CHEF / MANAGER

RENNELL RANDLE

**** ** *** **. ***. C; St. Louis , MO 63106

314-***-****; ****************@*****.***

OBJECTIVE:

An interesting position with a growing company who values hard work, dependability, honesty, enthusiasm, loyalty and a professional demeanor.

EXPERIENCE:

LGC (Temp Agency) 911 Washington Ave.; St. Louis , MO 63101 ; 314-***-****

General Chef February 2008-Present

• Rotate to various sites throughout Missouri and Illinois

• Cook on different levels and peaks, specialize in carving and knife skills

• Supervise of staff of more than 20

• Design and produce catering menu

• Resolve conflicts

• Maintain safety and sanitation standards of restaurant

Lumier Casino 500 North 2nd St ; St. Louis , MO 63102 ; 314-***-****

Lead Line Cook/Specialties Chef October 2007-February 2008

• Managed broiler, sauté, rotisserie, various international stations, hot and cold prep, and butchery

• Supervised more than 15 associates

• Created stocks, sauces, soups, appetizers and sandwiches

• Coordinated activities and training of other kitchen staff

• Engaged in preparing and cooking food to ensure efficiency and profitability of restaurant

• Devised special dishes and developed recipes

• Followed sanitation and safety codes

Finniger’s Catering 6128 Bartmer Ave.; St. Louis, MO 63133; 314-***-****

Executive Chef May 2007-September 2007

• Estimated food consumption, purchased and requisitioned food and kitchen supplies

• Managed activities and training of other kitchen staff

• Ensured staff engaged in preparing food in an efficient manner

• Supervised and managed more than 20 employees, scheduled working hours, resolved conflicts and determined salaries

• Analyzed recipes and determined food, labor and overhead costs to assign prices to menu items

• Wrote, designed and produced catering menu

Hard Rock Café 450 Saint Louis Union Station; St. Louis , MO 63103 ; 314-***-****

Line/Prep Cook March 2007-July2007

• Rotated through various stations, including: broiler, sauté, rotisserie, hot and cold prep, expediting and inventory

• Followed recipes exactly to ensure item consistency

• Tested cooked food by smelling and used knife skills

• Maintained safety and sanitation standards of restaurant

Savvis Center ( Scottrade Center ) 1401 Clark Ave.; St. Louis , MO 63103 ; 314-***-****

Stand and Cash Supervisor March 2004-November 2005

• Supervised food preparation, cooking, portion sizes and garnishing to ensure economical and timely food production

• Familiarized new hires with restaurant kitchen practices and cash register

• Signed out currency bag for cash room and assigned workers to cash register with issued cash up to $250.00

EDUCATION:

S. D. Lee High School; Columbus, MS Diploma 1986

McKeller Vocational Complex; Columbus, MS Culinary Art, Baking I & II 1986

Jackson State University; Jackson, MS Sports Journalism Associates 1990

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