Professional Chef with many years experience
Resume:
HARALD HORNER
*********@*******.***
**** * **** ***. *****, MO. 65401
EMPLOYMENT HISTORY
MARCH 15, UNEMPLOYED DUE TO COVID19. UNIVERSITY CLOSED ALL CATERING
**** ******* ********. I will relocate for new culinary management position with
relocation package negotiated as part of new employment.
March 2020 – Employed at Missouri S & T Chartwell Dining Operation, operated by
April 2022 Compass Group USA. Duties include assisting Executive Chef with catering and
banquet operations, preparing all hot and cold food production for catering at the
University of Missouri S&T. Assisted with all food outlet production when executive chef
asked for my assistance in preparing dinner menu for main cafeteria for students and staff.
2017 Citimortgage – Corporate Dining O’Fallon, MO – assigned as a contract chef
assisting Executive Chef with breakfast and lunch meal preparation (hot and cold) for
Citimortgage staff, involving multiple food outlets in corporate dining cafeteria.
(Was employed as contract worker by FirstClass Workforce assigned to Citimortgage)
This foodservice facility was operated by Aramark.
2016 Boing Leadership Center – Corporate Dining St. Louis, MO.
Worked as a temporary chef assisting Executive Chef and Sous Chef with corporate
dining dinner service (hot and cold food) for their VIP Restaurant at Boeing Leadership
Center. This account was operated by Aramark as well. My contract was operated
by FirstClass Workforce)
2010-2015 Took time off due to health issues (broken ankle surgery and heart surgery.
2000-2009 Operated my own company and built a company from the ground up. Managed and
Supervised a staff of 11 sales agents.
1998-2000 Joined REMAX Real Estate (Broker Officer at REMAX Properties West
Earned Top 5 in Sales from the company.
1992-1998 Left the Culinary / Hospitality Industry and started a new career in real estate with
Century 21 Real Estate, obtained my Missouri real estate sales license and broker
License.
Earned the Centurion Award while working in sales
1989 Restaurant Chef at Adams Mark Hotel St. Louis, MO. (Now a Hyatt)
1988 Executive Sous Chef at Crystal Terrace Restaurant on board the Admiral St. Louis,
MO. Prepared a variety of food for different banquets and for restaurant outlets. Supervised kitchen staff. Created various menus.
1985 - 1988 Underwent culinary apprenticeship at Hotel Schwarzer Baer in Schwabach
Germany during my free time
1988 Obtained my Food Service Sanitation certificate from St Louis Community
College after leaving Germany. (Current on Missouri Food Service Sanitation)
1984-1988 Served in US Army stationed at Ft. Hood, Texas, Ft. Hunter- Liggett, California
And in Schwabach, Germany from 1985-1988.
1988 Received Honorable Discharge from military.
I attended college at St. Louis Community College focusing on Hospitality
Restaurant Management, took a number of courses at Univ. of Missouri – St.
Louis campus focusing on Business
EDUCATION
1984 Graduated High School
1984 Summer Enlisted in US Army for college fund, obtained a US Govt. Top Secret
Clearance for my job specialty in US Army
1984 Summer – March 1988 Served in US Army
1985 Attended Central Texas College on campus at Ft. Hood Texas (Summer 1985)
1985-1988 Culinary Arts Apprenticeship at Hotel Schwarzer Baer – Schwabach
Germany in my spare time while serving on active duty in Germany in
US Army.
1988 March Honorably discharged from US Army
1988-1990 Attended St. Louis Community College (Hospitality Restaurant
Management Program) and UMSL business related courses
Courses included:
Applied Foodservice Sanitation
Bar and Beverage Management
Legal Aspects of Foodservice Management
Design and Layout of Foodservice Facilities
Foodservice and Hospitality Management
Food Beverage and Labor Cost Control
Supervision in Hospitality Industry
Supervising
Business Management (UMSL)
Accounting (UMSL)
Understanding Business (UMSL)
Professional Cooking
Professional Chef (Menu Planning)
Pastry and Baking
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