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Executive Chef Manager

Fort Lauderdale, Florida, United States
11 or 15 or 14
March 01, 2018

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***-** ***** ******, *******, NY 11434



Experienced, professional and organized Range, Line, Prep, Grill, Broil Cook, and Butcher with valid Food Handler Certification, seeking a dynamic position with room for advancement. EDUCATION:

Western Suffolk BOCES; Dix Hills, NY

*Regional American Cuisine Certificate; 2007 * Healthy Gourmet Cooking Certificate; 2007

*Cakes, Tortes & Tarts Certificate; 2007 * Basic Bred Making Certificate; 2007 Artisan Baking Center/Consortium for Worker Education; NY, NY

*Catering & Gourmet Cooking Certificate; 1999


The Crescent Beach Club, Bayville, NY

Cook; 7/15 – 12/15

*Prepared food for guests, cutting meats & fish.

Lamed Vav Restaurant, Great Neck, NY

Prep Cook & Meat Cutting; 1/15 – 2/15

*Prepared food for guests, cutting meats & fish.

Prestige Catering Company; Queens Village, NY

Prep Cook; 4/08 – Present

* Prepared food for guests and maintained cleanliness of working area. Norwegian Cruise Lines, Miami, FL

Breakfast Cook; 05/99 – 05/00

* Prepared food for guests as well as maintained cleanliness of working area. Negril Cardon Hotel, Negril, Jamaica

Supervising Chef, 1992 – 1996

* Supervised staff of 9 employees; ordered all food items to be prepared; maintained supplies and inventory Inspected supplies, equipment and work areas to ensure efficient service; prepared stocks, soups and meats. Café Laguna Restaurant; Negril, Jamaica

Range Cook, 1990 – 1996

* Prepared stews, soups, burgers, sauces, fruit salads, seafood salads, etc.; cleaned and maintained work areas, Equipment and utensils; received, issued and ordered inventory of supplies. Kenilworth Heart Academy, Sandy Bay, Jamaica

Cook; 1988 – 1990

* Prepared a wide range of meals for staff and students. References available upon request.

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