Executive Chef
Resume:
PASMORE WHITE
Brampton, Ontario L7A 3T2
********@*******.***
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
L7A-3T2
Email: ********@*******.***
HIGHLIGHT OF ACCOMPLISHMENT
Highly motivated, hardworking individual, interested in providing a high level of customer service
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and quality work
Adapt quickly and eager to learn any programs or procedures that may serve to enhance
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company growth potential
Capable of working independently yet equally well as part of a team
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Ability to work well under pressure, prioritize objectives and meet deadlines
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Willing to learn and develop new skills
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Enjoy working with people as a productive team player
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Interact well with others at all levels, a definite people person with a talent for winning the trust,
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confidence and patronage of clientele
Responsible and organized, good communication and interpersonal skills
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Provide accurate and comprehensive feedback relating to customer inquires
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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
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Preparation of the day’s ‘Special’
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Ordering cooking and kitchen supplies
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General administrative duties: inventory control, preparing payroll information (hr/wk),
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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
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Assist in menu planning
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Ordering supplies
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Daily inventory of dry products, meat and alcohol
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Train Co workers the techniques of ‘storage control’: store raw and cooked products
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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
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including staff
Special menu plans such as glutton and lactose free meals
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Manage Kitchen Staff of 9, in food preparation
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Prepare and send food orders to visitors and special campers
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Manage inventory
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Supervise dining room activities
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Group Executive Chef
Compass
2004 2007
Planned menu and roster schedule; cooked; controlled inventory; ordered supplies
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Suggested & developed new menu items that were successful
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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
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