Chef
Resume:
JASON CHAPMAN
P.O. Box ****
Tahoe City, CA *****
***.**********@*****.***
OBJECTIVE
I am seeking employment in the culinary industry that will allow me the opportunity to utilize my knowledge and skills, as well as provide continued opportunity for professional and personal growth.
EDUCATION
A.A. in Computer Information Technologies - LAN Administration, 2004. Truckee Meadows Community College, Reno, NV
Le Cordon Bleu Institute of Culinary Arts, Scottsdale, AZ (November 2011 to Present)
Certificate in Le Cordon Bleu Culinary Arts - Graduation Date: November 2012
CERTIFICATIONS
• Servesafe Certified Food Protection Manager
EMPLOYMENT
Kitchen Manager, Lakeside Pizza, Tahoe City, CA, (October 2010 to August 2011)
• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
• Directly supervised the Cooks, and the Assistant Cooks/Dishwashers.
• Responsible for maintaining accurate inventory of all kitchen supplies.
• Maintained work area and food preparation equipment.
• Trained new workers on company policies and enforced safety regulations.
Team leader - front grill, Sunnyside Steakhouse & Lodge, Tahoe City, CA, (May 2009 to October 2010)
• Prepared foods requiring short preparation time as well as extremely high volume of orders.
• Maintained work area and food preparation equipment.
• Responsible for operation and supervision of all stations of kitchen brigade.
• Responsible for weights/measures and the handling of perishable product.
• Accountable to sanitation and safety procedures.
• Accountable to inventory control, quality, and freshness date coding procedures.
Kitchen Supervisor, Fireside Pizza Company, Olympic Village, CA, (January 2008 to May 2009)
• Maintained the cleanliness of food service areas and equipment.
• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
• Directly supervised the Cooks, and the Assistant Cooks/Dishwashers.
• Responsible for maintaining accurate inventory of all kitchen supplies.
• Trained workers in the performance of duties.
• Assigned and coordinated the work of employees to promote efficiency of operations.
Owner, High Desert Deli, Carson City, NV, (February 2006 to October 2007)
• Responsible for overall running of business with two partners.
• Maintained effective communication and leadership with production and service staff in quality food production environment.
• Ensured a pleasurable dining experience for residents, family members, guests, and staff, through effective management and consistent preparation and delivery of quality food.
• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
• Directly supervised the Cooks, and the Assistant Cooks/Dishwashers.
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