Chef De Cuisine
Resume:
Richard Nelson
PO box ****, Talkeetna, Alaska ***76
***********@*******.***
Chef De Cuisine
Specializing in French and Continental Fine-Dining Cuisine
Dynamic, Results-Oriented, and Team-Spirited
Overview
More than five years of professional cooking and two and a half kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Consistently maintain 5* best restaurant in Utah.
Areas of Expertise
Executive Sous-Chef experience with high quality fast paced dining.
Trained by Paul Fabiano, Clement Gelas, and Shane Baird.
Training in Butchery and Menu Development
Successful catering experience (1,200+ people)
Maximizing kitchen productivity and staff performance
Professional Experience
Wildflower Cafe
2014 - Present
Chef De Cuisine
Chef De Cuisine controlling food cost and special development.
Hire, train, and instruct servers and cooks.
Plan menu, assure quality control, and minimize waste.
Kitchen Creativity with specials and Soups.
J&G Grill 5* Best restaurant in Utah
2013 - 2014
Cook II
Ran fish station and hot apps for 400+ covers a night.
Ran Back line supervising three to four other cooks.
Exhibition Kitchen Always needed to be presentable and not stressed.
Deer valley Silver Lake Lodge
2010-2011
Assistant Sous
Managed 8 people and oversaw production of high-volume establishment for this $9 million.
Made sure orders were kept up for business levels based on counts.
Waldorf Astoria Park City, Utah 2011-1013
Lead Cook
Ran Entrée station for multi-million dollar ski resort.
Consistent menu changes monthly, Prep for menu changes upon a minutes notice.
Trained and oversaw 4 line cooks and 3 dishwashers. Quality control and waste management.
References & Supporting Documentation Furnished Upon Request
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