Objective

To display and utilize my knowledge and skill in the hospitalitObjective

To display and utilize my knowledge and skill in the hospitality field and detail knowledge of high volume restaurants and catering set up, prep, production and the ability to perform tasks in a timely fashion.

Education

New York Restaurant School 8/97-9/99

Graduated with an Culinary arts Associates Degree

Experience

06/2012- 09/2016

Brewed to Serve

Sous Chef

• Responsible for the set-up and supervision of the kitchen

• Responsible for the hire of kitchen and steward staff

• Supervise all Banquet Functions

• Creating Daily Lunch and Dinner Specials

•Practicing and showing food handling skills with the staff both front and back of the house

•Doing a monthly inventory of food items

•Successful In executing and producing food items in a high volume environment.

•Helping the staff gain knowledge of food items and where they originated from

•Supervising Menu planning on a

6-8 monthly basis.

3/2005-6/2012

Justin's Restaurant and Bar

Sous Chef

• Responsible for the nightly supervision of the cook line/expo

•Creating Dinner specials for the evening

•Responsible for the consistency of food items being delivered to the guest

•Monitoring and checking in food items being delivered on a daily basis

•Responsible for Catering off-site and charity events

3/2000-3/2005

Compass Group

Line cook/Prep

•Responsible for the butchering of meat,poultry,seafood and vegetables for daily service

•Assisted The Chef with specials and Line Cooks with items needed to be prepped for their station.

• Responsible for station(s) that needed attending to whether lunch or dinner shift

2/1999-4/2001

Robbins Wolfe Eventeurs

Cook/Prep

• Responsible for prep of large catering events which ranged from 40-200 persons.

• Break down of items needed to be prepped for upcoming events

•Cooked off site at catering events to meet the standards of the guest at hand

• Organized cooler to where food items where placed in the right position for daily and upcoming events

Skills:

•Menu Planning

•Inventory, Cost Control

•Staff Supervision

•Food Sanitation Practices

•Restaurant POS•

•Serve Safe Certified

•Staff Scheduling

•Research And Development

References Upon Request

y field and detail knowledge of high volume restaurants and catering set up, prep, production and the ability to perform tasks in a timely fashion.

Education

New York Restaurant School 8/97-9/99

Graduated with an Culinary arts Associates Degree

Experience

06/2012- 09/2016

Brewed to Serve

Sous Chef

• Responsible for the set-up and supervision of the kitchen

• Responsible for the hire of kitchen and steward staff

• Supervise all Banquet Functions

• Creating Daily Lunch and Dinner Specials

•Practicing and showing food handling skills with the staff both front and back of the house

•Doing a monthly inventory of food items

•Successful In executing and producing food items in a high volume environment.

•Helping the staff gain knowledge of food items and where they originated from

•Supervising Menu planning on a

6-8 monthly basis.

3/2005-6/2012

Justin's Restaurant and Bar

Sous Chef

• Responsible for the nightly supervision of the cook line/expo

•Creating Dinner specials for the evening

•Responsible for the consistency of food items being delivered to the guest

•Monitoring and checking in food items being delivered on a daily basis

•Responsible for Catering off-site and charity events

3/2000-3/2005

Compass Group

Line cook/Prep

•Responsible for the butchering of meat,poultry,seafood and vegetables for daily service

•Assisted The Chef with specials and Line Cooks with items needed to be prepped for their station.

• Responsible for station(s) that needed attending to whether lunch or dinner shift

2/1999-4/2001

Robbins Wolfe Eventeurs

Cook/Prep

• Responsible for prep of large catering events which ranged from 40-200 persons.

• Break down of items needed to be prepped for upcoming events

•Cooked off site at catering events to meet the standards of the guest at hand

• Organized cooler to where food items where placed in the right position for daily and upcoming events

Skills:

•Menu Planning

•Inventory, Cost Control

•Staff Supervision

•Food Sanitation Practices

•Restaurant POS•

•Serve Safe Certified

•Staff Scheduling

•Research And Development

References Upon Request

Contact this candidate