCATION

A.S. in Culinary Arts

Florida Culinary Institute - West Palm Beach, FL

January 2006 to May 2008

MILITARY SERVICE

Service Country: US

Branch: US Navy

Rank: E4

July 1999 to July 2003

Also US Army from Mar 2009 - Aug 2011.

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