DF David R. Ferguson

Madison, Indiana ***** 812-***-**** adtaal@r.postjobfree.com

PROFESSIONAL

SUMMARY

Seeking a position with a progressive organization where there are opportunities for growth based on performance

SKILLS Summary of Skills & Qualifications

Excellent verbal and written

communication skills

Accounting experience

Supervised up to 30 employees

Up-to-date computer skills; MS

Word; MS Excel; Internet

Strong inventory control and

documentation skills

Understand and can apply basic

accounting principles

Strong interpersonal skills

Capable of multi-tasking and

seeing a project

Through to completion

ServSafe Certification

WORK HISTORY SHIFT MANAGER 01/2010

Shooters Restaurant and Sports Bar Madison

Indiana Trained and supervised cooks, created employee schedules, responsible for preparation of all hot and cold food in the restaurant; responsible for inventory, ordering

COOK 01/2011 to CURRENT

Harrys' Stone Grill Madison, Indiana

Responsible for preparation of all hot and cold food in the restaurant, maintenance of safety and temperatures

COOK 01/2009 to 01/2010

West Shrimp House Madison, Indiana

Responsible for preparation of all hot and cold food in the restaurant, maintenance of safety and temperatures

EQUIPMENT OPERATOR 01/1989 to 01/2008

Indiana Kentucky Electric Corporation Madison, Indiana Trained and supervised up to 30 employees on operator crews, responsible for maintaining equipment throughout plant & coal yard; insured operation of boilers and other essential machinery; completed reports

OWNER/OPERATOR 01/1999 to 01/2001

Ferg's Mountain Air Madison, Indiana

Responsible for all aspects of a home-based sales business, prepared and maintained all accounting and tax records, reported client earnings, great amount of telephone communication

SUBSTITUTE TEACHER 01/1995 to 01/1997

Madison State Hospital Madison, Indiana

Followed established curriculum and IEP's for special needs students on a PRN basis

KITCHEN MANAGER/ COOK 01/1986 to 01/1989

Hillside Inn Madison, In.

Responsible for preparation of all hot and cold food in the restaurant, maintenance of safety and temperatures

Saucée, Grisanti Incorporated Louisville, Kentucky 01/1982 to 01/1984 I prepared food in 3 of their 3.5 and 4 star restaurants I helped open two new restaurants

Helped feed 2500 people fresh Norwegian Salmon fresh Pheasant And fresh Sea Scallops with Truffles.

EDUCATION Associates Degree Accounting 1994

Ivy Tech Community College, Madison, Indiana

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