Executive Chef First Cook

Varise G. Waller

***-** ***** *****, ***. **B

Jamaica, NY 11434

Home Phone: 718-***-****

OBJECTIVE

To obtain a position with a company where my work performance will enhance me for personal growth.

WORK HISTORY

2006 – Present Lackman Culinary Services at St. John’s University

First Cook

Exhibition Station – design and run omelet bar, 18 different toppings

Assists Executive Chef in executing lunch menu consisting of entrees, soups, vegetables and starches and also catering

Execute all carving stations

Assists Executive Chef in weekly inventory

Experience in all aspects of the kitchen

2003 – 2006 Eurest Thompson Dining Services

First Cook

Working in corporate cafeteria as First Cook

Grill Work – Breakfast and lunch

Complete entrees according to the weekly menu; consisting of soups, starches, vegetable; and desserts

Assists chef on in-house inventory

2002 – 2003 Butel Inc. Culinary Professionals

Assistant Chef

Working in corporate cafeteria as assistant chef

Making complete dinners consisting of entrees, soups, vegetables, starches, etc.

Worked many Sodexho Marriott accounts with a fine dining atmosphere

Handled private parties and catering

2001 – 2001 Jekyll & Hyde Club

Sous Chef Kitchen Manger

Responsible for entire culinary department

Executed inventory on a weekly basis

Assisted Executive chef in monitoring labor and scheduling personnel

Oversaw the proper rotation of all food products

Ran daily reports consisting of labor, overtime alerts

Observed all food products on expeditor station making sure of there proper food specifications

1996 – 2001 Official All Star Café/ Planet Hollywood

Sous Chef

Managed culinary staff of over 70 people

Responsible for maintaining and controlling labor

Oversaw proper food specifications

Performed weekly food inventory

Purchased food for all catering events and special functions

Traveled and opened units located in Columbus, Ohio and was responsible for the execution of the entire menu

Trained entire culinary team

Scheduled personnel

Ensured proper procedures and productivity for the new unit

1993 – 1996 Crab House

Line Supervisor

Responsible for supervision of the AM and PM line cooks

Expedited food and administered proper training to all culinary staff

Assisted the Sous Chefs in the overall production of the line

Accountable for proper rotation of all products

EDUCATION Beach Channel High School

LICENSE Qualifying Certificate in Food Protection

The New York City Department of Health and Mental Hygiene

Contact this candidate