JOHN W. SKELTON,JR.

J

El Paso, TX

325-***-****

adnhhs@r.postjobfree.com

To gain employment with this company, and to have the opportunity to be part of a team atmosphere.To be given the chance to learn and succeed, and be the best employee I can. WORK EXPERIENCE

line cook, prep cook pantry chef.

02/1997 to 08/1999

A. sabella’s Italian Kitchen

2600 jefferson st San Francisco, CA

(02-199*-**-****) A. Sabella s Italian Kitchen. Prep cook: responsible for all prep items for all stations on the line all sauces production of soups ie.. All prep items for all stations. Pantry line cook: responsible for all appetizers desserts production and so forth. In addition to that learned all other stations including saute broiler and middle station. I was employed at this job for the duration of my studies until graduation in Aug. of 1999. pastry cook, Assistant Pastry Chef.

08/1999 to 10/2003

Harvey’s Resort & Casino

3100 Stateline Ave. Stateline, NV

[08-99-10-03] Harvey s Resort & Casino Lake Tahoe, CA Asst. Pastry Chef. Duties included but not limited to the following: maintain and organized inventory of the bakery. Help and plan all banquets. Plated desserts. Oversee the production of all bake shop duties. Bread, pastries, and all other aspects of the workings of the shop. Responsible for 4 night time employees. 8 restaurants wedding chapel and banquets.

Banquet chef.

09/2014 to 01/2017

Ranchland Hills Country Club

369 Fairground Ave. Midland, TX

responsible for all banquet parties, and organization of the line for dinner service. prep and serve all plated dinners.plan menu for parties and execute with minimal help. maintain cleanliness of all kitchen and prep areas, help wash dishes etc... do what ever was needed in the kitchen as we had limited staff at times. work along side Food and Beverage Director (John Urby) directly in the kitchen together we revamped the house menu. with new and exciting dishes utilizing existing ingredients.

SKILLS

completed my studies, earned a degree in baking and pastry arts, and title of working Sous Chef by the Western Schools of Arts & Sciences.

-

10+

years

EDUCATION

Treasure Island Culinary Institute

Associate

Culinary Arts

San Francisco, CA

02/1997 to 08/1999

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