chef
Resume:
Chloe Gould
**** ***** ******* ***** ****# ***
Chicago, IL 60616
chloe.gould07@ gmail.com
Education
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Johnson & Wales University Providence, RI
Bachelor of Arts, Food Service Management May 2007
• Serve Safe Certified
• National Restaurant Association Certified
Associate of Arts, Culinary Arts November 2005
• Dean’s List 2004-2006
• Scholarship recipient, C-CAP Richard Grausman Education Scholarship, 2003-2005
Experience________________________________________
Hyatt Hotels & Resorts Minneapolis, MN-Arlington, VA
Sous Chef March 2009- Present
• Create and prepare recipes for the restaurant menus and adheres to all HACCP guidelines
• Train and ensure employees deliver top quality food and service to guest of the hotel
• Train employees to execute new recipes and functions according to Hyatt standards
Corporate Manager Trainee June 2007-December 2008
• Created and prepared recipes for both banquet and restaurant menus
• Wrote daily prep lists for all banquet functions and manage kitchen support staff in the preparation of meals
• Trained associates to execute new recipes and functions according to Hyatt standards
• Managed and execute special events (Easter and Mother’s Day) serving 350+ guests and supervised banquets serving 700+ guests
• Completed schedules and payroll for associates
Radisson Hotel/ Johnson & Wales Providence, RI
Teaching Assistant February2007-May 2007
• Supervised students that attended the Radisson Hotel for their internship in both banquets and al a carte restaurant
• Demonstrated to students how the Radisson execute recipes and restaurant functions
• Instructed and quiz students on their knowledge of HACCP, recipes, recipes conversions, internal temperatures, temperature danger zone, safety and sanitation
Holley Court Terrace Chicago, IL
Lead Cook, Summer Intern June 2006-September2006 &December 2006-January 2007
• Prepared and created different dishes for 150 guests and conducted open buffets for different events within the company
• Implemented different cooking techniques and trained employees to use kitchen equipment
Marriott Resort Golf Club & Spa Marco Island, FL
Lead Cook, Johnson & Wales Externship March 2005-August 2005
• Assisted the Chef in all aspects of the kitchen while preparing for large banquets serving 900+ guests
• Created lunch and dinner specials for Quinn’s on the Beach Restaurant and trained employees to close and open different stations within the restaurant and served 1200+ during the lunch hours
Hilton O’Hare Chicago, IL
Line Cook, Summer Internship January 2001-June 2001 & May2004-September2004
• Assisted the Chef in all aspects of the kitchen while preparing for large banquets serving 500+ guests
• Demonstrated cooking techniques and different cuisines on the buffet line in front of guests
• Opened and closed different stations in the kitchen
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Additional
Safety Committee: Trained associates on the importance of safety throughout the hotel
WE CARE Team: Develop ways to connect with associates from all departments who are experiencing managerial issues and created ways for all associates and managers to learn more about the Hyatt family
Career Portfolio and References Available Upon Request
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