***** **** *****, ******* *****, OH 44023
C: 216-***-**** firstname.lastname@example.org
I am a Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. I am a Motivated Chef offering over 30 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Beautiful presentation of food
Institutional and batch cooking
Extensive catering background
Strong attention to safe food handling procedures
Great Client Relationships
Proactive vs. Reactive
COMPASS GROUP, TREMCO
Chef / Manager Beachwood, Ohio October 1997 - Current Prepared breakfast and lunch for Tremco staff daily. Kept compliance records of Inventory, Food cost, Menus, Safety and Sanitation, Supervized staff on a daily basis. Was responsible for hireing and Coaching staff as well as making sure they were Trained in food service safety. I directly reported to the Facilities Manager, making sure we were providing the superior level of food presentation and freshness. ELAN CATERING
Executive Chef Cleveland, Ohio September 1993 - September 1997 Expertly managed 5-25 staff and maintained appropriate staffing levels throughout shifts. Comprehensive knowledge of food and catering trends Assisted customers in placing special orders for large-scale events such as weddings and birthday parties. Practiced safe food handling procedures at all times. Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. AVI
Chef / Manager Warren, Ohio June 1990 - October 1993 Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Regularly interacted with guests to obtain feedback on product quality and service levels. Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Z CONTEMPORARY QUISINE
Sous Chef Shaker Hieghts June 1986 - August 1990 Practiced safe food handling procedures at all times. Promptly reported any maintenance and repair issues to Executive Chef. Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes. EDUCATION
CULINARY ARTS Business
I am Serv Safe Certified, I have certificates in many areas : Cash handleing proceedures, Appreciating differences, Divercity training and Management training.