Objective

To obtain a management position in food and restaurant setting.

Experience

Executive Chef/ Sous Chef/ Supervisor/ Line cook Holiday Inn Amherst, NY 9-12-02 / present

nResponsible for ordering and maintaining food costs and inventory control and end of the month food numbers

nSupervision, hiring and scheduling of the back of house kitchen staff

nResponsible for food quality and consistency of all restaurant food

nResponsible for quality and timing of all food for all of the banquet functions from daily meetings to weddings and funeral breakfasts

nShared responsibility for new menu items and new daily specials for the restaurant and for banquets

nResponsible for NYS Health Inspections and daily kitchen cleanliness

Louie’s Pizza Buffalo, NY 1998-2003

nResponsible for daily prep, and setting up the stations for each shift

nResponsible for maintaining kitchen cleanliness

nResponsible for cash handling and reconciliation

Education

Erie Community College Buffalo, NY 1998-2001

Two years of general studies classes

Kenmore West High School, Kenmore, NY 1995-1998

Graduated with a Regents diploma

Skills

I am very self motivated with plenty to offer. I started at the Holiday Inn as a dishwasher and worked my way up through all kitchen departments to make the ultimate goal of Executive Chef. Any references that you may need will be available upon further request.