Soub chef

CARLOS GARCES

*** ********, ******* *** ******, 07002

MOBILE 201-***-**** EMAIL ************@*******.***

OBJECTIVES To provide an exellent experience for your guest, working hard

to make your establishment more efficient and productive .

EXPERIENCE

• THE CHANDELIER CATERING 1075 broadway,bayonne new jersey

banquet manager Victor Garcia 201-***-****

• 2 years as line cook for THE POINTHE RESTAURANT 2 chapel avenue

jersey city, new jersey . Owner John Nicaretta 201-***-****

• 4 years at C SIDE RESTAURANT harborside financial center plaza 5

corporate president Anthony Kaszuba 201-***-****

• 2 years sous chef on CAFE BELLO 1044 ave C Bayonne new jersey

chef executive Juan Mercedez 201-***-****

• 3 years sous chef at RESTAURANT MARKETING ASSOCIATION .

919 3rd ave NY 23rd floor Michael Giordano

QUALIFICATIONS

Exellent awareness of quality assurance and safety, over 50 hours of food quality and

and kitchen safety .

Good kitchen managment skills, self awarness of and sense of urgency

Bilingual

Financial and inventory skills

Experience with creating and updating menus

Food presentation skills .

SEARCHING FOR AN OPPORTUNITY TO WORK IN A WELL REPUTED ESTABLISHMENT WHERE I CAN SHOW MY SKILLS AND

HOPEFULLY TO BE TAKEN SERIOUS AND FURTHER MY CAREER IN THE FOOD BUSINESS.

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