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CHEF / MANAGER

Location:
Chicago, Illinois, 60636, United States
Salary:
open
Posted:
March 02, 2011

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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



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