souschef/linecook
Resume:
AURELIO DIAZ
CHICAGO, ILINOIS 60623
OBJECTIVE
I am search of a second job where I can work the night shift full-time.
WORK EXPERIENCE
January 10, 2011- Currently Rush University Medical Center Chicago, IL Position Held: Cook in Dietary Cafeteria
September 2010- January 3, 2011 Macys Downtown Chicago, IL Position Held: Part Time/Seasonal Cook
July 2010- September 2010 Omni Hotel – Downtown Chicago, IL
Position Held: Line Cook – Seasonal
January 2010 -May 2010 Biaggis – Italian Restaurant Naperville, IL
Position Held: Chef
June - December 2009 Blue Chip Casino Michigan City, IN
Position Held: Chef
November 1997- March 2009 Clubhouse Restaurant Oak Brook, IL
Position Held: Sous Chef
Supervised and operated all the stations in the kitchen.
Responsible for expedition of food, quality control and maintaining food cost and labor hours down.
Worked all shifts including opening and closing times.
Participated in the execution of preparations for banquets and brunches consisting of 500- 1300 people.
September 1996- November 1997 Houlihan’s Old Place Skokie, IL
Position Held: Line Cook
Obtained complete training of all stations and food preparation.
1992- 1996 Chili’s Restaurant Skokie, IL
Position Held: Line Cook, Trainer, and Expediter
Supervised and operated all the stations in the kitchen.
Responsible for expedition of food, quality control and maintaining food cost and labor hours down.
Trained and mentored new managers and employees. Taught recipes and preparation.
1990-1996 Holiday Inn Skokie, IL
Position Held: Line Cook, Evening Kitchen Supervisor, and Banquet Supervisor
Supervised and operated all the stations in the kitchen.
• I was also responsible for deliveries and organizing stock areas.
• Closed down kitchen at the end of service.
1987-1991 Don’s Fish Market Restaurant Skokie, IL
Position Held: Line Cook
1985-1988 Great Godfrey Daniel’s Restaurant Skokie, IL
Position Held: Line Cook
EDUCATION
High School Diploma
LANGUAGES
Fluent in English and Spanish.
REFERENCES
Available Upon Request.
The Clubhouse Restaurant
2980 Oak Brook Center
Oak Brook, IL 60523
General Manager: Mark Osullivan
02-21-2011
Dear Employer,
I am an ambitious man seeking to work a successful high volume restaurant or kitchen that allows for creative input and has room for advancement. In addition to over twenty years of experience as a line cook, evening kitchen supervisor, banquet supervisor, trainer, expediter, and Sous Chef, I offer a company, a solid work history, hard work ethics and a reliability and commitment that can’t be compared. People see me as approachable, “hands-on”, hard-working, responsible, and highly motivated person. I enjoy developing my fullest potential and act in the best interest of all concerned. Enclosed for your review is my resume, which will give you a detailed description of my job history and experience. I believe there would be a mutual benefit to discussing my qualifications and their applicability to your specific needs.
Sincerely,
Aurelio Diaz
2713 South Karlov
Chicago, Il 60623
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