WORK HISTORY

Creating seasonal menus every * months

Making schedule for BOH employees

Ordering and pricing for BOH

Training and interviewing of new staff

Supervising kitchen and BOH employees

Making schedule for BOH employees

Opening and closing of kitchen

Training of new employees

Supervision of line and prep

Knowledge of all stations

Prep and cleaning of stations

Training new line cooks

Reid's Cafe and Catering Co.

Head Chef

2016-2021

Responsible for:

Contact: Tina Houston, Owner

Phone: 828-***-****

Reid's Fine Foods

Sous Chef

2015-2016

Responsible for:

Contact: Lewis Donald, Executive Chef

Phone: 865-***-****

Fahrenheit Charlotte

Line Cook

2012-2015

Responsible for:

Contact: Dave Feimster, Executive Chef

Phone: 908-***-****

EDUCATIONAL BACKGROUND

Johnson & Wales University, Charlotte N.C.

Culinary Associates

Magna Cum Laude

2012-2014

ABOUT ME

I first became passionate about cooking

helping my father run a Long John Silvers

in my youth and later decided to pursue a

career in the culinary arts. I graduated

from Johnson & Wales University with a

Culinary Associates degree and went on

to work in catering and restaurants in

Charlotte and the high country of North

Carolina. Starting as a line cook and

working my way up to becoming a head

chef, I am always looking for new

challenges and inspiration.

SKILLS & PROFICIENCIES

Excel at multitasking

Strong work ethic and organizational skills

Passion for people and food

Knowledge in both the culinary and business

aspects of running a kitchen

Exeperience in creating menus and pricing

540-***-****

Dylan ado3cg@r.postjobfree.com

Carmichael

3212 Normandy Avenue

Fredericksburg, VA 22401

Contact this candidate