ALBERT MILES

Cape Coral FL ***** 239-***-**** ad3ipx@r.postjobfree.com

OBJECTIVE

I’m passionate about ensuring customers have a memorable experience after our interaction. SKILLS AND ABILITIES

French culinary trained Chef, Familiarity with P&L reports, People management, Empathetic Leader EXPERIENCE

University of Oregon – Eugene, Oregon 09.19 – 05.22

- Catering Chef

● Catering Chef for all nine of the private suites

● Ensured all guest orders were entered correctly by staff

● Meals were delivered to the proper suites in a timely manner

● Replenished appetizers and entrees as needed

- Private Chef

● Private chef for a group of sixty cooking three meals a day six days

● Accommodated all dietary restrictions and physical disabilities for the students Home Team BBQ – Aspen, Colorado 09.18 – 12.19

- Head Sous-Chef

● Led ordering, stocking, proper rotation of foods, and ensured food safety standard were met

● Managed a team of fifteen employees including daily tasks, training, and scheduling

● Created financial reports for management about the labor costs and P&L of the restaurant

● Incorporated fresh, local ingredients in seasonal menu changes quarterly Slice of Italy – Aspen, Colorado 12.14 – 09.18

- Line Cook Executive Chef

● Led ordering, stocking, proper rotation of foods, and ensured food safety standard were met

● Managed a team of ten employees including daily tasks, training, and scheduling

● Created financial reports for management about the labor costs and P&L of the restaurant

● Incorporated fresh, local ingredients in seasonal menu changes bi-annually EDUCATION

Michigan State University – East Lansing, Michigan 08.97 – 05.01 Bachelor’s in psychology – Minor in Sociology

Le Cordon Bleu – Scottsdale, AZ Marseilles, France 08.05 – 11.09 Bachelor’s in culinary arts and Restaurant Management