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