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Jose hernandez's resume

Williamsburg, VA, 23188
September 24, 2008

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Jose Hernandez

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

Williamsburg VA, 23188

757-***-**** (mobile)


Objective Success

Work Experience

Present Employment

Pastry Cook / Sous Chef for Frank Lang

2007 - 2008 Shula’s Restaurant inside The Marriott Hotel located at 235 E Main Street Norfolk VA 23510

* Responsible of ensuring the kitchen functions efficiently and effectively, directly in charge of day to day production in the kitchen, also in charge of coordinating cooking so that all food is delivered by the wait staff to the customers in a timely fashion and so that everyone sitting at a table is served at the same time.

Chef / Pastry Cook

2007 - 2008 Radisson Hotel at Monticello Avenue in Downtown Norfolk

* Prepare plates and decorate them with a very unique, professional look and excellent taste / Prepare great pastries

Pastry Chef / Sous Chef for Chef Duane Copeland

2005 - 2006 Hilton Hotel at 31st Street in Lasking Road, Virginia Beach

* Responsible for preparing food using a variety of cooking techniques assuring and

maintaining the quality of the food the kitchen produces.

Sous Chef / Chef Assistant for Chef Walter Winstead

2001 - 2003 Courtyard Marriot Hotel at 37 Street in Ocean front, Virginia Beach

* Fast pace environment in multiple work areas, using my ability of working as a

multitask chef

Italian Food Chef / Chef Assistant for Chef Pasquale

1999 - 2001 Isle of Capri at Ocean front, 39 Street Holiday Inn Hotel in Virginia Beach

* Very good and Multitask environment / Supervising others in the proper receiving

Banquet Cook / Prep Cook

1996 - 1998 El Conquistador del Caribe Hotel in Fajardo Puerto Rico (WHYNDHAM) managed by Daniel Santiago

* Strong assignments, managing my skills,responsibly, providing assistance to customers and employees

Dishwasher / Customer Service Representative

1999 - 1996 Pancho Villa Restaurant in Caguas, Puerto Rico

* Very good and professional environment / Making sure the kitchen works within relevant hygiene, health and safety guidelines.


* 2007-2008 Basic computer literacy in MS Word and MS Excel at Williamsburg by Public Notary Ramos

* 2005 - 2006 Professional chef techniques Training / fancy designs and Pastry at Ocean front Virginia Beach by Pastry Chef Duane Copeland

* 1999 - 2001 Professional Italian Training techniques at Virginia beach by Italian Chef Pasquale

§ Chef Related Skills and Abilities

* Planning menus

* Dealing with suppliers

* Managing the budget

* Organizing staff

* Monitoring and maintaining the quality of the food the kitchen produces

* Making sure the kitchen works within relevant hygiene, health and safety guidelines.

* Responsible for preparing food using a variety of cooking techniques.

§ Chef Assistant Related Skills and Abilities

* Cook what is necessary for our customers / prepare plates and decorate them

with a very unique and professional look

* Great at pastries

* Responsible in punctuality, promptness, diplomacy, quiet energy and the ability

to anticipate / the cornerstones of any position

* Receive, store and organize professional, administrative and personal items for

the chef.

* Make daily market runs for the restaurant and/or chef as directed

* Perform sourcing, shopping, and/or gleaning for chef needs, personal or


* Set up chef’s daily working station

* Set up chef’s expediting station

* Ensure any and all utensils are at chef’s immediate disposal

* Ensure chef has any and all ingredients required

* Perform all necessary prep as required for chef’s multiple work areas

* Set up, manage and maintain chef’s schedules

* Supervise others in the proper receiving, stocking and storage of all restaurant


* Provide chef with product requisitions from all other departments

* Assist chef in placing all restaurant orders

* Provide ongoing cleaning, organizing, and sanitation of my station and all the

chef’s work areas as required

* Reports directly to the chef with interaction to other staff members only when


* Prepare, update and print daily menus as directed by chef

* Assist the chef in wine / food inventory

* Perform other duties as directed and assigned

* Well mannered attentive, energetic, cordial, and detail oriented,

* Have great communication skills English/Spanish (bi-Lingual)

* Take direction well without hesitation or response

* Able to work at a fast pace

* Quick learner

* Low key, loyal and diligent

* Possess excellent listening skills with precision, productivity, and follow through

* Great asset to any company

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