Sous Chef Food Service
Resume:
Frank Schifano
Weirton, WV *****
*********@*****.***
Authorized to work in the US for any employer
Work Experience
Executive Sous Chef
Hyatt regency airport - Pittsburgh, PA
May 2021 to Present
• Assist and supervisor a culinary and restaurant staff on a daily basis
• Maintain inventory of all kitchen items
• Complete orders for paragon Curtze and usfoods
• Maintain use records for all food items
• Complete schedule per the executive chef
• Attend all in house meetings and communication to in sure guest satisfaction Sous chef
Marcody’s bar and grill - Neville Island, PA
January 2021 to May 2021
Supervisor a staff 8+ on a daily basis
Make soups
Make sauce
Scratch made kitchen
Sous Chef
Marriott International, Inc. - Pittsburgh, PA
June 2014 to March 2020
Responsibilities
Manage a staff of 10 collage. Make soup and sauces on a daily basis. Check quality of food. Temperature logs, train interns for different countries from turkey, India and Jamaica, food logs and ordering produce. Accomplishments
I have implemented a pasta, lunch and dinner specials that improve the quality of the food and in sales. Skills Used
Leadership, reliable and demonstrate understanding in personal lives outside of work with staff. Kitchen Supervisor
Omni William Penn Hotel - Pittsburgh, PA
February 2005 to June 2014
Soups sauces daily composure check list/ walk threw supervise a staff of 20 union associates. Will go in more detail with resume
Education
AS in Culinary arts Baking and Pastry and food service management Westmoreland County Community College - Youngwood, PA 1996 to 1999
Skills
• Restaurant Experience
• Team Management
• Culinary Experience
• Kitchen Management Experience
• Banquet Experience
• Catering
• Food Preparation
• Supervising Experience
• Food Safety
• Cooking
• Time Management
• Food Production
• Kitchen experience
• Pricing
• POS
• Profit & Loss
Certifications and Licenses
ServSafe
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