RE: Sous Chef Applicant

The culinary experience, I've acquired, combined with my Associate Degree in Culinary Arts, food handlers’ certificate and managerial skills makes me an exceptional candidate . Along with my 5 year experience in a management position, I can contribute my expertise as a team player, through empowerment and team work. In managing people of all diversities and backgrounds, I am able to maintain excellent rapport. As an individual who is reliable and customer oriented, I look forward to the opportunity of meeting with you at your convenience. Sincerely,

Rumuna Hirmez

8108 N Elmore St Niles,

IL 60714

312-***-****

acx3ft@r.postjobfree.com

RUMUNA HIRMEZ

OBJECTIVE Aspiring to secure a Sous Chef position where my leadership skills can be an asset while managing current kitchen protocols and front house. To Guide the path to an administration of savings from food and labor cost while enhancing guest satisfaction.

SKILLS & ABILITIES Strong knowledge of food preparation and presentation methods, techniques and quality standards.

Perform accurately health and safety protocols.

Practice quality control techniques with ordering. Well versed in menu development techniques

Exceptional ability to lead, train staff –organize and coordinate daily duties.

Proficient with Addaco ordering system, Sysco ordering system, Open table reservation program and ADP payroll program. EXPERIENCE

HOLIDAY INN YORKDALE

TORONTO, CANADA 2014_2016

EXECUTIVE SOUS CHEF

Oversee Culinary Program of $5 million food and beverage Revenue Recipe development

Daily ordering and monthly inventory procedures.

maintaining a 28 % food cost through waste management and inventory control

Labor and Food Cost control( effective ordering & schedule management)

Involved in monthly Lock away meetings.

Menu development to include breakfast, lunch, dinner, banquets and special occasions

Monitoring the development of each kitchen member and providing the necessary tools for each individual success

Coordinate daily objectives and ensuring staff punctuality. THE OLD MILL INN AND SPA

TORONTO, CANADA 2008 –2014

RESTAURANT CHEF

Oversee service for the 4 diamond dining room, home smith bar and room service ( $7 million in F&B Revenue)

Menu development to include breakfast, lunch, dinner, bar and special occasions

Provide active input with banquets functions

Recipe development and Addaco implementation

Weekly ordering and monthly inventory procedures.

Helped maintain a 27 % food cost through waste management and inventory control

Labor and Food Cost control( effective ordering & schedule management)

Involved in daily meetings with dining room management. Mentoring, training and supporting kitchen team.

Assist to attain a top 10 standing on Trip Advisor for the hotel and a 4.0 food average on open table by focusing on food quality and customer service.

RESTAURANT SOUS CHEF

Implement opening and closing procedures

Active checks of produce before service for freshness and flavor Responsible for ensuring accurate compliance for food preparation and presentation. Ensure all final products leaving the kitchen are meet high standards

Use of Stock Labeling and Rotation System to ensure products are identifiable and used in the correct order

Lead by example by ensuring that kitchen premises are always presentable

Provide flexibility in filling shifts as required (working for breakfast, lunch and dinner shifts)

Active communication with Chef de Cuisine regarding all stock levels Regular maintenance of restaurant machinery

ME MY CHEF & I

TORONTO, CANADA 2011-2014

CATERING CHEF

Maintained high performance under pressure by organizing catering functions under a diverse range of environments utilizing limited resources and staff

Managed catering function for up to 1500 people

Further develop expertise on Italian cuisine

Preserved effective hygienic standards for each site STAGIARIE POSITIONS :

COMERC 24-Spain -Barcelona 2014

ATELIER -Ottawa - Canada 2014

PASTAGA- Montreal – Canada 2014

ACHIEVEMENTS:

TERROIR SYMPOSIUM - Volunteer 2016

HOLIDAY INN YORKDALE - Employee of the year 2015

CLUB DE AMIS- International Scholarship Winner 2014 EDUCATION

FOOD HANDLER CERTIFICATE- 2015

HUMBER COLLEGE – CULINARY APPRENTICESHIP CERTIFICATE – 2008 – 2010 WESTVIEW C.S.S. – HIGH SCHOOL DIPLOMA – 2003 – 2008 REFERENCES

Available Upon Request

Contact this candidate