Full Time High Volume chef, sous chef

Brian T. Foltz

**** ***** **. #* ***. UT. *****

adyjx1@r.postjobfree.com 801-***-****

Objective

To obtain full time employment as a cook in a dinning establishment

Skills summary

** ***** ***inary experience 9 years management experience

Catering and banquets fine dinning

High volume menu planning

Cost control multi-tasking

Computer literate people management

Experience

The Copper Onion 7-18 to 3-19

Prep cook

Cutting various item for use

Preparing sauces and recipies

Receiving deliveries

Rotation of all items

Coach mans dinner 12-17 to 6-18

Prep and line cook

Manning all line positions on others days off

Preparing menu items to order

Prepping soups garlic bread

Cutting meats fish and vegtables

Piper Down pub and grill 3-16 to 12-17

Line cook

High volume

Vegan food preparation

Rich’s Burgers and grub 4-15 to 3-16

Cook, lead cook, manager

Preparation of menu item for up to $1500 daily

Manage restaurant during non-peak hours

Training of new employees

Ordering of product and inventory

More references on request

Contact this candidate