Reliable and competent individual with a positive attitude and proven experience cleaning and providing services. Sound knowledge of cleaning procedures, cleaning chemicals, cleaning equipment and safety standards, along with strong observation and customer service skills. Professional Experience

July 2012 - March 2021 Sous Chef NIH National Institute of Health Chef Job Responsibilities:

Chef Qualifications / Skills:

March 2018 - September

2021

Sous Chef Pleasantville Haven

Chef Job Responsibilities:

Chef Qualifications / Skills:

Education and Experience Requirements:

Education

September 1981 - May Associates Degree of Culinary Arts in Culinary Arts Culinary Institute of America, Washington DC DM

Darrin

McDuffie

Custodian

2275 1st Avenue

Marion, Iowa, 52302

ad4s29@r.postjobfree.com

202-***-****

Lead, mentor, and manage culinary team.

Develop and plan menus and daily specials.

Create prep lists for kitchen crew.

Manage food costing and inventory.

Maintain standards for food storage, rotation, quality, and appearance. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage, and work areas. Participate in interview process and selection of kitchen staff. Schedule staff and assist in human resources processes as needed. Demonstrated knowledge of culinary techniques and practices Understanding of menu and recipe development techniques Strong leadership abilities

Ongoing awareness of culinary trends

Understanding of health and sanitation laws

Excellent knife-handling skills

Applied wine and beverage knowledge

Basic computer skills and experience with Microsoft Office (Excel, Outlook) Lead, mentor, and manage culinary team.

Develop and plan menus and daily specials.

Create prep lists for kitchen crew.

Manage food costing and inventory.

Maintain standards for food storage, rotation, quality, and appearance. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage, and work areas. Participate in interview process and selection of kitchen staff. Schedule staff and assist in human resources processes as needed. Demonstrated knowledge of culinary techniques and practices Understanding of menu and recipe development techniques Strong leadership abilities

Ongoing awareness of culinary trends

Understanding of health and sanitation laws

Excellent knife-handling skills

Applied wine and beverage knowledge

Basic computer skills and experience with Microsoft Office (Excel, Outlook) Formal culinary training / culinary degree

3-5 years experience in high-volume kitchens

Previous kitchen management experience

ServSafe certification

1983 Chef Job Responsibilities:

Key Skills

Lead, mentor, and manage culinary team.

Develop and plan menus and daily specials.

Create prep lists for kitchen crew.

Manage food costing and inventory.

Maintain standards for food storage, rotation, quality, and appearance. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage, and work areas. Participate in interview process and selection of kitchen staff. Schedule staff and assist in human resources processes as needed. Communication, Customer service, Decision-making, Drive, Integrity, Leadership, Organization, Problem-solving, Teamwork, Time management, Punctual, and positive attitude.

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