Executive /Sous chef
Resume:
Joseph Anthony Marin
Po box ****
Brick, New Jersey, 08723
***********@*****.***
OBJECTIVE:
Positive and self motivated chef seeking the position of an Executive /Sous chef in a well established organization where I get an opportunity to utilize my knowledge in cookery and my culinary skills to its maximum potential.
Accomplished Chef with strong combination of culinary experience and management skills, extensive experience in food inventory planning
QUALIFICATIONS:
Over 20 years of culinary experience work with top chef from CIA and ACC in the culinary industry, specializing in a la carte and banquet operation
In-depth knowledge of preparing multiple cuisines
Ability to multitask and work under high pressures
Capability to work under minimum supervision
Strong emphasis on hygiene and cleanliness standards
Remarkable ability to read, understand, follow, and enforce safety procedures
Possess the strength and the willingness to work for longer duration of hours
Consistently utilizing creative talent to develop attractive presentation and proficient in the production of original creation.
Bilingual Spanish
EDUCATION/ CERTIFICATION
High school diploma 1988
Safe serve certify at Lawrenceville High School
15 years of culinary of hard knocks in private restaurant and hotels
EMPLOYMENT:
2002- Present Lawrenceville High school
Sous Chef and catering Executive
Managed the daily production, preparation and presentation of all food for the school
Assisted Executive Chef in the creation, costing and implementation of seasonal and special menus
Responsible for cost control and purchasing support
Along with inventory and food audit responsibilities, monitored and analyzed all labor and food cost ensuring budgets were met while maintaining product quality costs
Assumed the responsibilities of the Executive Chef in his absence
2003 to 2004 Sous Chef Paris Desserts in Mercer
In charge of off premise catering in New York
Managed daily production, preparation and presentation of all food
2001 to 2002 Sous Chef, College of New Jersey
Charge in catering travel
1997 to 2001 Executive Chef, at Harvest House Restaurant
Supported the preparation and presentation of all food
Created and implemented seasonal and special menus
Along with inventory and food audit responsibilities, monitored and analyzed all labor and food costs ensuring budgets were met while maintaining product quality
Assisted with staff supervision
Assumed the responsibilities of the Executive Chef as needed
1997 to 1998 Gardemanger Chef, Ramada Inn
Managed daily production, preparation and presentation of all food
Responsible for providing guest with excellent food quality and managing the culinary functions to meet the food quality goals
Assisted in maintaining adequate supply of all food items like meat, groceries, and perishables
1994 to 1998 Sous Chef, Neil's Restaurant
Responsible for culinary operations
Inspect storage areas to insure that the best sanitation is maintained and that all equipment is functioning properly
1993 to 1994 King Falafa Egyptian restaurant
Prepared Foods
Coordinated the purchase of all food and develops menus
REFERENCES UPON REQUEST
Contact this candidate