WILLIAM HERRON
**** ***** ******~Chicago, IL ****6~773-***-****~p72rdb@r.postjobfree.com
EDUCATION:
The Cooking and Hospitality Institute of Chicago (CHIC) Chicago, IL
Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts
Graduation Date: June 2009
Arizona Correctional Officer Training Academy Tucson, AZ
Certificate in Correctional Officer Training
Completion Date: December 2003
Olive Harvey College Chicago, IL
Course of Study – Liberal Arts
Attendance Dates: 1978 - 1980
CULINARY EXPERIENCE:
Hospitality One/LGC (Temp Service) Rosemont, IL
Line Cook January 2006 - present
Prepare various cuisines such as American, Italian, and French
Create menu items such as stuffed quail, mango chutney, prime rib of beef with au jus and various side dishes and salads
Cook and prepare menu items for various venues including banquets and weddings, hospitals, cave cooking, and colleges
Ensure all areas were maintained in a sanitary condition per company, city and state regulations
Congress Plaza Hotel Chicago, IL
Sous Chef / Banquets August 2006 – October 2007
Oversaw/supervised kitchen operations and a staff of 12
Planned, cooked and prepared various menu items including duck, prime rib, and an assortment of side dishes and pastas for various private, civic and social functions
Adjusted and tailored menus to Banquet Event Ordering (BEO) specifications
Oversaw breakfast and lunch operations and setup
Ensured all areas were maintained in a sanitary condition per company, city and state regulations
Quality Inn Hotel Chicago, IL
Line Cook/Kitchen Manager June 1997 – May 2002
Cooked a variety of ethnic menu items including fried cat fish, peach cobbler, fried/baked chicken and assortment of side dishes
Supervised a staff of 3 employees which included shift scheduling, payroll completion, performance feedback and disciplinary action if required
Maintained inventory levels and purchased food and supplies totaling up to $8,000 weekly italicizing computerized ordering system
Ensured all areas were maintained in a sanitary condition per company, city and state regulations
The Cheesecake Factory Chicago, IL
Pasta Station Cook June 1990 – October 1993
Served as lead cook at 3 person pasta station
Cooked a variety of pastas including spaghetti, shrimp alfredo, angel hair pasta, and chicken fettuccine with a roasted red pepper sauce
Ensured all areas were maintained in a sanitary condition per company, city and state regulations
Westin Paso Del Norte/Westin Hotel Chicago El Paso, TX – Chicago, IL
Banquet Cook, Saucier February 1985 – April 1997
Cooked a variety, of fine dining entrees including veal ptarmigan, stuffed chicken with avocado and cheese, roasted pork loin and an assortment of side dishes and salads
Created new menu offerings
Served as Stewarding Supervisor with the responsibility for managing 25-30 employees which included shift scheduling, payroll completion, performance feedback and disciplinary action if required
Performed BEO meetings & banquet set- up as well as attended department meetings and offered suggestions for improvements
Ensured all areas were maintained in a sanitary condition per company, city and state regulations
NON- CULINARY EXPERIENCE:
Silverline Buliding Calumet City, IL
Quality Control September 2004 – January 2006
Loaded materials onto trucks utilizing hand trucks per routing guidelines
Performed quality control functions to ensure customer satisfaction
Performed all tasks safely per OSHA standards
Arizona Department of Corrections Buckeyee, AZ
Correctional Officer September 2002 – July 2004
Oversaw up to 5,000 inmates which included cavity searches, cell searches, filing inmate grievances, transporting inmates throughout facility and monitoring activities
Aluminum Coil Anodizing Streamwood, IL
Anodizer June 1997 – May 2002
Coated metallic coil and performed quality control checks
Electrolytically coated coils protective oxide for appearance and durability
Performed all tasks safely per OSHA standards
SKILLS/CERTIFICATIONS/AWARDS:
ServSafe Certificate of Completion (Certificate Pending)
Skilled in meat and seafood fabrication as well as proper knife handling techniques
General Best Dining Facility Award 1984 -1987, Wage Group-5 Cook