Chef/ sous chef

ZACHERY L. ZIETLOW

***** ******* **** *** ****, San Antonio, TX 78249 210-***-**** acv79s@r.postjobfree.com

CUSTOMER SERVICE

Over 20 years customer service related experience

Hard worker, shows up early and leaves when the job is done

Currently in college seeking a bachelor's degree

Skilled with computers, Microsoft, and Apple

People person, good communication skills

Quick learner, will go the extra mile to excel in my field

EDUCATION

Ashford University, San Diego, CA

Bachelor of Arts in Health and Human Services

Present

Central Piedmont Community College, Charlotte, NC

Certificate in Culinary Arts

Sep 1994

PROFESSIONAL EXPERIENCE

Napa Flats, San Antonio, TX

Pastry Chef

Jan 2015 to Jun 2016

Worked as a pastry chef creating cakes small pastries while performing other hot side duties as well as Kitchen Manager prep. This included working the line during busy periods, butchering meat and creating soups. Opening the restaurant and getting it ready for service was also done quite often as well as coming up with new dishes and specials to serve. I had my name on the menu.

Saltgrass Steakhouse, San Antonio, TX

Server

Dec 2013 to Jan 2015

Worked as a lead server performing all duties related to the guest experience. Normally it was just taking orders and delivering food, making sure the guest had everything they needed. Sales were a big part of my earnings and good communication as well as having a flare with talking to customers is what it's all about. I frequently won sales contests and excelled at my job.

Puff N Stuff Catering, Orlando, FL

Chef De Cusine

Jan 2006 to Nov 2012

Managing and training employees and working with clients and creating recipes was the bulk of my job. It's an upper-end event based company that catering everything from weddings to the Republican National Convention. My job was to work with clients through menu tastings to refine and develop the food for their event. Through this, I trained employees on new recipes and techniques to get the job done. We could build a kitchen and event anywhere, and there was no telling how I might be involved if it was at the event itself or working with clients or both. It was fun a rewarding job.

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