Chef
Resume:
DAVID RUBY NIVAL
Pembroke Pines, FL 33029
**********@***.***
Dear Sir/Madam:
I am very interested in a position with your organization. I have been in the food industry in both front and back of the house. I have developed practical skills throughout my work history. I have enclosed my resume for your perusal as the first step in exploring the possibilities of employment with your company.
Please feel free to contact me at your convenience. I can be reached at the above mention numbers or you can e-mail me at **********@***.***. I look forward to speaking with you soon.
Chef
David Ruby Nival
DAVID RUBY NIVAL
**********@***.***
Profile:
An energetic self-starter that is looking to secure a position with-in a quality origination that will provide a challenging career, with emphasis on dedication, Training, and Professionalism.
Professional Experience:
Banquet Chef 2007 - 2008
The View @ Mount Fuji Ramapo Mountains, Hillburn, New York
Production of Banquet functions, Coordination between Captains & banquet kitchen Supervision of front of the house,
food Presentations & Buffet arrangement for all weekly function for membership with emphasis on
quality taste & presentation Development of inventory sheets, self-printed Menus, Media & Public Relations
Knowledgeable in Word 2007, Excel, Windows Home Vista
Chef 2005- 2007
Leonards of Great Neck 555 Northern Blvd, Great Neck New York
Production of all proteins for service timing with front house staff for event,
inventory control. Media & Public Relations
Ex Chef 2003-2005
Mettise French Bistro 239w105st.
Development of inventory sheets, self-printed Menus, Research in Mediterranean& French Cuisine & Vegetarian Dishes.
All daily specials, staff meals and tasting for sale dept. Staffing, ordering from approved vendors,
training of both back and front of the house. Bank deposit and draw charges.
Small Wares Manager 2005 - 2006
Jetro Cash & Carry 967 East 149th Street, Bronx, New York
Restaurant equipment sale and supplies, customer service restocking items, working with auto quotes for pricing
and researching of specs , Meet with prospective clients consult and introduce our services, products ,
and money saving ideals for their establishment , Contact Manufactures’ and vendors for pricing discounts
and lead time, markup of products accordingly to market, Make cost analysis chart for all gross sales.
Register new clients and accounts. Kitchen consulting &planning, developing under local guide lines
Inventory restocking equipment
Sous Chef Banquet 2002 - 2004
Marriott Marquis 1535 Broadway, New York, New York
Dining Room Chef, Responsible for Kitchen Operations Menu Planning, Food Presentations,
Coordinating & Communicating with both staff on, daily events and procedures. Management
of all labor and food cost
Sous Chef 1994 - 1997
Devon Yacht Club. East Hampton. New York
Preparations of all food platters for Mirror displays as well as soups & sauces, Pastas,
kosher meals, butchering of all meats and fishes-Daily planning of Menus
Education:
1999-2000 Phoenix Career Academy
1987-1989 Boston Culinary Arts Institute - Graduate
1982-1986 United States Marine Corps Peacekeepers Campaign
1978-1982 John F Kennedy High School
References will be furnished upon request.
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