Service Staff
Resume:
Terlingo
Philadelphia PA 19148
*************@*****.***
WORK EXPERIENCE
Pine Valley Golf Club
Executive Chef, June 2011-January 2012
Responsible for daily ala carte and banquet service for all parties and golf outings; parties up to 200 people.
Menu planning, timing, execution, and control of kitchen, food preparation, computing food quantities, ordering, and pricing, sanitation and safety procedures.
Responsible for scheduling and staffing as well as hiring, develop, train and mentor line staff, cooks and stewards.
Continuously managing multiple projects, sub-contractors and personnel.
Manage food and labor costs.
Manage a staff of 10 people.
Responsible for feeding staff of 100 people 6 days a week.
Manage all administrative duties attached to the above-mentioned responsibilities.
Contribute and write seasonal menu options
The ACE Club
Sous Chef, June 2007- June 2011 Lafayette Hill, PA
Responsible for daily ala carte and banquet service for all parties and golf outings; parties up to 350 people.
Menu planning, timing, execution, and control of kitchen, food preparation, computing food quantities, ordering, and pricing, sanitation and safety procedures
Serve Safe certified in both Philadelphia and Montgomery counties.
Responsible for scheduling and staffing as well as hiring, develop, train and mentor line staff, cooks and stewards.
Continuously managing multiple projects, client relationships, sub-contractors and personnel.
Manage food and labor costs.
Manage a staff of 12 people.
Responsible for feeding staff of 40 people 7 days a week.
Manage all administrative duties attached to the above-mentioned responsibilities.
Contribute and write seasonal menu options.
The Hilton at Penn
Sous Chef, April 2002- June 2007 Philadelphia PA
Worked as Cook 3 from April-July2002; promoted to Cook 2 until April of 2003.
Cook 1 from April 2003 until April 2004
Promoted to Sous Chef from April 2004-June 2007
Managed staff of 16 people.
Responsible for daily ala carte service, ordering and inventory.
Handled Safety and Sanitation.
Responsible for training of line staff for ala carte service.
Managed ala carte and private parties of up to 150 people.
Feast Your Eyes Catering
Full Service Off-Premise Catering, October 2007- January 2010 Philadelphia PA
Cook 1 and off-premise event chef.
Responsible for full preparation, load up, timing, execution, and control of kitchen for events up to 400 people, as well as break down and load out.
Specialized in creative and artistic presentation, and style of presentation and service such as, buffet style, French and Russian service, kosher style, stations, seated and served style.
Liberties Bar & Grill
Sous Chef, August 2001-June 2002 Philadelphia PA
Responsible for daily line service.
Handled Safety and Sanitation.
ADDITIONAL EXPERIENCE
Nichols Italian Pastries Philadelphia PA
Seasonal Assistant Baker, November 2006-December 2009
Assisted in mass production of holiday cookies for both store sales and regional/international shipping.
CERTIFICATIONS:
CPR, Serve Safe certified in Philadelphia and Montgomery Counties.
COMPUTER SKILLS:
Extensive knowledge and experience with both Word and Excel.
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