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Executive Chef

Location:
Brampton, Ontario, Canada
Salary:
65.000 to 85.00
Posted:
October 01, 2016

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PASMORE WHITE

* ****** ****

Brampton, Ontario L7A 3T2

647 *** ****

acwu9c@r.postjobfree.com

Dear: Sir/Madam

It is with great interest that I am applying for a position with your company

wherein I can utilize my skills as a professional chef with extensive

experience.

My diverse background offers experience in all areas in Kitchen

Management, Food & Nutrition. I have the ability to provide excellent service,

time management & prioritizing while under pressure individually or as a

team.

Throughout my career I have demonstrated for my employers an exceptional

facility for meeting organizational objectives and demands and I am confident

that my skills and ability can be utilized effectively.

Enclosed is my resume stating my qualifications, which I am quite sure will

allow me to do a complete and satisfactory job for your company.

Thank you for your time, consideration and I look forward to hearing from you

or someone within your organization.

Sincerely,

Pasmore White

Encl: Resume

PASMORE WHITE

9 Savita Road

Brampton, Ontario

(647)***-****

L7A-3T2

Email: acwu9c@r.postjobfree.com

HIGHLIGHT OF ACCOMPLISHMENT

Highly motivated, hardworking individual, interested in providing a high level of customer service

and quality work

Adapt quickly and eager to learn any programs or procedures that may serve to enhance

company growth potential

Capable of working independently yet equally well as part of a team

Ability to work well under pressure, prioritize objectives and meet deadlines

Willing to learn and develop new skills

Enjoy working with people as a productive team player

Interact well with others at all levels, a definite people person with a talent for winning the trust,

confidence and patronage of clientele

Responsible and organized, good communication and interpersonal skills

Provide accurate and comprehensive feedback relating to customer inquires

PROFESSIONAL EXPERIENCE

Executive Chef

Mexicali Rosas

2007 2015

• Pro actively plan and develop new Menu items

Execute strategic training techniques, resulting in a solid team environment

Preparation of the day’s ‘Special’

Ordering cooking and kitchen supplies

General administrative duties: inventory control, preparing payroll information (hr/wk),

weekly scheduling of duty roster, cleaning e.c.t

Bucatini

Sous Chef (Part time)

Italian Restaurant

2012 2013

Prepare the day’s ‘Special’ and other menu items

Assist in menu planning

Ordering supplies

Daily inventory of dry products, meat and alcohol

Train Co workers the techniques of ‘storage control’: store raw and cooked products

Sous Chef: GB Catering at H.O.C. Camp (Part time)

2009 2011

Prepare high quality, nutritious meals such as breakfast, lunch, dinner and snacks for 380

including staff

Special menu plans such as glutton and lactose free meals

Manage Kitchen Staff of 9, in food preparation

Prepare and send food orders to visitors and special campers

Manage inventory

Supervise dining room activities

Group Executive Chef

Compass

2004 2007

Planned menu and roster schedule; cooked; controlled inventory; ordered supplies

Suggested & developed new menu items that were successful

EDUCATION

Royal Canadian Institute of Travel & Tourism 2001 2002

Certificate in kitchen Management

Liaison College

Diploma in Culinary Art

1998

Kaloon (Hong kong): Exchange Pro

Received instruction on Asian Culinary Art

Taught Western Culinary Art

Feb May 2008



Contact this candidate