Executive Chef Sous

Page *

WILLIAM ROSS

P.O. BOX *

Salida, Ca *****

916-***-**** cell

PROFESSIONAL HIGHLIGHTS

Strong cooking experience and expertise from on-the- job and Culinary Academy training

A unique mix of cooking experience including: traditional, banquet and specialty cooking projects

Proven supervisory skills, menu planning, purchasing and special event planning PROFESSIONAL COOKING EXPERIENCE

5/2013-12/2023 EXECUTIVE CHEF

Magnolia Southern Kitchen, Modesto, Ca

Instructing, Overseeing and Training different methods of Cooking Cooking for up to One Thousand People

Soups, Sauces, Stocks, Marinades and Baking from Scratch Customer service & Carving of Beef, Fish and Poultry 2/2010-2/2013 EXECUTIVE CHEF

Momo’s Bistro, Modesto, Ca

Creative, Seasonal Menu’s, influenced with Mediterranean, French & Creole Wine Dinners, Scratch Desserts, Banquets and Sit-Down Dinner’s Training of Staff, Ordering Fresh and Dry Ingredients, Inventory & Cost Control Scheduling of front and Back of the House

4/2006-12/2009 SOUS CHEF

Le Blanc’s Restaurant, Sacramento, Ca

Supervisor of upscale restaurant, in charge of five employees Cooking for banquets and special events

Working side by side with Executive Chef, overseeing and training of staff Seasonal menu, with emphasis on European Cuisine

2/2003-2/2006 CHEF DE CUISINE

Jackson Rancheria Casino, Hotel & Conference Center, Jackson Ca Overseen all Food Production in Casino

Delegating Areas of work and Production for 3 Sous Chefs Testing Recipes and tasting Foods for Better Quality & Presentation Cross training employees, menu planning & scheduling 4/2001-1/2003 SOUS CHEF

Hyatt Hotel, San Jose, Ca

Worked Banquet & Catering, on and off-site, also, production for all restaurants. Created Seasonal Menu’s, for different outlets in the Hotel. Trained and reviewed employees, based on their job performance. 3/1999-2/2001 BANQUET SOUS CHEF

Embassy Suites Hotel, Milpitas, Ca

Overseen banquet and kitchen staff, in the chef’s absence. Trained incoming employees and created daily specials. Managed purchasing of all banquet and restaurant’s food products 1/1997-1/1999 LEAD BANQUET COOK

Balentine’s Restaurant, Hilton Hotel, Fremont, Ca

Managed the pantry, hot line, and cooking for banquets. Controlled produce and dry goods inventory

Created several new desserts including the especially popular “ Balentine Cookie” Provided on-site training of cooks and staff to improve food quality & presentation 1/1993–12/1996 ASSISTANT CHEF

Clouds Restaurant, Moscone Center, San Francisco, Ca Planned and arranged menus for private, catered functions. Managed purchasing of all food products

Conceived of and implemented unique dinner menus

1/1990–11/1992 SAUTE COOK

Café De Orleans, Menlo Park, Ca

Cajun & Creole Lunch and Dinner Menu

Created a “Daily Special” concept that was proven to be highly successful. Evaluated & recommended changes to existing recipes, plus created new items 2/1987-12/1989 SAUTE COOK

Rue de Paris, Santa Clara, Ca

Cooking for banquet and special events, for up to 300 individuals Developed experience with emphasis on made from scratch items Worked Pantry, Banquet’s and moved up to Pan Sauté EDUCATION

Jan 1999 Ohlone College, Fremont, CA General Studies

August 1997 California Culinary Academy, San Francisco CA-AOS Degree CERTIFICATIONS

Alcohol Sales/Server Training, California State Department of Alcoholic Beverage Controls, 1996

Legal Aspects of Foodservice Management, 1996

Menu Management: Planning & Costs, 1996

Food & Beverage Cost Controls, 1996

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