CHEF / MANAGER

CARMEN J. ADDUCI

*** *. ****** ***., ***. ***A Oak Park, Illinois 60302

Dear Hiring Manager:

I am interested in exploring the possibility of joining your organization. Please find my resume enclosed; it will furnish you with information relative to my education, experience, and abilities. References and any additional information you require are available at your request.

As my resume indicates, I have extensive experience in Executive Chef/Food Production Manager. I am skilled in developing controls which keep expenses down and margins high. I am an excellent manager who is adept at motivating personnel to make their best efforts. I would like to apply my talents and skills to a position with your firm.

I can offer you the following qualifications:

• Excellent interpersonal and communicative skills in working with staff and vendors. • The ability to recognize potential problems, evaluate alternatives and implement positive solutions. • Exceptional organizational skills, combined with the ability to adapt to new challenges.

Realizing that this summary cannot fully communicate the benefits I can provide you, I would appreciate the opportunity to speak with you personally.

I thank you for your consideration and look forward to your reply.

Sincerely,

Carmen J. Adduci Enclosure CARMEN J. ADDUCI 515 N. Harlem Ave., Apt. P Oak Park, Illinois 60302 Telephone: 708-***-**** E-mail: ***.******@*********.***

PROFESSIONAL SUMMARY

PRODUCTION MANAGER.. DEPARTMENT MANAGER....

• A progressive career in the culinary retail profession achieving consistent growth in supervision/management.

• Comprehensive background in kitchen operations with hands-on training: Pre–Opening Planning, Scheduling, Purchasing, Inventory Control, Cost Controls, Maintenance & Sanitation, Product Quality Control, Menu Creation, Computer Literate.

• Successful leadership qualities in supervising staff: hiring, training, scheduling, motivation, evaluation.

• Constant awareness of presenting an appealing image to the public in facility appearance and product presentation ... A service-conscious professional with tact, diplomacy, and initiative to assure customer satisfaction.

EXPERIENCE:

GATEGOURMET 2003-Present EXECUTIVE CHEF / PRODUCTION MANAGER - Oversee catering for top airlines, including United, American, British Airways, Swiss Air, and Air Mexico. - Manage catering of 1500 meals daily. Direct scheduling for extra charter flights. - Ensure efficiency of daily operations with a focus on customer service, production, and cost controls. - Coordinate all facets of daily operations, including employee scheduling, daily lineup, Krons, punch detail report. - Responsible for timely, meticulous documentation of activities: CCP End-Point Cool/Chill Log; CCP5 Assembly Temperature Log; CCP6 Dispatch/Ramp Temperature Log; Standardized VPS Report (completed with units/hourly goal); Unit Operations Shift Report; dispatch sheets (schedule changes/menu changes); - Manage cycle change and presentation - specification detail and recipe controller, storeroom requisition forms. - Maintain strong working relationship with manager. SWEDISH COVENANT HOSPITAL 2001-2003 EXECUTIVE CHEF/PRODUCTION MANAGER - Oversaw food production for facility with 400 beds serving 30,000 meals monthly. - Full responsibility for selecting, training, and discipline. - Maintained computerized production system; reviewed forecasts for accuracy. - Supervised sanitation ensuring compliance with state, local and JACHO requirements. Incorporated HACCP Food Safety Standards into production. - Created and revised organizational policies and procedures. - Strong planning, organizational, time management, and interpersonal skills. - As team member, interacted with fellow workers to promote harmony and a cooperative working environment.

CARMEN J. ADDUCI Page Two

SODEXHO MARRIOTT 1997-2001 EXECUTIVE CHEF/PRODUCTION MANAGER Health Care Services Division The Rehabilitation Institute of Chicago Corporate Services Division Blue Cross-Blue Shield Education Services Northwestern University - Coordinate patient, corporate and education services. - Assist the Director in all food production activities, ordering food supplies, quality assured storage, recipe and production quality, menu adjustment, special diets and execution, financial control of products, foodbourne illness and safety program and procedures. - Maintain a solid and mutually beneficial business relationship, supporting the highest possible client/customer satisfaction levels. - Full responsibility for selecting, training, and discipline of production staff. - Utilize strong decision making skills and consistent reliability. - Successfully showed good technique and progress incorporating new Cross Roads Program. - Successfully increased sales by focusing on a retail approach with Grab and Go Food, freshly prepared foods with attractive visual presentations.

THE BERGHOFF RESTAURANT 8/94 to 3/97 SOUS CHEF - Produced lunch, dinner and catering menus. - Prepared daily soups, sauces and specials. - Cut meats and fish. - Prepared relishes, salads and garnishes. - Stations: expediting, sauté, broiler and garde manger.

EDUCATION:

– Supermarket Math, Associated Wholesale Grocers 2005

– HACCP Training, Peter Good Seminars, Inc. 2002

– Sanitation Certification: City, Chicago and State, Illinois 1998 to Present

– Freeman Group New York, New York 3/91 Train the Trainer Seminar

– California Culinary Academy 6/93 Intensive course in the art and techniques of professional cooking.

– City College of San Francisco, San Francisco, California 6/86 to 9/86 Hotel Restaurant Program Management

– San Francisco Community College, San Francisco, California 1/85 to 12/85 Hotel/Restaurant Management Program Certificates in quality food preparation, sanitation and management.

AWARDS

“Silver Medal” award by the Chefs Association of the Pacific Coast for tallow display in the 1984 Western restaurant Convention at Moscone Center.

CARMEN J. ADDUCI

515 N. Harlem Ave., Apt. 301A Oak Park, Illinois 60302

Dear Hiring Manager:

I am interested in exploring the possibility of joining your organization. Please find my resume enclosed; it will furnish you with information relative to my education, experience, and abilities. References and any additional information you require are available at your request.

As my resume indicates, I have extensive experience in Executive Chef/Food Production Manager. I am skilled in developing controls which keep expenses down and margins high. I am an excellent manager who is adept at motivating personnel to make their best efforts. I would like to apply my talents and skills to a position with your firm.

I can offer you the following qualifications:

• Excellent interpersonal and communicative skills in working with staff and vendors. • The ability to recognize potential problems, evaluate alternatives and implement positive solutions. • Exceptional organizational skills, combined with the ability to adapt to new challenges.

Realizing that this summary cannot fully communicate the benefits I can provide you, I would appreciate the opportunity to speak with you personally.

I thank you for your consideration and look forward to your reply.

Sincerely,

Carmen J. Adduci Enclosure CARMEN J. ADDUCI 515 N. Harlem Ave., Apt. P Oak Park, Illinois 60302 Telephone: 708-***-**** E-mail: ***.******@*********.***

PROFESSIONAL SUMMARY

PRODUCTION MANAGER.. DEPARTMENT MANAGER....

• A progressive career in the culinary retail profession achieving consistent growth in supervision/management.

• Comprehensive background in kitchen operations with hands-on training: Pre–Opening Planning, Scheduling, Purchasing, Inventory Control, Cost Controls, Maintenance & Sanitation, Product Quality Control, Menu Creation, Computer Literate.

• Successful leadership qualities in supervising staff: hiring, training, scheduling, motivation, evaluation.

• Constant awareness of presenting an appealing image to the public in facility appearance and product presentation ... A service-conscious professional with tact, diplomacy, and initiative to assure customer satisfaction.

EXPERIENCE:

GATEGOURMET 2003-Present EXECUTIVE CHEF / PRODUCTION MANAGER - Oversee catering for top airlines, including United, American, British Airways, Swiss Air, and Air Mexico. - Manage catering of 1500 meals daily. Direct scheduling for extra charter flights. - Ensure efficiency of daily operations with a focus on customer service, production, and cost controls. - Coordinate all facets of daily operations, including employee scheduling, daily lineup, Krons, punch detail report. - Responsible for timely, meticulous documentation of activities: CCP End-Point Cool/Chill Log; CCP5 Assembly Temperature Log; CCP6 Dispatch/Ramp Temperature Log; Standardized VPS Report (completed with units/hourly goal); Unit Operations Shift Report; dispatch sheets (schedule changes/menu changes); - Manage cycle change and presentation - specification detail and recipe controller, storeroom requisition forms. - Maintain strong working relationship with manager. SWEDISH COVENANT HOSPITAL 2001-2003 EXECUTIVE CHEF/PRODUCTION MANAGER - Oversaw food production for facility with 400 beds serving 30,000 meals monthly. - Full responsibility for selecting, training, and discipline. - Maintained computerized production system; reviewed forecasts for accuracy. - Supervised sanitation ensuring compliance with state, local and JACHO requirements. Incorporated HACCP Food Safety Standards into production. - Created and revised organizational policies and procedures. - Strong planning, organizational, time management, and interpersonal skills. - As team member, interacted with fellow workers to promote harmony and a cooperative working environment.

CARMEN J. ADDUCI Page Two

SODEXHO MARRIOTT 1997-2001 EXECUTIVE CHEF/PRODUCTION MANAGER Health Care Services Division The Rehabilitation Institute of Chicago Corporate Services Division Blue Cross-Blue Shield Education Services Northwestern University - Coordinate patient, corporate and education services. - Assist the Director in all food production activities, ordering food supplies, quality assured storage, recipe and production quality, menu adjustment, special diets and execution, financial control of products, foodbourne illness and safety program and procedures. - Maintain a solid and mutually beneficial business relationship, supporting the highest possible client/customer satisfaction levels. - Full responsibility for selecting, training, and discipline of production staff. - Utilize strong decision making skills and consistent reliability. - Successfully showed good technique and progress incorporating new Cross Roads Program. - Successfully increased sales by focusing on a retail approach with Grab and Go Food, freshly prepared foods with attractive visual presentations.

THE BERGHOFF RESTAURANT 8/94 to 3/97 SOUS CHEF - Produced lunch, dinner and catering menus. - Prepared daily soups, sauces and specials. - Cut meats and fish. - Prepared relishes, salads and garnishes. - Stations: expediting, sauté, broiler and garde manger.

EDUCATION:

– Supermarket Math, Associated Wholesale Grocers 2005

– HACCP Training, Peter Good Seminars, Inc. 2002

– Sanitation Certification: City, Chicago and State, Illinois 1998 to Present

– Freeman Group New York, New York 3/91 Train the Trainer Seminar

– California Culinary Academy 6/93 Intensive course in the art and techniques of professional cooking.

– City College of San Francisco, San Francisco, California 6/86 to 9/86 Hotel Restaurant Program Management

– San Francisco Community College, San Francisco, California 1/85 to 12/85 Hotel/Restaurant Management Program Certificates in quality food preparation, sanitation and management.

AWARDS

“Silver Medal” award by the Chefs Association of the Pacific Coast for tallow display in the 1984 Western restaurant Convention at Moscone Center.

CARMEN J. ADDUCI

515 N. Harlem Ave., Apt. 301A Oak Park, Illinois 60302

Dear Hiring Manager:

I am interested in exploring the possibility of joining your organization. Please find my resume enclosed; it will furnish you with information relative to my education, experience, and abilities. References and any additional information you require are available at your request.

As my resume indicates, I have extensive experience in Executive Chef/Food Production Manager. I am skilled in developing controls which keep expenses down and margins high. I am an excellent manager who is adept at motivating personnel to make their best efforts. I would like to apply my talents and skills to a position with your firm.

I can offer you the following qualifications:

• Excellent interpersonal and communicative skills in working with staff and vendors. • The ability to recognize potential problems, evaluate alternatives and implement positive solutions. • Exceptional organizational skills, combined with the ability to adapt to new challenges.

Realizing that this summary cannot fully communicate the benefits I can provide you, I would appreciate the opportunity to speak with you personally.

I thank you for your consideration and look forward to your reply.

Sincerely,

Carmen J. Adduci Enclosure CARMEN J. ADDUCI 515 N. Harlem Ave., Apt. P Oak Park, Illinois 60302 Telephone: 708-***-**** E-mail: ***.******@*********.***

PROFESSIONAL SUMMARY

PRODUCTION MANAGER.. DEPARTMENT MANAGER....

• A progressive career in the culinary retail profession achieving consistent growth in supervision/management.

• Comprehensive background in kitchen operations with hands-on training: Pre–Opening Planning, Scheduling, Purchasing, Inventory Control, Cost Controls, Maintenance & Sanitation, Product Quality Control, Menu Creation, Computer Literate.

• Successful leadership qualities in supervising staff: hiring, training, scheduling, motivation, evaluation.

• Constant awareness of presenting an appealing image to the public in facility appearance and product presentation ... A service-conscious professional with tact, diplomacy, and initiative to assure customer satisfaction.

EXPERIENCE:

GATEGOURMET 2003-Present EXECUTIVE CHEF / PRODUCTION MANAGER - Oversee catering for top airlines, including United, American, British Airways, Swiss Air, and Air Mexico. - Manage catering of 1500 meals daily. Direct scheduling for extra charter flights. - Ensure efficiency of daily operations with a focus on customer service, production, and cost controls. - Coordinate all facets of daily operations, including employee scheduling, daily lineup, Krons, punch detail report. - Responsible for timely, meticulous documentation of activities: CCP End-Point Cool/Chill Log; CCP5 Assembly Temperature Log; CCP6 Dispatch/Ramp Temperature Log; Standardized VPS Report (completed with units/hourly goal); Unit Operations Shift Report; dispatch sheets (schedule changes/menu changes); - Manage cycle change and presentation - specification detail and recipe controller, storeroom requisition forms. - Maintain strong working relationship with manager. SWEDISH COVENANT HOSPITAL 2001-2003 EXECUTIVE CHEF/PRODUCTION MANAGER - Oversaw food production for facility with 400 beds serving 30,000 meals monthly. - Full responsibility for selecting, training, and discipline. - Maintained computerized production system; reviewed forecasts for accuracy. - Supervised sanitation ensuring compliance with state, local and JACHO requirements. Incorporated HACCP Food Safety Standards into production. - Created and revised organizational policies and procedures. - Strong planning, organizational, time management, and interpersonal skills. - As team member, interacted with fellow workers to promote harmony and a cooperative working environment.

CARMEN J. ADDUCI Page Two

SODEXHO MARRIOTT 1997-2001 EXECUTIVE CHEF/PRODUCTION MANAGER Health Care Services Division The Rehabilitation Institute of Chicago Corporate Services Division Blue Cross-Blue Shield Education Services Northwestern University - Coordinate patient, corporate and education services. - Assist the Director in all food production activities, ordering food supplies, quality assured storage, recipe and production quality, menu adjustment, special diets and execution, financial control of products, foodbourne illness and safety program and procedures. - Maintain a solid and mutually beneficial business relationship, supporting the highest possible client/customer satisfaction levels. - Full responsibility for selecting, training, and discipline of production staff. - Utilize strong decision making skills and consistent reliability. - Successfully showed good technique and progress incorporating new Cross Roads Program. - Successfully increased sales by focusing on a retail approach with Grab and Go Food, freshly prepared foods with attractive visual presentations.

THE BERGHOFF RESTAURANT 8/94 to 3/97 SOUS CHEF - Produced lunch, dinner and catering menus. - Prepared daily soups, sauces and specials. - Cut meats and fish. - Prepared relishes, salads and garnishes. - Stations: expediting, sauté, broiler and garde manger.

EDUCATION:

– Supermarket Math, Associated Wholesale Grocers 2005

– HACCP Training, Peter Good Seminars, Inc. 2002

– Sanitation Certification: City, Chicago and State, Illinois 1998 to Present

– Freeman Group New York, New York 3/91 Train the Trainer Seminar

– California Culinary Academy 6/93 Intensive course in the art and techniques of professional cooking.

– City College of San Francisco, San Francisco, California 6/86 to 9/86 Hotel Restaurant Program Management

– San Francisco Community College, San Francisco, California 1/85 to 12/85 Hotel/Restaurant Management Program Certificates in quality food preparation, sanitation and management.

AWARDS

“Silver Medal” award by the Chefs Association of the Pacific Coast for tallow display in the 1984 Western restaurant Convention at Moscone Center.

CARMEN J. ADDUCI

515 N. Harlem Ave., Apt. 301A Oak Park, Illinois 60302

Dear Hiring Manager:

I am interested in exploring the possibility of joining your organization. Please find my resume enclosed; it will furnish you with information relative to my education, experience, and abilities. References and any additional information you require are available at your request.

As my resume indicates, I have extensive experience in Executive Chef/Food Production Manager. I am skilled in developing controls which keep expenses down and margins high. I am an excellent manager who is adept at motivating personnel to make their best efforts. I would like to apply my talents and skills to a position with your firm.

I can offer you the following qualifications:

• Excellent interpersonal and communicative skills in working with staff and vendors. • The ability to recognize potential problems, evaluate alternatives and implement positive solutions. • Exceptional organizational skills, combined with the ability to adapt to new challenges.

Realizing that this summary cannot fully communicate the benefits I can provide you, I would appreciate the opportunity to speak with you personally.

I thank you for your consideration and look forward to your reply.

Sincerely,

Carmen J. Adduci Enclosure CARMEN J. ADDUCI 515 N. Harlem Ave., Apt. P Oak Park, Illinois 60302 Telephone: 708-***-**** E-mail: ***.******@*********.***

PROFESSIONAL SUMMARY

PRODUCTION MANAGER.. DEPARTMENT MANAGER....

• A progressive career in the culinary retail profession achieving consistent growth in supervision/management.

• Comprehensive background in kitchen operations with hands-on training: Pre–Opening Planning, Scheduling, Purchasing, Inventory Control, Cost Controls, Maintenance & Sanitation, Product Quality Control, Menu Creation, Computer Literate.

• Successful leadership qualities in supervising staff: hiring, training, scheduling, motivation, evaluation.

• Constant awareness of presenting an appealing image to the public in facility appearance and product presentation ... A service-conscious professional with tact, diplomacy, and initiative to assure customer satisfaction.

EXPERIENCE:

GATEGOURMET 2003-Present EXECUTIVE CHEF / PRODUCTION MANAGER - Oversee catering for top airlines, including United, American, British Airways, Swiss Air, and Air Mexico. - Manage catering of 1500 meals daily. Direct scheduling for extra charter flights. - Ensure efficiency of daily operations with a focus on customer service, production, and cost controls. - Coordinate all facets of daily operations, including employee scheduling, daily lineup, Krons, punch detail report. - Responsible for timely, meticulous documentation of activities: CCP End-Point Cool/Chill Log; CCP5 Assembly Temperature Log; CCP6 Dispatch/Ramp Temperature Log; Standardized VPS Report (completed with units/hourly goal); Unit Operations Shift Report; dispatch sheets (schedule changes/menu changes); - Manage cycle change and presentation - specification detail and recipe controller, storeroom requisition forms. - Maintain strong working relationship with manager. SWEDISH COVENANT HOSPITAL 2001-2003 EXECUTIVE CHEF/PRODUCTION MANAGER - Oversaw food production for facility with 400 beds serving 30,000 meals monthly. - Full responsibility for selecting, training, and discipline. - Maintained computerized production system; reviewed forecasts for accuracy. - Supervised sanitation ensuring compliance with state, local and JACHO requirements. Incorporated HACCP Food Safety Standards into production. - Created and revised organizational policies and procedures. - Strong planning, organizational, time management, and interpersonal skills. - As team member, interacted with fellow workers to promote harmony and a cooperative working environment.

CARMEN J. ADDUCI Page Two

SODEXHO MARRIOTT 1997-2001 EXECUTIVE CHEF/PRODUCTION MANAGER Health Care Services Division The Rehabilitation Institute of Chicago Corporate Services Division Blue Cross-Blue Shield Education Services Northwestern University - Coordinate patient, corporate and education services. - Assist the Director in all food production activities, ordering food supplies, quality assured storage, recipe and production quality, menu adjustment, special diets and execution, financial control of products, foodbourne illness and safety program and procedures. - Maintain a solid and mutually beneficial business relationship, supporting the highest possible client/customer satisfaction levels. - Full responsibility for selecting, training, and discipline of production staff. - Utilize strong decision making skills and consistent reliability. - Successfully showed good technique and progress incorporating new Cross Roads Program. - Successfully increased sales by focusing on a retail approach with Grab and Go Food, freshly prepared foods with attractive visual presentations.

THE BERGHOFF RESTAURANT 8/94 to 3/97 SOUS CHEF - Produced lunch, dinner and catering menus. - Prepared daily soups, sauces and specials. - Cut meats and fish. - Prepared relishes, salads and garnishes. - Stations: expediting, sauté, broiler and garde manger.

EDUCATION:

– Supermarket Math, Associated Wholesale Grocers 2005

– HACCP Training, Peter Good Seminars, Inc. 2002

– Sanitation Certification: City, Chicago and State, Illinois 1998 to Present

– Freeman Group New York, New York 3/91 Train the Trainer Seminar

– California Culinary Academy 6/93 Intensive course in the art and techniques of professional cooking.

– City College of San Francisco, San Francisco, California 6/86 to 9/86 Hotel Restaurant Program Management

– San Francisco Community College, San Francisco, California 1/85 to 12/85 Hotel/Restaurant Management Program Certificates in quality food preparation, sanitation and management.

AWARDS

“Silver Medal” award by the Chefs Association of the Pacific Coast for tallow display in the 1984 Western restaurant Convention at Moscone Center.

CARMEN J. ADDUCI

515 N. Harlem Ave., Apt. 301A Oak Park, Illinois 60302

Dear Hiring Manager:

I am interested in exploring the possibility of joining your organization. Please find my resume enclosed; it will furnish you with information relative to my education, experience, and abilities. References and any additional information you require are available at your request.

As my resume indicates, I have extensive experience in Executive Chef/Food Production Manager. I am skilled in developing controls which keep expenses down and margins high. I am an excellent manager who is adept at motivating personnel to make their best efforts. I would like to apply my talents and skills to a position with your firm.

I can offer you the following qualifications:

• Excellent interpersonal and communicative skills in working with staff and vendors. • The ability to recognize potential problems, evaluate alternatives and implement positive solutions. • Exceptional organizational skills, combined with the ability to adapt to new challenges.

Realizing that this summary cannot fully communicate the benefits I can provide you, I would appreciate the opportunity to speak with you personally.

I thank you for your consideration and look forward to your reply.

Sincerely,

Carmen J. Adduci Enclosure CARMEN J. ADDUCI 515 N. Harlem Ave., Apt. P Oak Park, Illinois 60302 Telephone: 708-***-**** E-mail: ***.******@*********.***

PROFESSIONAL SUMMARY

PRODUCTION MANAGER.. DEPARTMENT MANAGER....

• A progressive career in the culinary retail profession achieving consistent growth in supervision/management.

• Comprehensive background in kitchen operations with hands-on training: Pre–Opening Planning, Scheduling, Purchasing, Inventory Control, Cost Controls, Maintenance & Sanitation, Product Quality Control, Menu Creation, Computer Literate.

• Successful leadership qualities in supervising staff: hiring, training, scheduling, motivation, evaluation.

• Constant awareness of presenting an appealing image to the public in facility appearance and product presentation ... A service-conscious professional with tact, diplomacy, and initiative to assure customer satisfaction.

EXPERIENCE:

GATEGOURMET 2003-Present EXECUTIVE CHEF / PRODUCTION MANAGER - Oversee catering for top airlines, including United, American, British Airways, Swiss Air, and Air Mexico. - Manage catering of 1500 meals daily. Direct scheduling for extra charter flights. - Ensure efficiency of daily operations with a focus on customer service, production, and cost controls. - Coordinate all facets of daily operations, including employee scheduling, daily lineup, Krons, punch detail report. - Responsible for timely, meticulous documentation of activities: CCP End-Point Cool/Chill Log; CCP5 Assembly Temperature Log; CCP6 Dispatch/Ramp Temperature Log; Standardized VPS Report (completed with units/hourly goal); Unit Operations Shift Report; dispatch sheets (schedule changes/menu changes); - Manage cycle change and presentation - specification detail and recipe controller, storeroom requisition forms. - Maintain strong working relationship with manager. SWEDISH COVENANT HOSPITAL 2001-2003 EXECUTIVE CHEF/PRODUCTION MANAGER - Oversaw food production for facility with 400 beds serving 30,000 meals monthly. - Full responsibility for selecting, training, and discipline. - Maintained computerized production system; reviewed forecasts for accuracy. - Supervised sanitation ensuring compliance with state, local and JACHO requirements. Incorporated HACCP Food Safety Standards into production. - Created and revised organizational policies and procedures. - Strong planning, organizational, time management, and interpersonal skills. - As team member, interacted with fellow workers to promote harmony and a cooperative working environment.

CARMEN J. ADDUCI Page Two

SODEXHO MARRIOTT 1997-2001 EXECUTIVE CHEF/PRODUCTION MANAGER Health Care Services Division The Rehabilitation Institute of Chicago Corporate Services Division Blue Cross-Blue Shield Education Services Northwestern University - Coordinate patient, corporate and education services. - Assist the Director in all food production activities, ordering food supplies, quality assured storage, recipe and production quality, menu adjustment, special diets and execution, financial control of products, foodbourne illness and safety program and procedures. - Maintain a solid and mutually beneficial business relationship, supporting the highest possible client/customer satisfaction levels. - Full responsibility for selecting, training, and discipline of production staff. - Utilize strong decision making skills and consistent reliability. - Successfully showed good technique and progress incorporating new Cross Roads Program. - Successfully increased sales by focusing on a retail approach with Grab and Go Food, freshly prepared foods with attractive visual presentations.

THE BERGHOFF RESTAURANT 8/94 to 3/97 SOUS CHEF - Produced lunch, dinner and catering menus. - Prepared daily soups, sauces and specials. - Cut meats and fish. - Prepared relishes, salads and garnishes. - Stations: expediting, sauté, broiler and garde manger.

EDUCATION:

– Supermarket Math, Associated Wholesale Grocers 2005

– HACCP Training, Peter Good

Contact this candidate