Culinary experience

D. COLLIN CHASE

**** **** *** **, *********, TN 37211 615-***-**** *********@*****.***

OBJECTIVE: To obtain a position that will allow professional and personal growth and advancement. I am ambitious and believe in a team approach. My skills include creativity, imagination, innovation, optimism, patience, cooperation, and organization. I can successfully balance multiple tasks. I consider myself a competent communicator and manager. My qualifications are illustrated in the variety of projects, people, and ideas I have been involved with.

EXPERIENCE:

Sodexo Food Services 02/2008-10/2008

Sous Chef/Rounds man

I am responsible for preparing, storing, and cooking food for over three hundred kids who are at Vanderbilt day care. My job duties also include assisting the chef in any catering events as well as preparing food for premise cafeteria. I am used as a general rounds man as well, working the cafeteria line, grill, deli lines, or anywhere I am needed. My customer service skills are used as well in dealing with the public on a daily basis.

AT&T- LMBerry 04/2007- 2/2008

Executive Sales Accountant

The job entails calling on a customer list and using sales techniques to promote AT&T products. Customer service is given at all times while assisting the customer throughout the sale, including ad design and layout. The ability to adapt to changing policy procedures and deadlines is an important skill for the position. I also multitask using multiple computer programs at any given time, while utilizing research and fact finding skills on a daily basis.

Fortune Equipment Inc. 12/2006- 4/2007

Regional Sales Representative

I was responsible for advancing new and used equipment sales in middle Tennessee, including proprietary equipment such as Taylor, Henny Penny, Perfect Fry, and Flavorburst. Daily activities include cold calling, meeting with customers, developing presentations, generating proposals, and other marketing functions.

Kroger 07/2006-12/2006

Lead Chef

My position included assisting customers on a daily basis. Responsibilities of this position consisted of managing culinary employees, assisting customers with needs and cooking advice, selling product to the customers, prepping and storing food safely, scheduling, ordering and proper sanitation and cleaning techniques for closing.

D.F. CHASE – NASHVILLE, TN 10/2005- 6/2006

Project Construction Assistant I worked with subcontractors to ensure expeditious payment and proper documentation for payments. I interacted daily in a customer service capacity with the subcontractors and utilized my problem solving skills to maintain an accurate flow of information between the subcontractors, accounting and site personnel for a multitude of on-going construction projects.

SOUTHWEST AIRLINES - LAS VEGAS, NV 1/2001 – 1/2005

Operations Support My position with Southwest allowed me to utilize my public relations and customer service skills on a daily basis. I provided support to the ground crew and baggage management departments which offered many opportunities to interact with my fellow employees as well as Southwest passengers. I also worked as a ticket agent utilizing various computer skills to verify reservations and travel itinerary.

BELLE MEADE COUNTRY CLUB – NASHVILLE, TN 7/1999 - 5/2000

Banquet Cook Various responsibilities included assisting the Banquet Chef and Executive Chef in all functions.

OPRYLAND CULINARY INSTITUTE – NASHVILLE, TN 8/1994 - 5/1997

Banquet Apprentice Various experience including banquets, fine dining, pastry/bake shop, and cold food prep.

EDUCATION

B.A. – Political Science (emphasis in International Policy, Terrorism, and World History) The University of Mississippi; Oxford, MS – May 1999 Associates Degree – Hotel/Restaurant Management Gaylord/Opryland Culinary Institute; Nashville, TN – May 1997

REFERENCES: Furnished Upon Request

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