United Nations French

Ousmane N'Diaye

***** ********** ****

Ruskin FL 33573

Cell # 954-***-****

Email: ********@***.***

OBJECTIVE

To obtain a position as a chef, specializing in Italian, French and continental fine-dining cuisine.

EXPERIENCE

2007 – 2014 SEMINOLE INDIAN CASINO, Coconut Creek, FL.

• Sous-Chef serving Italian, French, and Continental cuisine, producing $100.000 in revenues.

• Train, and direct six cooks/ chefs.

• Plan menu, assure quality control, and minimize waste.

2004 -2006 UNITED NATIONS PLAZA HOTEL, New York, NY

• Supervised 28 cooks/ chefs.

• Managed back house operations.

• Performed commissary function (butcher, portion control) for this upscale establishment specializing in Italian and French cuisine.

1989 -1991 NEW-YORK METROPOLITAN OPERA, New York, NY

• Managed 15 people and oversaw production of high-volume establishment for this upscale restaurant specializing in French cuisine.

• Fast paced cooking to accommodate guest before starting show.

EDUCATION

Aug. 1989 NEW YORK RESTAURANT SCHOOL, New York, NY

• Certified in Culinary Arts

• A++ Certification

• High School Diploma

SPECIAL SKILLS

Languages: Read, write, and speak English and French; only speak little Spanish

Computer: Microsoft Word, Windows XP, Mac OS X, Internet

REFERENCES

References and supporting documentation furnished upon request.

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